How to make Masala Cheese Kachori -
A cheesy rainy day treat!!
This recipe has featured on the show Khanakhazana.
Main Ingredients : Refined flour (maida) (मैदा), Processed cheese (प्रोसेस्ड चीज़)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Masala Cheese Kachori checkout Chocolate Pancake, Oat Muffins, Japanese Tempura, Masala Papdi With Dahi Boondi . You can also find more Snacks and Starters recipes like Basil Tomato Mozzarella Skewers Chocolate Profiteroles and Eclairs Koeksisters - SK Khazana Spaghetti And Corn Balls
Masala Cheese Kachori Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Masala Cheese Kachori Recipe
Refined flour (maida) For kachori 2 cups
Processed cheese grated 1 cup
Salt to taste
Soda bicarbonate 1/2 teaspoon
Oil 5 tablespoons
For filling
Oil 2 tablespoons
Onion chopped 1 medium
Ginger chopped 1 inch piece
Coriander seeds 1 teaspoon
Fennel seeds (saunf) 1 teaspoon
Cumin powder 1 teaspoon
Red chilli powder 1 teaspoon
Garam masala powder 1/2 teaspoon
Black salt (kala namak) to taste
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
To make the stuffing heat oil in a pan. Add onion and ginger and sauté for two minutes. Crush coriander seeds and fennel seeds and add to the onions. Add cumin powder, red chilli powder, garam masala powder, black salt, salt and mix well. Continue to sauté till soft. Transfer the mixture into a dish and set aside to cool.
Step 2
When cooled add coriander leaves and cheese and mix. Add 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.
Step 3
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 deep-fry the kachoris on medium heat till light golden. Drain and place them on an absorbent paper. Serve hot.
Nutrition Info
Calories : 850 Kcal
Carbohydrates : 105.8 gm
Protein : 34.1 gm
Fat : 32.2 gm
Other : Niacin- 3.7mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
