Ramadan Special - Masala Cheese Kachori

For filling
1 cup Processed cheese (grated)
2 tbsps Oil 1 medium sized Onion (chopped)
1 inch piece Ginger (chopped)
1 tsp Coriander seeds
1 tsp Fennel seeds (saunf)
1 tsp Cumin powder
1 tsp Red chilli powder
1/2 tsp Garam masala powder
Black Salt to taste
Salt to taste
2 tbsps Fresh coriander leaves (chopped)

For kachori
2 cups Refined flour (maida)
Salt to taste
5 tbsps + to deepfry Oil

  • To make the stuffing heat oil in a pan.

  • Add onion and ginger and saut for two minutes.

  • Crush coriander seeds and fennel seeds and add to the onions.

  • Add cumin powder, red chilli powder, garam masala powder, blacksalt, salt and mix well.

  • Continue to saut till soft.

  • Transfer the mixture into a dish and set aside to cool.

  • When cooled add coriander leaves and cheese and mix.

  • Add salt and soda bicarbonate to refined flour and mix.

  • Add oil and mix. Knead into stiff dough using enough water.

  • Divide the dough into even sized pedas.

  • Using your fingers to spread each peda into a small puri keeping the edges thinner than the centre.

  • Place a portion of the stuffing in the centre and gather the edges and roll into a peda again.

  • Press lightly.

  • Rest for five to seven minutes, and then roll them out lightly.

  • Heat sufficient oil in a kadai and deep-fry the kachoris on medium heat till light golden.

  • Drain and place them on an absorbent paper.

  • Serve hot.
Source: (wateen.net)
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