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Punjab · Snack

Paneer Kachori

Traditional 15. Paneer Kachori recipe

🧺 Ingredients

• 2 cups (250g) all-purpose flour
• ½ tsp salt
• ¼ cup ghee
• ½ cup water
• Oil for deep frying
• 200g paneer, crumbled finely
• ½ cup boiled potato, mashed
• 1 onion, finely chopped
• 2 green chilies, minced
• ½ tsp ginger paste
• 1 tbsp ghee (for filling)
• ½ tsp cumin seeds
• ½ tsp red chili powder
• ½ tsp cumin powder
• 1 tsp coriander powder
• ¼ tsp asafoetida
• ½ tsp dry mango powder
• Salt to taste
• 1 tsp lemon juice
• 2 tbsp fresh coriander

👩‍🍳 How to make Paneer Kachori

1. Make dough (10 mins): Mix flour, salt. Add ¼ cup ghee, rub breadcrumbs. Add water, knead stiff dough. Rest 30 mins.
2. Prepare filling (5 mins, medium heat): Heat 1 tbsp ghee, crackle cumin seeds (30 secs). Add onion, fry 1 min. Add ginger, green chilies, fry 1 min. Add paneer, potato, mix gently without breaking paneer pieces. Add chili powder, cumin powder, coriander, asafoetida. Toss 1 min. Cool, add mango powder, lemon juice, coriander, salt.
3. Shape kachoris (15 mins): Roll thin 4-inch discs. Fill with 1 tbsp paneer-potato mix, fold half-moon, seal edges.
4. Deep fry (12 mins, medium heat): Oil 350°F. Fry 4 at time for 8-10 mins, turning frequently—golden, crispy, fluffy inside.

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