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)
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
Salt to taste
5 tbsps + to deepfry Oil
Instruction
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.