For kachori
2 cups refined flour (maida)
Salt to taste
1/2 tsp soda bicarbonate
5 tbsps oil + to deep-fry
For filling
1 cup processed cheese, grated
2 tbsps oil
1 medium onion, chopped
1 inch piece ginger, chopped
1 tsp coriander seeds
1 tsp fennel seeds (saunf)
1 tsp cumin powder
1 tsp red chilli powder
1/2 tsp garam masala powder
Black salt to taste
Salt to taste
2 tbsps chopped fresh coriander leaves
For stuffing heat oil in a pan. Saute onion and ginger for two minutes. Crush coriander and fennel seeds. 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. Set aside to cool. 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. Use 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 deep-fry the kachoris on medium heat till light golden. Drain on an absorbent paper. Serve hot.
