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Peanut Khasta Kachori | Paneer Peanut Kachori

Peanut Khasta Kachori | कुरकुरी खस्ता मूंगफली पनीर की कचौरी । khasta kachori banane ki vidhi

 

Peanut Paneer Kachori is a snack which is perfect for serving to the guests. It has a lip-smacking taste and its flavour of spices taste scrumptious. It is stuffed with freshly roasted peanut and cottage cheese which make it’s every bite amazing.

Here is a step by step easy recipe with pictures to Paneer peanut Kachori. It is perfect to even carry along while travelling. Serving it along with varieties of dip helps to enhance its taste too. You can store and consume it for 3-4 days.

Direction :

Getting Ready :

For the dough

Take 2 cups of refined flour in a bowl, mix 2 tsp of salt, a ½ tsp of carom seeds, a ¼ cup of Ghee.

Knead the soft dough using a ¾ cup of lukewarm water.

After kneading the dough, cover and keep it aside for 15-20 minutes.

For the stuffing

Preheat 2 tsp of oil in a pan, add a ½ pinch of asafoetida, 1.5 tsp of coriander seeds, 1.5 tsp of fennel seeds and a tsp of coarsely ground cumin seeds.

Add coarsely ground 10-12 black pepper, 4 cloves, 1/2 inch of cinnamon stick and 1 black cardamom after peeling it.

Saute the spices for a while. Add 3-4 finely chopped green chillies, 1 teaspoon of grated ginger to it and roast them.

Add a 1/2 cup of grated cottage cheese, a ¼ tsp of turmeric powder, a ½ tsp of red chilli powder and roast the stuffing for 2 minutes on medium flame.

The stuffing has cooked after 2 minutes.

For the Kachori

Divide the dough into 10 equal sized lumps after 20 minutes.

Divide the stuffing into 10 equal portions.

Preheat oil on low flame,  lift a dough lump, roll it and press to flatten it.

Hollow it using your fingers and stuff the stuffing in it as shown.

 

Expand the dough upwards using another hand and combine the dough to seal the stuffing.

Take a stuffed dough lump, place it on the board. Flatten it by applying the lesser amount of pressure to it and press it using your palms.

Add Kachori in the heated oil to fry and fry till it appears golden brown from both sides on low flame.

After frying it desirably, drain it out on a plate. Hot and crispy Kachori is ready to be served.

Suggestions

  • You can use the ginger paste instead of grated ginger.
  • You can increase or decrease the quantity of salt according to your taste

Peanut Khasta Kachori | Paneer Peanut Kachori
Author: 
Recipe type: Snack
Cuisine: Indian
 
Peanut Paneer Kachori is a snack which is perfect for serving to the guests. It has a lip-smacking taste and its flavour of spices taste scrumptious. It is stuffed with freshly roasted peanut and cottage cheese which make it's every bite amazing.
Ingredients
  • Refined flour - 2 cups (250 gms)
  • Ghee - ¼ cup
  • Carom seeds - ½ tsp
  • Peanuts - ½ cup (100 gms) (roasted, peeled and coarsely ground)
  • Paneer - ½ cup (100 gms) (grated)
  • Coriander powder - 1.5 tsp
  • Fennel seeds - 1.5 tsp
  • Cumin seeds - 1 tsp
  • Black pepper - 10 to 12 (crushed)
  • Cloves - 4
  • Black cardamom - 1
  • Green chilli - 3 to 4 (finely chopped)
  • Red chilli powder - ½ tsp
  • Ginger - 1 tsp (grated)
  • Turmeric powder - ¼ tsp
  • Salt - 1.25 tsp
  • Asafoetida - ½ pinch
  • Oil - for frying
Instructions
  1. For the dough
  2. - Take 2 cups of refined flour in a bowl, add 2 teaspoons of salt, a ¼ teaspoon of carom seeds after crushing it, a ¼ cup Clarified butter after melting it to it and mix all the ingredients well.
  3. - Use a ¾ cup of lukewarm water to knead the soft dough and knead the dough similar to the dough of Chappati.
  4. - Cover and keep it aside for 15-20 minutes to set after kneading it.
  5. For the stuffing
  6. - Preheat the pan to cook the stuffing. Add 2 teaspoons of oil on it.
  7. - Add a ½ pinch of asafoetida, 1.5 teaspoons of coriander seeds, 1.5 teaspoons of fennel seeds and a teaspoon of coarsely ground cumin seeds in the heated oil.
  8. - Add coarsely ground 10-12 black pepper, 4 cloves, ½ inch of cinnamon stick and 1 black cardamom after peeling it.
  9. - Saute the spices for a while. Add 3-4 finely chopped green chillies, 1 teaspoon of grated ginger to it and roast them.
  10. - Add a ½ cup of grated cottage cheese and roast while stirring it continuously.
  11. - Add ¼ teaspoon of turmeric powder, ½ teaspoon of red chilli powder and roast the stuffing for 2 minutes to remove the rawness of cottage cheese.
  12. - Keep the flame on medium.
  13. - Add a ½ cup of roasted, peeled and coarsely ground peanuts, more than ½ teaspoon of salt to it.
  14. - Stir and roast all the ingredients for 2 minutes.
  15. - The stuffing has cooked after 2 minutes.
  16. For the Kachori
  17. - The dough has set after 20 minutes so we will divide the dough into lumps.
  18. - Mash the dough softly and divide it into 10 equal lumps.
  19. - Divide the stuffing into 10 equal portions too.
  20. - Lift some stuffing and bind it into the round shape.
  21. - Preheat oil on the low flame to fry Kachoris.
  22. - To stuff it, take a dough lump and roll it.
  23. - Press to flatten it, hollow it using your fingers to fill the stuffing.
  24. - Place a stuffing over it and press the stuffing using your thumb.
  25. - Expand the dough upwards using another hand and combine the dough to seal the stuffing.
  26. - Press to flatten it and stuff the rest of Kachoris likewise.
  27. - The less heated oil is required to fry Kachoris.
  28. - Take a stuffed dough lump, place it on the board.
  29. - Flatten it by applying the lesser amount of pressure to it and press it using your palms.
  30. - Press Kachori to flatten it from all the corner to make it thinner.
  31. - Add Kachori in the heated oil to fry and fry till it appears golden brown from both the sides.
  32. - Do not turn the flame to medium, keep it low only.
  33. - It has fried from both sides. Drain it out on a plate.
  34. - Hot and crispy Kachori is ready to be served.
  35. Serving
  36. - You can serve it with green coriander dip or with tea.
  37. - You can store and consume it for 3-4 days.

 

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