Palak Aloo Paneer Kachori- Spinach Potato Ricotta Cheese Stuffed Bread

Palak Aloo Paneer Stuffed Kachori: Recipie with pic and step by step procedure

All purpose flour (Plain flour or marda): 2 cup

Palak (paste) – 2 tble spoon

Half cup oil

Salt – according to taste

cold water – as required to make soft dough

  1. In a suitable bowl mix all three ingredients. Mix them will your fingers
  2. Now add cold water (as required to make soft dough)
  3. Cover the dough and let them firm at least 15 to 20 min in refigiator or cold place.

Crunchy, crispy, salty, Buttery mix trail. Perfect Spicy and Salty to a variety of filling vege all carefully prepair/ cook for your enjoyment.

Filling:

Boiled Aloo Potatoes 1 big/large

Panner (mashed or grated) half brick ( avialble any supper store)

Onion- 1 small

Garlic ginger paste- 1 small spoon

Coriander/Dhani Poweder- 1 small spoon

Chille Powder- 1 small spoon

Salt- ½ as per your taste

Chaat Masala- 1 small spoon

Asafetida hing- pinch

Oil- 1 table spoon

Fennel Powder- 1 table spoon

Oil- deep fry

Method:

  1. Mix all Ingreidents and cook in low heat at least 15 to 20 mins. Let the mixture/filling cool of.
  2. Now take the tennis size dough roll them and put filling in the center and close on all the sides by lifting up the corner as picture mention. Like pocket now seal them tightly.
  3. Press the stuffed pedha/ or ball between your palm and roll it thick.
  4. Heat the oil in a deep fry pan and drop kachoris in to oil fry kachori until golden brown
  5. Serve them your own favorite suach, Chutney or salan.

Tip: Traveling food- Golden crsip kachoris can be stored at least 3 to 4 days

 Variation:

Instead of using potatoes and paneer you can use any other mashed dal/lentil or vegetable or Ground meat.

Serving Suggestions:

Additional Tips- use your fingers instead of using rolling pin. Your kachori may burst while in hot oil