Ingredients

• For dough:
• 2 cups - all purpose flour
• 1/4 cup - ghee
• Salt
• paneer filling:
• 2 cups- paneer (scrambled)
• 1- onion (chopped)
• 1/2 tsp- nigella seeds
• 1 tsp- fennel seeds
• 2- bay leaves
• 1- green chillies (chopped finely)
• 2 tsp - coriander powder
• 1 tsp- chilli powder
• 1 tsp - garam masala
• 2 tbsp -chopped coriander
• 2tsbsp- oil
• Salt

How to Make Paneer Kachori

• Mix the flour and salt, gradually add the ghee and turn the flour into bread crumbs like texture.
• Slowly add the water and make a soft dough, knead well.
• Cover and keep aside for at least half an hour.
• Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and saute until the onions turns translucent.
• Add the paneer, coriander powder, chilli powder, garam masala and salt and saute for 2 to 3 minutes.
• Add the chopped coriander and mix well.
• Remove the bay leaves and discard. Allow the mixture to cool completely.
• Divide into 12 equal portions and keep aside.
• Make a small ball from the dough.
• Roll gently with the rolling pin.
• Place 2 tsps of the paneer filling in the centre of the rolled dough.
• Cover the filling with the dough by slowly stretching it over the filling.
• Seal the ends and remove excess dough, roll gently again with rolling pin.
• Meanwhile heat some oil for Deep Frying.
• Fry the kachoris in batches. Cook for about 6 to 10 minutes till they are golden brown.
• Cool and store in an airtight container.
• Serve with tamarind chutney or coriander chutney.
• Recipe courtesy: Priya Easy N Tasty Recipe