Ingredients

Method

1. 1

   In a mixing bowl, prepare a firm dough using whole wheat flour, ghee, salt, and water.

2. 2

   To prepare the filling, add chopped onions, ginger, green chilies, and coriander leaves to a food processor or chopper.

3. 3

   Process the ingredients until they are finely chopped. Transfer the mixture to a large mixing bowl.

4. 4

   Add the paneer and salt to the chopped mixture. Mash and mix everything well with your hands to combine.

5. 5

   Take a ball of the prepared dough, flatten it, and roll it out into a thin, large circle using a rolling pin.

6. 6

   Brush a layer of ghee evenly over the rolled-out dough.

7. 7

   Sprinkle a light dusting of flour over the ghee.

8. 8

   Fold the dough over itself in layers, applying ghee and sprinkling flour on each new layer, until you have a long, folded strip.

9. 9

   Tightly roll the layered strip into a spiral log.

10. 10

    Using a knife, cut the log in half to create two pinwheel-shaped dough portions. You will see the layers inside.

11. 11

    Take one portion, place it cut-side down, and gently flatten and roll it into a small, thick disc.

12. 12

    Cup the disc in your hand and place a spoonful of the paneer filling in the center.

13. 13

    Gather the edges of the dough and seal them together at the top, enclosing the filling completely to form a ball.

14. 14

    Heat an appe pan (aebleskiver pan) and add a little oil or ghee to each cavity. Place the stuffed kachori balls into the cavities.

15. 15

    Cook the kachoris on low to medium heat, turning them occasionally, until they are golden brown, crispy, and cooked through on all sides. Brush with more ghee during cooking for extra crispiness.

16. 16

    Serve the hot and flaky paneer kachoris with ketchup or your favorite chutney.