Making Dough
- FOR DOUGH
- 1 cup maida
- 3 tbsp oil
- salt to taste
- pinch of soda, optional
- water to knead to dough
- oil for deep frying
In a big bowl put maida, salt, oil as moian. Knead a medium soft dough. Keep aside covering with wet muslin cloth for half an hour. Divide the dough into equal portions and keep aside again by covering it with muslin cloth.
Stuffing Kachori
- FOR STUFFING
- 1/4 cup cottage cheese
- 1/4 cup boiled corns
- ½-¾ tsp chilli powder
- ¼ tsp turmeric powder
- ½ teaspoon coriander powder
- ¾ tsp fennel seeds, crushed
- ¼ teaspoon cumin/jeera powder
- ½ tsp dry mango/amchur powder
- ¼ tsp garam masala
- a pinch of hing
- 1 tsp sugar
- salt to taste
- 4-5 tsp water, or as required
Preparation Method
In deep pan put sarson oil, heat it nicely. Add jeera, fennel seeds, let it spullter, then add all other dry spices and cook for a minute. Add corns, crumbled paneer (cottage cheese). Cook for 2 to 3 minutes. When all ingredients merges well, switch off the flame. Allow mixture to get at room temperature.
Stuffing the Kachori:
Take a deep pan or kadahi put enough oil for deep frying the Kachori. Now take a portion of dough flat roll it like poori, put spoon full of stuffing we made. Seal the Kachori, flat roll it softly or you can spread it by tapping on palm slowly. Size of Kachori should be like poories. Now deep fry these kachories one by one on medium flame till turns golden and crusty. Serve it with green or sweet tamarind chutney.
