When it comes to breakfast or a light evening snack, the aroma of hot and crispy kachoris is always appetizing. Although many have tried kachoris made from wheat or semolina flour, it is recommended to prepare crispy mini-kachoris from semolina and boiled potatoes. They turn out not only very crispy on the outside and tasty on the inside but also quite simple to make. If served with a spicy and aromatic potato ragout, the flavor becomes even richer. Below is a simple recipe for this wonderful combination.
Mini Kachoris:
First, you need to prepare the dough for the kachoris. In a saucepan, bring 2 cups of water to a boil, adding cumin, ajika, chili flakes, 2 tablespoons of oil, and salt. When the water boils, reduce the heat and gradually pour in the semolina, stirring constantly to avoid lumps. Continue stirring until the semolina has completely absorbed the water and the mass starts to pull away from the sides of the pot. Then, turn off the stove and cover with a lid for 5 minutes.
After the mixture cools down a bit, add the mashed boiled potatoes and fresh herbs. Add a little oil to your hands and knead the soft dough thoroughly. From this dough, you need to form small balls, slightly flatten them, gently press in the center, and shape them into mini-kachoris (they can also be filled with a small amount of fried spices).
Preparing Spicy Potato Ragout
Heat oil in a frying pan. Sauté asafoetida, cumin, and ginger-green pepper paste. Next, add turmeric, coriander powder, and red chili powder, followed by chopped tomatoes and salt, cooking until the oil begins to separate from the vegetables. Add the mashed boiled potatoes and fry them with the spices for two minutes. After that, pour in the required amount of water and add amchur powder or chaat masala, then simmer the ragout over medium heat for 5-7 minutes.
Garnish the finished ragout with fresh herbs. Finally, to fry the kachoris, heat oil in a deep pan to medium temperature. Carefully drop the prepared mini-kachoris into the hot oil and fry over low or medium heat until golden and crispy on both sides.
You have made super crispy mini-kachoris from semolina with hot spicy potato ragout, which are perfect for breakfast or a snack.
