The stuffing in this suji kachori is of vermicelli, instead of the typical boiled potatoes. Does the experiment disappoint?
Na, not at all.
This is the reason I am sharing the oats kachori with you!
Oats seem to have become my go-to grain/cereal when it comes to doing food experiments. Why not! This healthiest, fiber-rich cereal offers umpteen health benefits, from being a rich source of dietary fiber to being an appetite-suppressant that immediately creates a feeling of full.
Other oats benefits include:
- boost immunity
- reduce diabetes 2 risk
- control appetite
- improve bowel movement
- lower bad cholesterol
- improve insulin sensitivity
- control blood pressure
Do you still need more oats benefits to make this healthy grain a part of your regular diet?
Anyway let's come back to the oats kachori recipe:
Ingredients for semolina cutlet
|oats suji kachori|
1/2 cup- dry roasted oats (powdered)
1/2 cup- dry roasted suji (semolina)
2 tbsp- bengal gram powder/ chana dal powder/ roasted besan (optional)
3/4-1 cup- water (just enough to soak the powdered oats, suji, and bengal gram)
ajwain, jeera, salt, haldi
1 tsp- oil as moyen (1 tsp more for shallow frying)
Ingredients for filling
1/2 cup- roasted vermicelli
black pepper powder( kali mirch)
1/2 tsp oil
Procedure for stuffing suji kachori
- Dry roast vermicelli.
- Boil vermicelli in water for 5 minutes with little salt and a drop of oil.
- Wash under cold water and keep aside on a sieve.
- Take 1/2 tsp oil in a pan.
- Add onion. Sprinkle salt over it.
- Fry chopped tomato.
- Add vermicelli, black pepper powder, haldi.
- Check for salt. Turn off the flame.
- Keep the stuffing aside.
Procedure for Oats Kachori
|oats kachori vermicelli stuffing|
- Dry roast oats and powder them. I usually powder oats first and roast them later.
- Dry roast suji. Keep aside.
- Grind raosted bengal gram to powder. If you are using chana dal, powder it and then dry roast it. Else, you can use besan. Dry roast besan so that the raw smell goes. Or you can skip this step altogether.
- Mix suji, oats powder, and roasted bengal gram powder/ besan/chana dal powder.
- Add salt, ajwain, jeera, and haldi.
- Add oil.
- Mix with hands.
- Now take water in a pan and pour this mixture into the water.
- Switch on the flame.
- Keep it on medium heat.
- Keep stirring until everything comes together as a mass in the center.
- Next switch off the flame.
- Add some coriander leaves to the dough.
- Knead little with hands. Make sure you do not burn your hands.
- Make big balls of the dough and flatten them with your palm.
- Add stuffing inside the flattened chapatis.
- Close all ends. In my case, two kachoris broke open, as I stuffed them too much.
- Take 1 tsp oil in a pan.
- Place each kachori at a distance. Turn the heat to medium. Cover & cook.
- Keep changing sides intermittently until done.
- It may take you good amount of time to shallow fry these oats kachoris, but the end result is worth all efforts.
Here's another shallow fried suji kachori recipe.