I have tried my hands at suji kachori previously, wherein I had used appe pan for frying these crispy balls. Today, I decided to go differently and chose to pan fry the cutlets. My idea rocked :)
I could make crispy suji kachoris, that too, not deep fried, Could I be happier? Lovely feeling I must say!
Oats have made an entry here as well. What more do I want?
|no yeast semolina bread|
|suji semolina kachori|
1 cup suji
4 tbsp- oats powder
1 tbsp- oil/ghee as moyen for adding in the dough
1 tbsp oil for frying the kachoris
1 and 1/2 cup water
salt, ajwain (carom seeds), cumin seeds (jeera)
Boiled potatoes- 2
Powdered corn flakes - 2 tbsp (optional - you may add roasted besan or sattu instead or nothing at all)
Little oil for tempering
1 onion chopped
1 tsp- ginger-garlic paste
Roasted almond powder (you may add peanuts/groundnuts instead or nothing at all)
|suji oats kachori|
- Take suji. Mix oats powder, salt, ajwain, jeera, and 1 tbsp oil.
- Mix well.
- Next keep the water for boiling.
- Add the suji mixture to the boiling water and keep stirring until everything comes together as dough.
- Take out the dough on a plate. It will be hot. So exercise caution.
- Roll out into small balls and then into puris.
- Better to use butter paper to roll out puris.
- Meanwhile, add oil to a nonstick pan.
- Add hing, jeera, onion.
- Sautee well.
- Add oil, jeera powder, haldi, coriander powder, and boiled mashed potatoes.
- Mix well and saute for some time.
- Now the filling is ready.
- Fill the pooris with this potato mixture.
- Close from all sides, giving the shape of kachori. Make sure the filling does not fall out.
- Take a non stick pan, add 1 tbsp oil.
- Place each kachori in the pan at a distance.
- Put on high flame for 2-3 minutes.
- Then lower the flame.
- Cook & cover.
- Keep checking and changing sides intermittently until done.
- It takes time, but is well worth the efforts.
- Enjoy this healthy version of suji oats kachori with a hot cup of tea.