samo rice kachori

Samo Rice Kachori for Vrat – Sama ke chawal ki Kachori Recipe Step by Step

Sama Kachori Recipe for Navratri – Samak Kahocri – Upvas ki kachori

Samo rice kachoris makes an amazing snack along with steaming hot cup of tea or coffee and is very easy to prepare at home. In fact you can have these super tempting kachoris with any curry or stir fried sabzi as well. This recipe of samo rice kachori is a unique and super delectable variation to the authentic kachoris. If you are bored of having same food during fasts then try making this samo rice kachoris. Samo Rice Kachoris are a mouth drooling kachoris stuffed with tangy-spicy potato masala that will make everyone drool for sure.

Many of us usually prepare these crusty, flaked deep fried kachoris stuffed with numerous types of filling. Like all kachoris, these kachoris are delicious too  and will make everyone tempt to eat more. Serve them with any Indian chutney or dip. Your kids will like them for sure as they love to have different dishes all the time. So try making this very easy Indian snack recipe with step-by-step pictures and enjoy!

Directions

Getting ready:

Wash the samo rice thoroughly with water and soak them for 2 hours. Then drain out the excess water from it and place the soaked samo rice in a mixer jar and grind into a fine paste. Add 1 to 2 tsp of water if required.

samo rice kachori

Rinse the potatoes thoroughly with water and pressure cook them until they turn tender. Now drain out the excess water from the potatoes and allow them to cool down completely. Peel off their skin and mash them finely with the hand.

samo rice kachoriMaking:

Place a non-stick pan on flame and transfer the samo rice paste into it. Now keep stirring constantly and roast it on medium flame until it thickens and dries out completely like a dough. It will take about 1 to 2 minutes to roast the paste.

samo rice kachori

After 2 minutes, samo rice paste will thickened like a dough. Turn off the flame now and transfer it to a bowl so that it cools down completely.

samo rice kachori

Now add sendha salt into the dough along with 3 tsp of oil and knead it to make soft dough. Make sure that the dough should be softer than the dough required for making chapatti. Add 1 tsp of water into it and keep kneading the dough until it turns soft. Cover the dough and keep it aside to set.

samo rice kachori

Meanwhile, let us prepare the stuffing. For this, add sendha salt into the mashed potatoes followed by chopped green chilly, crushed black pepper, roasted cumin powder and chopped green coriander. Mix all the ingredients really well. Stuffing is now done and ready.

samo rice kachori

Now divide the dough into small lemon sized balls. Make the kachoris small or big in size as desired.  Grease your hands with some oil and take a dough ball. Roll it out into smooth peda and then flatten giving it a bowl shape.

samo rice kachori

Place 1 tsp of stuffing on it. Lift the edges of the dough and join it at the center, closing the stuffing really well. Again flatten it slightly by pressing it between the palms and make a thick kachori. Place it on a plate and similarly, stuff the rest of the kachoris.

samo rice kachori

Heat enough oil in a wok to deep fry the kachoris. Make sure that the oil should be medium hot to deep fry the kachoris. Gently slide as many kachoris as possible into the wok.

samo rice kachori

As the kachoris are fried from beneath, flip their sides. Keep flipping the sides at regular intervals and fry the kachoris on medium-high flame until they turn golden brown in color, evenly.

samo rice kachori

Once the kachoris are fried aptly, lift them with the slotted ladle and hold it against the wok so that the excess oil drains back into the wok. Transfer them on kitchen paper towel to remove excess oil. Likewise, fry the rest of the kachoris. Lip smacking Samo rice kachoris are now done and ready.

samo rice kachoriServing:

Serve these crispy and tantalizing samo rice kachoris steaming hot along with curd and dates chutney for fast and Enjoy!

Suggestions

  • Knead soft dough. Stuff the kachoris and close it really well.
  • Fry the kachoris on medium hot oil so that they turn crispy.
  • For 9 to 10 kachoris
Samo Rice Kachori For Vrat samo rice kachori
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Samo rice – less than 1 cup (150 grams)
  • Potatoes – 2 (medium sized)
  • Green coriander – 2 tbsp (finely chopped)
  • Oil – 2 tbsp
  • Roasted cumin powder - ½ tsp
  • Black pepper powder - ¼ tsp (freshly crushed)
  • Sendha salt – ⅔ tsp or to taste
  • Green chilly – 1 (finely chopped)
  • Oil – for frying kachoris
Instructions
  1. Wash the samo rice thoroughly with water and soak them for 2 hours. Then drain out the excess water from it and place the soaked samo rice in a mixer jar and grind it into a fine paste. Add 1-2 tsp of water if required. Rinse the potatoes thoroughly with water and pressure cook them until they turn tender. Now drain out the excess water from the potatoes and allow them to cool down completely. Peel off their skin and mash them finely with the hand.
  2. Place a non-stick pan on flame and transfer the samo rice paste into it. Now keep stirring constantly and roast it on medium flame until it thickens and dries out completely like a dough. It will take about 1 to 2 minutes to roast the paste.
  3. After 2 minutes, samo rice paste will thickened like a dough. Turn off the flame now and transfer it to a bowl so that it cools down completely. Now add sendha salt into the dough along with 3 tsp of oil and knead it to make soft dough. Make sure that the dough should be softer than the dough required for making chapatti. Add 1 tsp of water into it and keep kneading the dough until it turns soft. Cover the dough and keep it aside to set.
  4. Meanwhile, let us prepare the stuffing. For this, add sendha salt into the mashed potatoes followed by chopped green chilly, crushed black pepper, roasted cumin powder and chopped green coriander. Mix all the ingredients really well. Stuffing is now done and ready.
  5. Now divide the dough into small lemon sized balls. Make the kachoris small or big in size as desired. Grease your hands with some oil and take a dough ball. Roll it out into smooth peda and then flatten giving it a bowl shape.
  6. Place 1 tsp of stuffing on it. Lift the edges of the dough and join it at the center, closing the stuffing really well. Again flatten it slightly by pressing it between the palms and make a thick kachori. Place it on a plate and similarly, stuff the rest of the kachoris.
  7. Heat enough oil in a wok to deep fry the kachoris. Make sure that the oil should be medium hot to deep fry the kachoris. Gently slide as many kachoris as possible into the wok. As the kachoris are fried from beneath, flip their sides. Keep flipping the sides at regular intervals and fry the kachoris on medium-high flame until they turn golden brown in color, evenly.
  8. Once the kachoris are fried aptly, lift them with the slotted ladle and hold it against the wok so that the excess oil drains back into the wok. Transfer them on kitchen paper towel to remove excess oil. Likewise, fry the rest of the kachoris. Lip smacking Samo rice kachoris are now done and ready. Serve these crispy and tantalizing samo rice kachoris steaming hot along with curd and dates chutney for fast and Enjoy!