Name: Potato- Paneer Kachoris recipe by Runa Ganguly at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 medium boiled potatoes; sendha salt to taste; 100 gm water chestnut flour/singhada aata; 1 tablespoon black pepper powder; 4 tablespoon chopped coriander leaves; 2 Green chillies finely chopped; enough oil for deep frying +1 tablespoon oil; 100 gm grated fresh cottage cheese/ paneer; 6-8 raisins; 4-5 cashews broken

Ingredients Serving: 4

2 medium boiled potatoes
sendha salt to taste
100 gm water chestnut flour/singhada aata
1 tablespoon black pepper powder
4 tablespoon chopped coriander leaves
2 Green chillies finely chopped
enough oil for deep frying +1 tablespoon oil
100 gm grated fresh cottage cheese/ paneer
6-8 raisins
4-5 cashews broken

Instructions

For the covering: Deskin the boiled potatoes and place them in a bowl
Mash the potatoes well and add 1 teaspoon salt,black pepper powder,1/2 the green chillies,2 tablespoon coriander
Mix well and add the singhada flour
knead into a soft dough gently without any water. keep aside
For the stuffing:In a bowl place the grated paneer and add remaining salt
Further add remaining black pepper,green chillies,coriander leaves
Mix all the ingredients well
Heat 1 tablespoon oil in a pan and sauté raisins and cashews for 1-2 minutes on medium heat
Add the paneer mix and sauté on Low heat for 2-4 minutes and take off heat
Let the stuffing cool slightly
Grease your palms and a scoop palmful of potato-flour dough and roll into a ball first
gently flatten in your palm and add a tablespoon full of the paneer stuffing prepared
gently fold the sides of the covering and seal the edges and shape the kachoris well
heat oil for deep frying in a wok now
prepare all the remaining kachoris the same way and check if oil is hot enough for frying
deep fry each kachori till golden and crisp on both sides on Low heat
Drain excess oil on an absorbent paper
serve hot with spicy mint-coriander chutney

Similar Recipes