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Perfect Rava Kachori Recipe: In the winter season, the pleasure of eating hot crispy kachori with spicy potato curry is something else. But many people avoid eating Kachori made with flour. In such a situation, if you want to make crispy Kachori without flour, then it is possible. Yes, you can easily make Kachori prepared from semolina at home which is excellent in both taste and flavour.
Crispy Suji Kachori Recipe Step By Step: Crispy shortbread made from semolina is as amazing in taste as it can be prepared easily at home. No flour is used in it, hence it is light, crispy and easily digestible. Its stuffing is made with boiled potatoes, spices and green chillies, which gives excellent flavor to the kachori. Semolina flour is prepared in a slightly different way, it is prepared by lightly boiling it in water, due to which the outer layer of Kachori becomes absolutely golden and crispy. You can prepare and eat Semolina Kachori for breakfast as well as for lunch or dinner. So let’s know how to make it.
Crispy Semolina Kachori Recipe-
Material:
Semolina – 1 cup
Boiled potatoes – 2-3
Green chilli – 1 tsp
Green Coriander – 2 tbsp
Ginger paste – 1/2 tsp
Celery – 1/4 tsp
Asafoetida – 1 pinch
Turmeric – 1/4 tsp
Kashmiri red chilli – 1/2 tsp
Dry mango powder – 1/2 tsp
Garam masala – 1/2 tsp
Fennel – 1/2 tsp
Coriander seeds ground – 1/2 tsp
Cumin – 1 tsp
Oil – as per requirement
Salt – as per taste
Method:
First of all, heat some oil in a pan and add cumin, coriander seeds and fennel and fry lightly. Now add green chilli and ginger paste to it and stir. Add turmeric, Kashmiri red chilli, garam masala, dry mango powder and asafoetida to the spices. Mash boiled potatoes and mix it with this masala and cook. Finally add green coriander and salt and let the stuffing cool.
Heat water in a separate pan. Add salt, celery and some oil to it. When the water starts boiling, slowly add semolina and stir continuously. Cook for 3-4 minutes and turn off the flame. When the mixture cools down, knead it like a soft dough.
Now make small balls of dough, fill potato stuffing in each ball and close it well. Heat oil in a pan and fry all the kachoris on low flame till they turn golden. Serve hot semolina kachori with green chutney or tamarind chutney, it is perfect for both breakfast and tea.
