Sooji kachori

Another kachori recipe which i am presenting to you is sooji kachori.  Potatoes are used for stuffing  kachoris and outer covering is made of sooji.

Serving: 12- 15

Sooji kachori

Sooji kachori


For outer covering:

Sooji: 1 cup

Salt: to taste

Ajwain: 1/2 tsp

Oil: 1 tbsp

Water: 2 cup

For masala:

Potatoes: 3-4 boiled and mashed

Green coriander: 2 tbsp chopped

Green chili: 1 chopped

Salt: to taste

Red chili powder: 1/4 tsp

Garam masala: 1/4 tsp

Jeera powder: 1/2 tsp

Amchoor powder: 1/2 tsp

Coriander powder: 1/2 tsp

Haldi powder: 1/2 tsp

Oil: 1 tbsp

Oil: for deep frying


1. For masala stuffing, heat 1 tbsp oil in a kadai. Add mashed potatoes, haldi powder, salt, red chili                 powder, garam masla,  jeera, amchoor powder, coriander powder and mix well. Cook on medium                 flame for five minutes.

2.  Add chopped coriander and mix well. Keep it aside.

3. For making outer covering, heat 2 cups water in a pan. Add salt, ajwain, 1 tbsp oil and let them boil.          Add sooji gradually  and cook on medium flame till it becomes thick. Let it cool a little bit so that it            can be taken in hands.

4.  Take warm sooji dough and divide them in equal portions,  make balls from all portions. Then flatten each ball and fill aloo stuffing in them and seal edges tightly with your hands.

5. Heat sufficient oil in a kadai and deep fry kachoris till light brown and crispy.

6.  Serve them with imli chutney or dhania pudina chutney.

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