Shallow Fried Suji Kachori With Vermicelli Stuffing

oats kachori

Here's another healthy take on kachoris. After pan fried suji kachoris, it's time to get a step further and increase the amount of oats in the recipe. As a taste enhancer, I have added roasted bengal gram, and the idea works fine.

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
1 onion
coriander powder,
1 tomato
black pepper powder( kali mirch)
salt, haldi
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.
Enjoy!

Here's another shallow fried suji kachori recipe.

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