Masala Cheese Kachori

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Occasion: Ramadan		Total servings: 4
Cuisine: Pakistani		Calories:
Effort: Easy		Pre-Prep time:
Best for: All		Preperation time: 30 min
How to serve: Hot

Masala Cheese Kachori recipe by Nazia Nazar.
Kachoris are made from the dough of maida or whole wheat flour with a little oil added, stuffed with any mix of your choice, rolled out thin and round with a wooden roller and deep-fried in clarified butter or vegetable oil.

For filling
1 cup Processed cheese (grated)
2 tbsps Oil
1 medium sized Onion Click to find more about Onion

(chopped)
1 inch piece Ginger Click to find more about Ginger

(chopped)
1 tsp Coriander seeds Click to find more about Coriander seeds

1 tsp Fennel seeds (saunf Click to find more about saunf

)
1 tsp Cumin powder
1 tsp Red chilli powder
1/2 tsp Garam masala powder

BlackSalt to taste
Salt Click to find more about Salt

to taste
2 tbsps Fresh coriander leaves Click to find more about coriander leaves

(chopped)
For kachori
2 cups Refined flour (maida Click to find more about maida

)
Salt

to taste
5 tbsps + to deepfry Oil

To make the stuffing heat oil in a pan.
Add onion Click to find more about onion

and ginger Click to find more about ginger

and saut for two minutes.
Crush coriander seeds Click to find more about coriander seeds

and fennel seeds and add to the onions.
Add cumin powder, red chilli powder, garam masala powder, blacksalt, salt Click to find more about salt

and mix well.
Continue to saute till soft.
Transfer the mixture into a dish and set aside to cool.
When cooled add coriander leaves Click to find more about coriander leaves

and cheese and mix.
Add salt Click to find more about salt

and soda bicarbonate to refined flour and mix.
Add oil and mix. Knead into a stiff dough using enough water.
Divide the dough into even sized pedas.
Using your fingers to spread each peda into a small puri keeping the edges thinner than the centre.
Place a portion of the stuffing in the centre and gather the edges and roll into a peda again.
Press lightly.
Rest for five to seven minutes, then roll them out lightly.
Heat sufficient oil in a kadai and deepfry the kachoris on medium heat till light golden.
Drain and place them on an absorbent paper.
Serve hot.