Paneer Kachori

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

Rate This Recipe


  • 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