Sooji ki stuffed Kachori

Sooji ki stuffed Kachori

Stuffing options:

Potato Pea Onion Mix

Moong Dal Mix

Ingredients For the Dough:

2 CupsSooji (Samilina)(About 350-360 Gms)

4 cup water

1 Tspn. Ajwain (Carom seeds)

2 Tbl spn. cooking oil

2 Tspn Salt

2-3 pinch Hing

1 Tspn chili powder (optional)
Oil for deep frying

Method for making Dough:In deep sauce pan boil the 4 cup water, add ajwain, salt, cooking oil, hing and the chili powder. Reduce the fire to medium. Add the sooji little by little, stirring continously to avoid any lump formation.  Keep stiring till the water and suji is well mixed and the mixture is thickened. Remove from fire,  When little cold, so that you may be able to touch and need it to make like dough. You may put oil on your hands while needing the dough. Keep kneeding till the it leaves the sides of pan. Keep it aside. You have to use it while it is still little hot.

Ingredients for Potato stuffing:

6-7  Boiled and mashed potatoes, 1 Tspn. Garam Masala, 2 Tspn. Amchoor, 1 Tspn Chili powder, Coriander leaves, Salt to taste, two green chilis finely cut.
Mix all together with fingers for stuffing

Ingredients for Moong Dal Stuffing:

1 1/2  cup moong dal, 1 Tspn. chopped or grated ginger, 2 tabl. spoons chopped coriander leaves, few broken leaves of mint or curry leaves,  1/2 Tspn chili powder,  1 Tspn. garam masala, 1 1/2  Tspn. amchoor, Salt to taste, 2 pinch Hing,
1 Tblspn, saunf coursly powdered
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Soak Washed Moong Dal for 3-4 hrs. in summar, in winter or cold weather  soak dal in luke warm water for more
than 5 hrs. Either boil to make it bit soft but not soggy or steam it for about 10 minutes. Remove from fire. Add chopped Ginger, Coriander leaves, Mint or curry leaves, Coriander powder, Chili powder, Garam masala, amchoor , Salt, Hing, Saunf,
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Stuffing:-

Take dough about the size of an egg. place it on your palm, flatten it, make little concave shape, fill the stuffing, take samolina dough from sides and nicely cover. see that the stuffing is not visible from any side otherwise it will break in oil while frying. Softly press the kachoti with palm and give it shape of Kachori.  Deep fry in preheated oil. Oil should be medium hot. When one side is golden brown turn and brown the other side. Take out the Kachoris from oil and keep on absorbent paper or cotton napkin to absorb the extra oil .

Serve hot or at room temperature with three chutneys.

1. Green Coriander mint chutney

2 Imli Chutney

3 Curd Chutney

Recipe for Chutneys

1) Green chutney is given on my blog already
2)  Imli Chutney
2 Cups water, 2 Table spoons Tamrind Pulp, 1/2 Tspn. Roasted Zeera (Cunin seeds), 1/2 Tspn Chili powder,  1/2 Tspn, Kala Namak (Rock salt),  2-3 Tbl.spns (or as per your taste, how much you want sweet and sour taste) Jaggary,  Salt  to adjust taste,
1 Tspn. Ginger powder or Ginger julian,  1 T.spn. cooking oil, 2 pinch Hing ( Hing is optional)
In a fry pan heat oil put Zeera and Hing brown them and add the rest of the ingredients and boil till 3/4 water left.
Cool. Ready to serve. Extra amount may be stored in frig in glass container.
3) Curd Chutney
2 Cups, Butter Milk,  1 Tspn. Coursely powdered dry mint leaves, ( if you don't have dried mint leaves you may take fresh leaves finely crushed. Crushed one green chili, 1/2 tspn mix herbs, Salt ( Mix of Rock salt and normal kitchen salt)
1 tspn. oil, 1 Tspn Zeera, 1/4 Tspn red chili powder. little mustard seeds.
In tempering pan , heat oil, fry mustard seeds, zeera till done add chili powder. Remove from fire add the rest of the ingredients except Butter milk. Rest it for a minute add the tempering to the butter milk.