I found adding paneer easier than Mawa/Khoya, since A) we don’t get Khoya here, and B) it takes hell an awful lot of time to prepare it. So Paneer is an easy bet for me, plus both of us love it anyway. Surprisingly, this recipe uses minimal ingredients all of which are easily available plus its very mildly sweet which makes it very appetizing. Do try it on for this Diwali, and let me know how do you find them. 🙂
What you need?
- 250-300 gms soft full fat Paneer
- 30 g caster sugar
- 2 tbsp chocolate chip
- 2 tbsp chopped pistachios
- 1/2 tsp ground cardamom
- 200 g plain flour
- 2 tbs ghee
- 150 ml warm water
- oil for frying
How to make?
- Take paneer and grate it gently in a big bowl. Since I used home made paneer, it was very soft and I just crumbled it by hands.
- In another mixing bowl, sift the flour,add the ghee and rub it into the flour.
- Add half of the water to the flour and knead into a smooth soft dough that isn’t sticky but isn’t dry either, use the remaining water as required
- cover and leave aside to rest for at least 15 minutes or until the filling is ready.
- Meanwhile, place the dried paneer into a food processor and pulse 3-4 times just to make it slightly smooth and sticky enough so that it holds together when pressed
- Add the sugar to taste and then fold the chocolate chips, nuts and cardamom into the paneer.
- Taking about half tea spoon of the mixture at a time roll about 15 balls, keep on a greased plate aside.
- Divide the dough into 15 section and taking 1 at a time roll into almost 8 cm circles. Do not use extra flour on the rolling surface, it should be just dry enough not to stick.
- Place the ball of the filling in the middle of the pastry circle and bring up the size of the pastry to encase the filling
- Pinch the dough at the top to remove any excess and leave covered with the tea towel while you prepare the rest of the kachori.
- Heat oil in a Kadhai. When its hot enough, fry 3-4 kachoris at one time giving them enough space to immerse and float around properly. Keep the flame on low-medium, each kachori will take around 3-4 minutes to get cooked properly. My batch of 15 got ready in less than 30 min.
- Sprinkle on a little icing sugar if desired and serve warm.
Some notes and tips:
- Chocolate chips are totally optional in this recipe, I only used it since the recipe in the book said so. Although it was good when the melted chocolate comes in the bite, but not everyone would like it.
- You may also add dried nuts like cashews, almonds into the filling. That would taste amazing too
- Adding a pinch of saffron would take this to another level completely
- Take care that the stuffing is dry and does not contain any liquid like milk or water, else the Kachoris will break when you start frying them or will turn soggy later
- Do not over cook the Kachoris else the stuffing will get hard, eat when fresh else reheating will spoil the taste
- Serving suggestion – with chilled Rabdi… yummy !!