Ariso Recipes
Peas and Paneer Stuffed Kachori Korma
Last update date: February 24, 2012
Indulge in the flavorful delight of Peas and Paneer Stuffed Kachori Korma ÔøΩ crispy kachoris filled with a delectable mixture, served in a rich and aromatic korma gravy. A sumptuous meal for any occasion.
1 hour and 20 minutes
North Indian
Ariso Intelligence
Relatively Clean
One of the ingredient used is not clean
Contains Wheat flour, refined (Triticum aestivum).
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Ingredients
4
How To Cook?
1
To begin making the peas and paneer stuffed kachori korma, we will first make the dough for the kachori. in a bowl, mix all-purpose flour, salt, ajwain, and oil until crumbly. gradually add cold water to form a stiff dough. let it rest for 15 to 20 minutes.
2
In the meantime, prepare the filling. heat oil in a pan and add peas, turmeric powder, red chilli powder, coriander powder, amchur powder, salt, and pepper. cook for 4 to 5 minutes, slightly mashing the peas. add crumbled paneer and mix well. simmer for 2 minutes and let it cool.
3
Take a portion of the dough and roll it into a roti, slightly thicker than usual. cut circles using a 2.5" diameter lid or cookie cutter.
4
Place a teaspoon of the peas and paneer mixture in the center of each circle. seal the edges using water and flatten them slightly. repeat for the remaining dough and filling.
5
Heat oil in a frying pan and fry the kachoris for 5 to 6 minutes until golden brown and crispy. drain excess oil on a paper towel and set aside.
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Ingredient
Peas
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