Paneer Kachori brings together two beloved Indian ingredients- fresh paneer and potatoes- in a crispy, deep-fried package. I make this version often at home. The outer shell stays crispy while protecting a flavorful filling that blends creamy paneer with warm spices like ajwain and garam masala.
About the Recipe
This vegetarian snack offers a wonderful balance of textures and flavors. The outer shell provides a satisfying crunch, while the filling stays soft and flavorful. The combination of black salt, garam masala, and fresh herbs creates an Indian street food taste. I always keep some frozen for unexpected guests.
Why you will love this recipe
The recipe breaks down into simple steps that anyone can follow. The potato-cornmeal dough stays pliable and easy to work with, while the paneer filling comes together quickly. These kachoris maintain their crispiness for hours after frying, making them ideal for parties. The aromatic spices fill your kitchen with an inviting fragrance as they cook.
Paneer Kachori
Cooking Tips
Maintain medium oil temperature throughout frying – too hot will brown the outside before cooking the filling. Make sure the dough seals completely to prevent filling from leaking. Rest the dough for 15 minutes before shaping. I usually keep a small bowl of water nearby to help seal stubborn edges.
Serving and Storing Suggestions
Makes 12-15 kachoris. Prep time: 45 minutes. Serve hot with mint chutney or tamarind sauce. Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Reheat in a preheated oven at 350°F for 5-7 minutes.
Similar Recipes
- Aloo Kachori (Potato Stuffed Pastries)
- Matar Kachori (Green Pea Stuffed Pastries)
- Onion Samosa
Nutrient Benefits
Paneer provides protein and calcium while potatoes offer complex carbohydrates and vitamin C. Ajwain aids digestion and reduces bloating. Sesame seeds add calcium and healthy fats. Fresh herbs like coriander provide antioxidants and essential vitamins.
Paneer Kachori
Ingredients
- 2 cups Paneer
- 4 Potatoes (boiled)
- 1/4 cup Corn Meal (Cornmeal is flour ground from dried corn)
- 1/2 tsp Ajwain
- 1/4 tsp Asafoetida
- 2 tbsp Roasted Gram
- 2 tbsp Sesame Seeds (roasted)
- 3 Green Chillies
- 1 tbsp Green Chilli Paste
- 1/2 tsp Garam Masala
- 1 inch Ginger
- 1/4 cup Coriander (cup) chopped
- Black Salt Powder (to taste)
- Oil (for frying)
Instructions
- Mash together boiled potatoes, cornmeal, 1/2 tsp salt and chilli paste. Knead and make a smooth dough.
- Chop green chillies and ginger very finely.
- Powder roasted gram and sesame seeds coarsely.
- Heat 1/2 tsp oil and add the ajwain to it and let it crackle. Switch off the heat and add asafoetida.
- Mix together paneer, black salt, garam masala, chopped ginger, green chilli, roasted gram and coriander. Pour over it crackled ajwain and asafoetida. Mix well.
- Divide the potato-cornmeal dough into equal portions. Take one ball and flatten it on your hand or on a chopping board, place 2 tsp of stuffing in it and seal it. Slightly press to flatten it. Do the same for the rest.
- Heat oil and fry 1-2 kachoris only a time on medium flame till golden brown in colour.
- Lift from the oil with a slotted spoon and place them on kitchen paper.
- Serve kachoris hot with green chutney or tamarind sauce.
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Frequently Asked Questions
Can I bake these instead of frying?
While possible, baking will not achieve the same crispy texture. If baking, brush with oil and cook at 375°F for 20-25 minutes.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 24 hours. Bring to room temperature before shaping.
How do I prevent the kachoris from becoming too oily?
Maintain medium heat and do not overcrowd the oil. Drain well on paper towels immediately after frying.
