Kachori Stuffed  with Mac and Cheese

Kachori Stuffed with Mac and Cheese

From   Firangi Tadka

Prep: 30 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: Fusion

Macaroni adds an Italian angle to these delicious kachoris


  • Whole wheat flour (atta) 2 cups
  • Semolina (suji/rawa) ½ cup
  • Gram flour (besan) ½ cup
  • Macaroni pasta, boiled 200 gms
  • Ghee ⅓ cup
  • Salt to taste
  • Olive oil 2 tbsps
  • Ginger-garlic paste 1 tbsp
  • Medium tomatoes, pureed 3
  • Turmeric powder ¼ tsp
  • Red chilli powder 1 tsp
  • Coriander powder 2 tsps
  • Oil to deep-fry


  • To make the filling, heat olive oil in a non-stick pan, add ginger-garlic paste and saute for 1 minute.
  • Add tomato puree, turmeric powder, red chilli powder, coriander powder and macaroni and mix well. Cook till the mixture mixes well together.
  • Take whole wheat flour, semolina, gram flour, ghee and salt in a mixing bowl and mix well. Add sufficient water and knead into a semi soft dough.
  • Divide the dough into equal portions and shape them into balls. Roll each ball into a puri, keep some filling in the centre, bring the edges together and press lightly to seal.
  • Heat sufficient oil in a kadai. Gently slide in the stuffed balls into hot oil and deep-fry till golden. Drain on absorbent paper.
  • Arrange them on a serving platter and serve hot.