Potato- Paneer Kachoris | How to make Potato- Paneer Kachoris

By Runa Ganguly  |  19th Mar 2018  |  
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  • Potato- Paneer Kachoris, How to make Potato- Paneer Kachoris
Potato- Paneer Kachorisby Runa Ganguly
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

4

0

About Potato- Paneer Kachoris Recipe

Soft, yummy and melt in the mouth, these kachoris are perfect for fasts.

Potato- Paneer Kachoris

Ingredients to make Potato- Paneer Kachoris

  • 2 medium boiled potatoes
  • sendha salt to taste
  • 100 gm water chestnut flour/singhada aata
  • 1 tablespoon black pepper powder
  • 4 tablespoon chopped coriander leaves
  • 2 green chillies finely chopped
  • enough oil for deep frying +1 tablespoon oil
  • 100 gm grated fresh cottage cheese/ paneer
  • 6-8 raisins
  • 4-5 cashews broken

How to make Potato- Paneer Kachoris

  1. For the covering: Deskin the boiled potatoes and place them in a bowl
  2. Mash the potatoes well and add 1 teaspoon salt,black pepper powder,1/2 the green chillies,2 tablespoon coriander
  3. Mix well and add the singhada flour
  4. knead into a soft dough gently without any water. keep aside
  5. For the stuffing:In a bowl place the grated paneer and add remaining salt
  6. Further add remaining black pepper,green chillies,coriander leaves
  7. Mix all the ingredients well
  8. Heat 1 tablespoon oil in a pan and sauté raisins and cashews for 1-2 minutes on medium heat
  9. Add the paneer mix and sauté on Low heat for 2-4 minutes and take off heat
  10. Let the stuffing cool slightly
  11. Grease your palms and a scoop palmful of potato-flour dough and roll into a ball first
  12. gently flatten in your palm and add a tablespoon full of the paneer stuffing prepared
  13. gently fold the sides of the covering and seal the edges and shape the kachoris well
  14. heat oil for deep frying in a wok now
  15. prepare all the remaining kachoris the same way and check if oil is hot enough for frying
  16. deep fry each kachori till golden and crisp on both sides on Low heat
  17. Drain excess oil on an absorbent paper
  18. serve hot with spicy mint-coriander chutney

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