Iss recipe mai gas or oven ki bilkul zarurat he nhi😱

Ingredients

• 2 cups Water (for cooking semolina)
• 2 teaspoons Vegetable Oil (for the semolina dough)
• 1 teaspoon Salt
• 1 cup Semolina (Suji) (fine grade, sifted)
• 2 medium Potatoes (boiled and mashed)
• 1 teaspoon Cumin Seeds
• 1/2 cup Cauliflower (finely chopped)
• 1/2 cup Green Bell Pepper (finely chopped)
• 1/2 cup Broccoli (finely chopped)
• 1/2 cup Green Peas (fresh or frozen)
• 2 tablespoons Peanut Oil (for shallow frying)
• 2 tablespoons Fresh Coriander Leaves (chopped, for garnish)

Instructions

1. Cook Semolina Dough

   In a large pot bring 2 cups water to a boil, add 2 tsp oil and 1 tsp salt, then stir in 1 cup semolina gradually while keeping the heat low. Continue stirring until a tight, non‑sticky dough forms.

   Time: PT5M

   Temperature: Medium heat

2. Knead the Dough

   Transfer the hot dough to a mixing bowl, let it cool for a minute, then knead with wet hands until smooth and soft.

   Time: PT5M

3. Boil and Mash Potatoes

   Place the potatoes in a pot, cover with water and boil until fork‑tender (about 10 minutes). Drain, peel, and mash until smooth.

   Time: PT10M

   Temperature: Medium heat

4. Prepare the Vegetable Mix

   Finely chop cauliflower, green bell pepper, broccoli, and peas. Heat a little oil in a pan, add 1 tsp cumin seeds, then sauté the vegetables for 3‑4 minutes until just tender.

   Time: PT5M

   Temperature: Medium heat

5. Combine Stuffing

   In a bowl mix the sautéed vegetables with the mashed potatoes. Add salt to taste and mix well.

   Time: PT2M

6. Shape the Kachoris

   Divide the dough into 8 equal balls. On a lightly floured surface roll each ball into a 4‑inch circle. Place a heaping tablespoon of stuffing in the centre, bring the edges together, pinch to seal and gently roll again to form a smooth round kachori.

   Time: PT8M

7. Shallow Fry Kachoris

   Heat a non‑stick skillet on low heat, add 2 tbsp peanut oil, and place the kachoris one by one. Cook slowly, turning occasionally, until both sides turn golden‑brown and the interior is hot (about 8‑10 minutes).

   Time: PT10M

   Temperature: Low heat

8. Serve

   Transfer the hot kachoris to a serving plate, garnish with chopped coriander leaves, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

40 g

Fat

8 g

Fiber

5 g