Halwai April 9, 2018


• For dough:
• 2 cups – all purpose flour
• 1/4 cup – Ghee
• Salt
• Paneer filling:
• 2 cups- Paneer (scrambled)
• 1- Onion (chopped)
• 1/2 tsp- Nigella seeds
• 1 tsp- Fennel seeds
• 2- Bay Leaves
• 1- Green chillies (chopped finely)
• 2 tsp – coriander powder
• 1 tsp- chilli powder
• 1 tsp – Garam Masala
• 2 tbsp -chopped coriander
• 2tsbsp- oil
• Salt


  1. Mix the flour and salt, gradually add the ghee and turn the flour into bread crumbs like texture.
  2. Slowly add the water and make a soft dough, knead well.
  3. Cover and keep aside for at least half an hour.
  4. Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and saute until the onions turns translucent.
  5. Add the paneer, coriander powder, chilli powder, garam masala and salt and saute for 2 to 3 minutes.
  6. Add the chopped coriander and mix well.
  7. Remove the bay leaves and discard. Allow the mixture to cool completely.
  8. Divide into 12 equal portions and keep aside.
  9. Make a small ball from the dough.
  10. Roll gently with the rolling pin.
  11. Place 2 tsps of the paneer filling in the centre of the rolled dough.
  12. Cover the filling with the dough by slowly stretching it over the filling.
  13. Seal the ends and remove excess dough, roll gently again with rolling pin.
  14. Meanwhile heat some oil for Deep Frying.
  15. Fry the kachoris in batches. Cook for about 6 to 10 minutes till they are golden brown.
  16. Cool and store in an airtight container.
  17. Serve with tamarind chutney or coriander chutney.
  18. Recipe courtesy: Priya Easy N Tasty Recipe

Recipe courtesy of Priya