Masala Cheese Kachori

Masala Cheese Kachori


For filling

  • 1 cup Processed cheese (grated)
  • 2 tbsp Oil
  • 1 medium sized Onion (chopped)
  •  Ginger 1 inched piece (chopped)
  • 1 tsp Coriander seeds
  •  Fennel seeds 1 tsp (saunf)
  • 1 tsp Cumin powder
  • 1 tsp Red chilli powder
  • 1/2 tsp Garam masala powder
  • Black Salt to taste
  • Salt to taste
  • 2 tbsp Fresh coriander leaves (chopped)

For kachori

  • 2 cups Refined flour (maida)
  • Salt to taste
  • 5 tbsp + to deep fry Oil

Masala Cheese Kachori


  1. To make the stuffing heat oil in a pan.
  2. Add onion and ginger and saut for two minutes.
  3. Crush coriander seeds and fennel seeds and add to the onions.
  4. Add cumin powder, red chilli powder, garam masala powder, black salt, salt and mix well.
  5. Continue to saute till soft.
  6. Transfer the mixture into a dish and set aside to cool.
  7. When cooled add coriander leaves and cheese and mix.
  8. Add salt and soda bicarbonate to refined flour and mix.
  9. Add oil and mix.
  10. Knead into a stiff dough using enough water.
  11. Divide the dough into even sized pedas.
  12. Using your fingers to spread each pera into a small puri keeping the edges thinner than the centre.
  13. Place a portion of the stuffing in the centre and gather the edges and roll into a peda again.
  14. Press lightly.
  15. Rest for five to seven minutes, then roll them out lightly.
  16. Heat sufficient oil in a karahi and deep fry the kachoris on medium heat till light golden.
  17. Drain and place them on an absorbent paper.
  18. Serve hot!!!!

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