Kachoris are very popular in the Northern regions of India. A plate of these hot and crispy deep fried breads along with a side dish makes for a perfect weekend breakfast. Very simple and easy to prepare, these stuffed paneer kachoris can also be relished as snacks, lunch box meal or can be packed for a weekend picnic. So check the step by step pictorial recipe to prepare it.
- 1 cup plain flour (makes 10)
- 1 cup whole wheat flour
- pinch of salt
- pinch of pepper powder
- pinch of red chili flakes
- 1 tbsp. oil
- oil to deep fry
Stuffing -
- 150 gms. paneer, mashed
- salt to taste
- 1-2 green chilies, chopped
- 1/2 tsp. garam masala powder
- 1/2 tsp. ginger, grated
In a bowl, mix together all the ingredients for the stuffing and keep aside.
In a separate bowl, mix together plain flour, whole wheat flour, salt, chili flakes, pepper and 1 tbsp. oil.
Add water little at a time and knead a tight dough. Cover with a wet cloth and keep aside for 30 minutes.
Divide the dough and the paneer stuffing into equal portions. Take one portion of the dough and roll into a small poori.
Stuff little of the paneer mix, close all edges and roll out. Make similar stuffed kachoris.
Heat oil in a pan / kadai and deep fry the kachoris till light golden in colour. Drain on a kitchen towel and serve with any side dish.
Mix all ingredients for the stuffing & keep aside.
In a separate bowl, mix plain flour, whole wheat flour, salt, chili flakes,
pepper & 1 tbsp. oil. Add water little at a time & knead a tight dough.
Take one portion of the dough & roll into a small poori.
Stuff some paneer mix, close all edges and roll out.
Heat oil in a pan & deep fry kachoris till light golden in
colour. Drain on a kitchen towel.
Serve these hot kachoris with any side dish.
If Poori happens to be your favourite breakfast, then try something new. Just add some crushed dry mint leaves and some spices to make these delicious Pudina Masala Poori. It is anytime welcome from the same boring plain pooris.
Relish these deep fried puffed bread with any side dish for an enjoyable meal with your loved ones. So check out the step by step pictorial recipe to prepare them.
- 2 cups whole wheat flour (atta)
- 1/2 cup gram flour (besan)
- 1 tsp. ginger-garlic paste
- 1/4 tsp. salt
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. roasted coriander-cumin powder
- 1/2 tsp. garam masala powder
- 1 tsp. carom seeds (ajwain)
- 2 tbsp. dry mint leaves, crushed
- 1 tbsp. oil to knead
- oil to deep fry
- any side dish to serve
- sliced onion, fresh chilies and lime wedges to serve
In a bowl, mix all the ingredients (except oil to deep fry) and knead into a tight dough by adding required quantity of water. Cover with a damp cloth and set aside for 25-30 minutes.
Knead again for a minute and divide into equal portions (makes around a dozen). Roll out each portion into a small disc by smearing some oil or dusting some flour.
Deep fry in hot oil till they puff up and are light golden in colour. Drain on a kitchen towel and serve them hot with any side dish and salad.
Mix all ingredients (except oil to deep fry) & knead into a tight dough by
adding water. Cover with a damp cloth & set aside for 25-30 minutes.
Knead again for a minute & divide into equal portions.
Roll out into a small disc by smearing some oil or dusting some flour.
Deep fry in hot oil till they puff up & are light golden in colour.
Drain on a kitchen towel.
Serve them hot with any side dish & salad.
A simple variation to the usual Poori can be much appealing in colour and taste. Whole wheat flour mixed with pureed spinach-ginger-chilies paste and some powdered spices makes for a very traditional healthy breakfast.
Accompanied with a side dish or just some pickles is just yummy and fulfilling. It not only satiates your hunger but can also be carried while travelling. Here I made Aloo methi to go with it. So check out the step by step pictorial recipe to prepare it.
- 1 & 1/2 cups maida (plain flour)
- 1 cup atta (whole wheat flour)
- pinch of baking soda (opt)
- 1/2 tsp. amchur powder
- 1 tsp. roasted coriander-cumin powder
- salt to taste
- 1 bunch spinach, washed, drained & chopped
- 1" ginger, chopped
- 1-2 green chilies
- 1 tbsp. oil
- oil to deep fry
Grind the spinach, ginger and green chilies to a smooth paste by adding some water. Keep aside.
In a bowl, sift the maida and atta. Add salt, baking soda, amchur powder, coriander-cumin powder and the spinach paste. Knead into a tight dough. Add water if required.
Apply 1 tsp. oil and knead for a further 1 minute. Cover and leave aside to rest for 30 minutes. Divide the dough into equal portions.
Roll out the portions of the dough into small circles. Heat oil and deep fry them on both sides till they puff up. Drain on a kitchen towel and serve hot along with some side dish or pickles.
Knead a dough with atta, powdered spices & spinach puree.
Rest the dough for 30 minutes.
Divide dough into equal portions & then roll into small circles.
Deep fry them till slightly browned on both sides.
Serve them hot with some side dish or pickles.
