Aloo Paneer Stuffed Kachori
Palak Aloo Paneer Stuffed Kachori:
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
- In a suitable bowl mix all three ingredients. Mix them will your fingers
- Now add cold water (as required to make soft dough)
- 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:
- Mix all Ingreidents and cook in low heat at least 15 to 20 mins. Let the mixture/filling cool of.
- 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.
- Press the stuffed pedha/ or ball between your palm and roll it thick.
- Heat the oil in a deep fry pan and drop kachoris in to oil fry kachori until golden brown
- 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
