Paneer Kachori

Ingredients

• 1½ cups refined flour (maida)
• Salt to taste
• 3 tablespoons oil
• Stuffing
• 1½ cups grated cottage cheese (paneer)
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1½ teaspoons chopped garlic
• 1 teaspoon chopped ginger
• 1 medium onion, chopped
• 2 green chillies, chopped
• Salt to taste
• ¾ teaspoon cumin powder
• 1 teaspoon coriander powder
• ¼ teaspoon red chilli powder
• A large pinch of sugar
• 2 tablespoons chopped fresh coriander leaves
• ½ tablespoon lemon juice
• To serve
• Green chutney for serving
• Sweet tamarind chutney for serving

Method

1. Take refined flour in a bowl, add salt and oil and mix till the mixture resembles breadcrumbs. Add ½ cup water and knead into a stiff dough. Cover with a moist muslin cloth and set aside for 10-15 minutes.
2. To make stuffing, heat oil in a non-stick pan, add cumin seeds and once they start to change colour, add garlic and ginger, mix and sauté for 1 minute.
3. Add onion, mix and sauté till translucent. Add green chillies and salt and mix well.
4. Add cumin powder, coriander powder and red chilli powder, mix well and sauté for 1 minute.
5. Add cottage cheese, sugar and coriander leaves, mix well and sauté for 1 minute.
6. Add lemon juice and mix well. Take the pan off the heat and allow the mixture to cool completely.
7. Heat sufficient oil in a kadai.
8. Knead the dough for 1 minute, divide the dough and the cottage cheese mixture into equal portions. Roll the dough portions into balls, flatten each ball and roll out into a thick disk.
9. Place a portion of the stuffing in the centre, bring the edges together and seal properly. Flatten again and roll out into a thick disk. These are kachoris.
10. Gently slide in the kachoris into hot oil, a few at a time, and deep-fry on low heat till golden brown and crisp. Drain on absorbent paper.
11. Arrange the kachoris in a serving bowl and serve hot with green chutney and sweet tamarind chutney.