Recipe

For the battery (outer shell):
1)   Preparation:
Wash and dry the pigeon pea grains thoroughly. This quantity yields multiple kachoris.
Crush the dried pigeon pea grains using a chopper.
2)   Cooking the batter:
Heat oil in a thick-bottomed pan.
Add turmeric powder to the heated oil.
On low heat, add the crushed grains to the pan.
Incorporate salt and mix thoroughly.
Cover and cook, stirring intermittently on the lowest gas flame setting.
3)   For the stuffing:
Grind green chilies, garlic, and ginger into a paste.
After cooking the grains for a while, add the ginger-garlic-chilli paste.
Add Garam Masala and cook until the stuffing is ready.
Turn off the heat and add sugar, lemon juice, and chopped coriander leaves to the stuffing. Allow it to cool to room temperature.
For the Semolina Mixture:
Heat water in a pan.
Add oil and salt, and slowly add semolina to the hot water.
Mix well, cover, and let it sit until it reaches the desired consistency.
Even after turning off the heat, keep it covered for some time.
Shape the stuffing into ovals or circular balls.
Rub the oil into the cooled semolina mixture.
Use Ecobake paper to create shells larger than the stuffing balls.
Place the stuffing balls in the shells and cover them thoroughly.
Heat oil in a pan on medium to high flame.
Fry the kachoris until crispy, stirring occasionally.
Once fried to a crispy texture, your Surati Kachoris are ready to be served.
Tips:
Wash and dry pigeon pea grains before crushing them for a better texture.
Cook the stuffing on low heat, stirring occasionally, to prevent burning.
Gradually add and mix seasonings like turmeric, salt, and garam masala.
Turn off the flame and add the sugar, lemon juice, and coriander to bring out the flavours.
Stir semolina into hot water slowly to avoid lumps in the outer shell.
Rub the oil into the flour for a smooth outer shell, and use Ecobake paper for shaping.
Fry kachoris in adequately heated oil, adjusting the flame for even cooking.
Gently stir the kachoris while frying for uniform crispiness.
Cautions:
Be careful when cooking on a low flame to prevent burning; stir frequently.
Handle hot oil with caution while frying to avoid burns.
Ensure the stuffing cools to room temperature before shaping for easier handling.
Achieve the desired consistency of the semolina mixture before turning off the heat.
Monitor frying closely to prevent kachoris from becoming overly crispy or burning.