PREPARATION

1. In a mixing bowl, add 300 grams all purpose flour, 1 teaspoon salt, 30 milliliters oil and mix it well.

2. Add 120 milliliters water and knead it into a smooth soft dough.

3. Rest the dough for 25 minutes.

4. Heat 20 milliliters oil in a pan, add 1/2 teaspoon cumin, 1/4 teaspoon asafoetida and stir well.

5. Then, add 45 grams onions and fry till translucent or until it turns golden brown in color.

6. Add 1 teaspoon coriander powder, 1/2 teaspoon garam masala, 1 teaspoon red chili and mix it well.

7. Now, add 200 grams grated paneer and mix it well.

8. Cook for 7 - 10 minutes on medium heat.

9. Add 1 teaspoon chaat masala, 2 tablespoons coriander and mix it well.

10. Remove it from heat and keep aside.

11. Take a ball from the dough and flatten it with the help of a rolling pin.

12. Add some prepared mixture on it.

13. Close it tightly and shape it into a kachori.

14. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.

15. Darin it on an absorbent paper.

16. Serve kachori with chutney.

Moong Cheese Kachori

Servings - 2 - 3

INGREDIENTS


All purpose flour - 130 grams

Wheat flour - 110 grams

Oats flour - 65 grams

Salt - 1 teaspoon

Oil - 2 teaspoons

Water - 200 milliliters

Mung beans sprouts - 150 grams

Water - 400 milliliters

Boiled mashed potatoes - 100 grams

Mozzarella cheese - 90 grams

Chilli flakes - 1 teaspoon

Mixed herbs - 1 teaspoon

Salt - 1/2 teaspoon

Oil - for frying

Mint - 15 grams

Coriander - 15 grams

Green chili - 2

Ginger - 1 tablespoon

Salt - 1/2 teaspoon

Cumin powder - 1/2 teaspoon

Lemon juice - 1 tablespoon

Water - 2 tablespoons