SUJI KACHORI

Ingredients:-

• water - 900 milliliters
• oil - 1 tablespoon
• carom seeds (ajwain) - 1/4 teaspoon
• salt - 1 teaspoon
• semolina(suji) - 390 grams
• oil - 2 tablespoon
• cumin - 1/2 teaspoon
• ginger - 2 teaspoon
• green chili - 2 teaspoon
• onions - 80 grams
• boiled green peas - 110 grams
• boiled mashed potatoes - 425 grams
• red chili - 1/2 teaspoon
• coriander powder - 1 teaspoon
• dry mango powder - 1 teaspoon
• salt - 1 teaspoon
• garam masala - 1/2 teaspoon
• coriander - 2 tablespoon
• oil - for frying

Making:-

1. Heat water 900 milliliters in a heavy skillet add oil 1 tablespoon, carom seeds 1/4 teaspoon, salt 1 teaspoon, semolina 390 grams and mix it well.
2. Cook for 5-7 minutes on low heat.
3. Stir continuously till it becomes like dough.
4. Transfer the dough into a bow and cool slightly.
5. Heat oil 2 tablespoon in a heavy skillet add cumin 1/2 teaspoon and stir well.
6. Add ginger 2 teaspoon and saute for a minutes.
7. Add green chili 2 teaspoon, onions 80 grams and fry till translucent.
8. Add boiled green peas 110 grams and stir well.
9. Add boiled mashed potatoes 425 grams and mix it well.
10. Cook for 3-5 minutes.
11. Add red chili 1/2 teaspoon, coriander powder 1 teaspoon, dry mango powder 1 teaspoon, salt 1 teaspoon, garam masala 1/2 teaspoon and mix it well.
12. Add coriander 2 tablespoon and mix it again.
13. Cook for 3-5 minutes.
14. Remove it from heat and transfer the mixture in to a bowl.
15. Grease your hand with oil.
16. Take some semolina dough in your hand and flattern it with help of your hand.
17. Now place the prepared stuffing in the center and roll it into a ball.
18. Flattern it slightly.
19. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy.
20. Drain it on an absorbent paper.
21. Serve hot.