Paneer Kachori

Its has been ages i had kachoris, yep almost more than a year i prepared them specially for Indian cooking challenge, after than i didnt had or prepared kachoris...As i prepared paneer myself at home this weekend i wanted to make some kachoris with those paneer and immediately prepared these crispies using those homemade scrambled paneer along with onions..It tastes marvellous and suits super prefect for evening snacks, we didnt stopped munching them..Serve this crispy kachoris with a cup of coffee, both together tastes absolutely divine...Very addictive kachoris for the sure...



For Dough:
2cups All purpose flour
1/4cup Ghee
Salt

Mix the flour and salt, gradually add the ghee and turn the the flour as bread crumbs like texture, slowly add the water and make a soft dough, knead well..cover and keep aside for atleast half an hour..

Paneer Filling:
2cups Paneer (scrambled)
1no Onion (chopped)
1/2tsp Nigella seeds
1tsp Fennel seeds
2nos Bay leaves
1no Green chillies (chopped finely)
2tsp Coriander powder
1tsp Chilly powder
1tsp Garam masala
2tbsp Chopped coriander
2tsbsp Oil
Salt

Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté until the onions turns transculent, add the paneer, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely.Divide into 12 equal portions and keep aside.

Make a small ball from the dough..roll gently with the rolling pin..Place 2 tsps of the paneer filling in the center of the rolled dough.Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough,roll gently again with rolling pin..Meanwhile heat some oil for deep frying...fry the kachoris in batch.Cook for about 6 to 10 minutes till they gets a golden brown.. cool and store in airtight container.

Serve with tamarind chutney or coriander chutney...