Sooji Matar Kachori

Ingredients

• 1 cup fine semolina (barik rawa)
• Salt to taste
• 2 tablespoons rice flour
• 1 tablespoon ghee + for greasing
• Oil for deep frying
• Stuffing
• 1 cup boiled and crushed green peas
• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 1 teaspoon crushed ginger-green chilli
• Salt to taste
• ½ teaspoon garam masala powder
• To serve
• Green chutney as required
• Date and tamarind as required

Method

1. Dry roast fine semolina in a non-stick pan for 1-2 minutes. Add 2 cups hot water and salt and mix well. Cover and cook for 3-4 minutes. 
2. Take the pan off the heat, transfer the mixture into a large bowl and allow to cool down completely. 
3. To make the stuffing, heat ghee in another non-stick pan, add cumin seeds and let them change colour. 
4. Add crushed ginger-green chilli, mix well and saute for 1 minute. Add green peas, salt and garam masala powder and mix till well combined. 
5. Switch the heat off and allow the stuffing to cool down completely. 
6. Add rice flour and ghee to the semolina mixture and knead till the mixture comes together. Grease your palm with some ghee, take a portion of this mixture and shape it into a ball. Flatten it and make a cavity in the centre. Stuff it with a portion of the stuffing, bring the edges to the centre and press to seal. Roll it into a ball. 
7. Make more kachoris similarly.
8. Heat sufficient oil in a kadai. Gently slide in the kachoris, a few at a time, and deep-fry till golden brown and crisp. Drain on absorbent paper. 
9. Arrange the kachoris on a serving plate and serve hot with green chutney and date and cktamarind chutney.