Paneer Kachori Monsoon Special Sanjeev Kapoor Khazana

The versatile paneer in a flavourful stuffing in a crunchy cover Tastes fab with mint and tamarind chutneys.

PANEER KACHORI

Ingredients

1 cups refined flour (maida)
Salt to taste
3 tbsps oil
Stuffing
1 cups grated cottage cheese (paneer)
1 tbsp oil
1 tsp cumin seeds
1 tsps chopped garlic
1 tsp chopped ginger
1 medium onion, chopped
2 green chillies, chopped
Salt to taste
tsp cumin powder
1 tsp coriander powder
tsp red chilli powder
A large pinch of sugar
2 tbsps chopped fresh coriander leaves
tbsp lemon juice
To serve
Green chutney for serving
Tomato ketchup for serving

Method

1. Take refined flour in a bowl. Add salt, oil and mix well. Add cup water and knead to stiff dough. Cover with a moist muslin cloth and set aside for 10-15 minutes.
2. For stuffing, heat oil in a nonstick pan. Add cumin seeds and once they start to change the colour, add garlic, ginger and saut for a minute.
3. Add onion and saut till translucent. Add green chillies, salt and mix well.
4. Add cumin powder, coriander powder, red chilli powder and mix well. Saut for a minute.
5. Add cottage cheese, sugar, coriander and mix well. Saut for a minute.
6. Add lemon juice and mix well. Take the pan off the heat and allow to cool completely.
7. Heat sufficient oil in a kadai.
8. Divide the dough and the mixture into equal portions. Roll the dough 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.
10. Deep fry the prepared kachoris on low heat till golden brown and crisp.
11. Drain on absorbent paper and serve hot with green chutney and tomato ketchup.

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