Paneer Kachori

BM #74 Week 3 Day 2 -

If you have been following my posts this week, I have chosen to highlight some festival recipes, in this case, Holi, the festival of colors, which just breezed through.

What is Holi without a splash of colors [The splash of colors will come later in the warm season but the spirit is the same :)], a comforting meal, Thandai, some spicy and steaming hot Kachoris and a yummy dessert (I shall post it tomorrow!)

Kachoris are basically made out of a flaky outer cover with a spicy filling which is deep fried in oil. The filling can be varied as per preference. Here I have used spicy Paneer filling to uplift the mood of Holi!!

Recipe Source multiple sources on the Internet
Ingredients - 

For the Dough - 
All Purpose Flour / Maida 1 cup
Salt to taste (about 1/2 tsp)
Butter (at room temperature) 2 Tbsp
Water as needed (to knead a soft dough)
Oil to deep fry
For the Filling - 
Paneer shredded 1 cup
Salt as needed
Cashews, crushed 1 Tbsp
Raisins 1 Tbsp
Coconut 1 Tbsp
Ginger-Green Chili paste to taste
Amchur Powder, Chaat Masala, Coriander Powder, Cumin Powder 1/2 tsp each
Coriander leaves, finely chopped 1 Tbsp


Paneer Kachori

Method Of Preparation -
Prepare the Filling - Add all the ingredients in a mixing bowl, mix well and adjust the flavors. Set aside until needed.
Prepare the dough - 
In a mixing bowl, add melted butter to the flour. Sprinkle salt and mix well so that it resembles bread crumbs. Cover and set aside for 30 minutes.
Prepare the Kachori - 
Divide the dough into 8-9 equal portions. (I got 9 portions)

Knead each portion well. Roll into a 3-4 inch disc. Arrange about 1 1/2 tsp of filling in the center of the disc, bring the edges together to properly seal the filling. Roll out into a thick disc of about 3 inches taking care so that the filing doesn't ooze out.

Prepare the rest of the portions of the dough and keep them covered until they are ready to be fried.

Heat oil in a wok/kadai and on low - medium heat gently slide the prepared raw kachoris 2-3 at a time without crowding the wok. Fry on both sides until they are golden brown. (It took about 10-12 minutes for each batch). Remove from the oil and drain the excess oil on paper towels.

Serve warm with an accompaniment of your choice.

BMLogo




Preparation Time 20 minutes + 30 minutes resting time + 45 minutes Frying time
Makes 8-9
Posted by Harini-Jaya R on Saturday, March 18, 2017

6 comments

  1. Rafeeda AR Says:
  2. I have never tried kachoris but I am always tempted to... these with paneer filling looks like a good way for my kids to get to eating paneer... :)

     
  3. Namratha Says:
  4. Wow paneer kachoris.. they must have tasted so good! Looks great

     
  5. Jayashree Says:
  6. These look like the perfect accompaniment to a hot cup of masala chai.

     
  7. Srivalli Says:
  8. I would've loved to dig into those kachoris Harini, they look so sinful!..

     
  9. Priya Suresh Says:
  10. My goodness, those kachoris looks simply awesome, so tempting.

     
  11. Tempting kachori,looks so flaky and yummy..

     
Related Posts Plugin for WordPress, Blogger...

Search Tamalapaku


Follow me

Follow Me on Pinterest

Tamalapaku on Facebook

Subscribe via Email


Enter your email address:

Delivered by FeedBurner


On Our Menu









Archives

Tamalapaku on Facebook

Followers

Member Of

Top Food Blogs
Town Square Dr.5z5 Open Feed Directory Blog Blog Blog Directory