Name: Pan-Fried Suji Kachori (Semolina Cutlet) recipe by Ravneet K at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup Suji; 4 tbsp- oats powder; 1 tbsp- oil/ghee as moyen for adding in the dough + 1 tbsp oil for frying the kachoris +1/2 tsp for tempering; 1 and 1/2 cup water; salt, ajwain (carom seeds), cumin seeds (jeera); Boiled Potatoes- 2; Powdered corn flakes - 2 tbsp (optional - you may add roasted besan or sattu instead or nothing at all); 1 onion chopped; 1 tsp- ginger-garlic paste; Haldi (turmeric); Hing-a pinch; Roasted almond powder (you may add peanuts/groundnuts instead or avoid totally)

Ingredients Serving: 4

1 cup Suji
4 tbsp- oats powder
1 tbsp- oil/ghee as moyen for adding in the dough + 1 tbsp oil for frying the kachoris +1/2 tsp for tempering
1 and 1/2 cup water
salt, ajwain (carom seeds), cumin seeds (jeera)
Boiled Potatoes- 2
Powdered corn flakes - 2 tbsp (optional - you may add roasted besan or sattu instead or nothing at all)
1 onion chopped
1 tsp- ginger-garlic paste
Haldi (turmeric)
Hing-a pinch
Roasted almond powder (you may add peanuts/groundnuts instead or avoid totally)

Instructions

Mix suji with oats powder, salt, turmeric, jeera, ajwain, and 1 tbsp oil as moyen.
Boil water and stir in the suji mixture until it turns thick like dough.
Remove the dough onto a plate.
Let it cool little so you can roll small balls out of the dough.
Let's prepare the filling. Add oil to a pan. Throw in jeera powder, haldi, coriander powder, and boiled mashed potatoes. Saute for a few minutes.
Roll out the dough balls into thin pooris and add the filling to each poori.
Close the poori from all sides, giving it a round shape.
Add 1 tbsp oil to a non-stick pan. Place each kachori in the pan and keep covered.
Turn the flame to high for 2-3 minutes.
Lower the flame and keep the kachoris covered. Keep changing sides intermittently.
Crispy kachoris are ready to be savored with condiment of your choice.

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