Paneer Kachori (Indian Fried Bread with Indian Cottage Cheese Stuffing)

Delicious Addiction

Nov 1

After a while, I am sharing one festive recipe. Since different festivals and pujas have started, I thought of sharing a veg recipe. You may add very finely chopped onion as well. You may store this 'kachoris' for couple of day too. Since I have used fresh paneer, I did not sauté it, but if you are using packaged paneer, it is better to sauté it in 1-2 tsp oil. Here goes the recipe…

Ingredients:

Maida or All Purpose Flour – 300 gms
Kalonji or Nigella Seeds – ½ tsp
Baking Powder – ½ tsp
Paneer or Indian Cottage Cheese – 200 gms
Potato – 1 (Medium – boiled)
Black Pepper Powder – ½ tsp
Chilli Flakes – ½ tsp
Roasted Cumin Powder – 1½ tsp
Garam Masala Powder – ½ tsp
Green Chilli – 2 (Very finely chopped)
Chopped Coriander – 2 tsp
Salt – To taste
Sugar – ¼ tsp
Vegetable Shortening – 100 gms
Refined Oil – As required for frying the kachoris

Steps:

Take a big mixing bowl and mix in maida, nigella seeds, baking powder and 1 tsp salt. Cut the vegetable shortening into small cubes and add in the bowl. Mix thoroughly with your hand. Make a feast with this mix, if it holds the shape it means the flour mix is appropriate for kachori. But if it doesn't hold the shape, it means you need to add more butter/oil/ vegetable shortening.
Knead the dough with light hand adding chilled water slowly. Cover and rest for 15-20 minutes in a dry cool place.
In another mixing bowl, add grated paneer and potato. Add other ingredients too. Combine all ingredients. If you wish, you may sauté this mix with a little oil.
Now knead the dough again and divide the dough into 12-14 equal portions.
Meanwhile heat sufficient oil in a deep-bottomed kadai or wok.
Take one dough ball and roll between your palms and press a little. Now with help of tip of your fingers make a depression in middle of the dough.
Put 2-3 tsp of paneer stuffing in it and secure it from all sides with dough. Press a little and give a shape of 'kachori'. Repeat the process with rest of the dough.
Take one 'kachori' and put it in the kadai. The oil should not be hot, else blisters will appear on it, and 'kachori' will not look nice. Place more 'kachoris' in oil and let them cook on very low heat. Turn them from time to time. Fry on low heat till they turn golden brown.
Take out on kitchen paper and serve hot with fried green chilli and mango pickle/mixed pickle/green chutney.