Cheese & Jalapeno Stuffed Kachori
Servings - 2 - 3
INGREDIENTS
All purpose flour - 300 grams
Salt - 1 teaspoon
Oil - 30 milliliters
Water - 150 milliliters
Oil - 20 milliliters
Carom seeds - 1 teaspoon
Grated paneer - 200 grams
Salt - 1/2 teaspoon
Red chili - 1/4 teaspoon
Jalapeno - 20 grams
Cheddar cheese - 70 grams
Oil - for frying
PREPARATION
1. In a mixing bowl, add 300 grams all purpose flour, 1 teaspoon salt, 30 milliliters oil and mix it well.
2. Add 150 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 20 - 25 minutes.
4. Heat 20 milliliters oil in a skillet, add 1 teaspoon carom seeds and stir well.
5. Then, add 200 grams grated paneer and mix it well.
6. Cook for 5 - 7 minutes on medium heat.
7. Add 1/2 teaspoon salt, 1/4 teaspoon red chili and mix it well.
8. Cook for another 3 - 5 minutes on medium heat.
9. Remove it from heat and transfer this into a mixing bowl.
10. Add 20 grams jalapenos, 70 grams cheddar cheese and mix it well.
11. Take a ball from the dough and flatten it with the help of a rolling pin.
12. Add some prepared mixture on it.
13. Close it tightly and shape it into a kachori.
14. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
15. Darin it on an absorbent paper.
16. Serve hot with chutney.
Aloo Kachori
Servings - 2 - 3
INGREDIENTS
All purpose flour - 300 grams
Semolina - 1 tablespoon
Salt - 1/2 teaspoon
Ghee - 40 milliliters
Water - 160 milliliters
Oil - 2 teaspoons
Cumin - 1 teaspoon
Coriander seeds - 1 teaspoon
Fennel powder - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Green chili - 2 teaspoons
Ginger paste - 1 teaspoon
Turmeric - 1/4 teaspoon
Boiled mashed potatoes - 300 grams
Red chili - 1/2 teaspoon
Dry mango powder - 1/2 teaspoon
Salt - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Oil - for frying
PREPARATION
1. In a mixing bowl, add 300 grams all purpose flour, 1 tablespoon semolina, 1/2 teaspoon salt, 40 milliliters ghee, 160 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 20 minutes.
3. Heat 2 teaspoons oil in a pan, add 1 teaspoon cumin, 1 teaspoon coriander seeds, 1/2 teaspoon fennel powder, 1/4 teaspoon asafoetida and stir well.
4. Add 2 teaspoons green chili, 1 teaspoon ginger paste and saute for 2 - 3 minutes.
5. Then, add 1/4 teaspoon turmeric and stir well.
6. Now, add 300 grams boiled mashed potatoes and mix it well.
7. Cook for 5 - 7 minutes.
8. Add 1/2 teaspoon red chili, 1/2 teaspoon dry mango powder, 1/2 teaspoon salt, 1/2 teaspoon garam masala and mix it well.
9. Cook for another 3 - 5 minutes and keep aside.
10. Take a lemon sized ball from dough and flatten it with your hands.
11. Add some potato stuffing in the center.
12. Get the edges together and close the top by pressing.
13. Gently press the edges and flatten it a little bit more.
14. Heat sufficient oil in a pot and deep fry these till golden brown and crispy.
15. Serve hot with chutney.
