Sweetcorn and cottage cheese (paneer) katchori’s are lightly flavoured with peppers and fresh herbs. This savoury snack is deep fried till golden brown.


For the filling

  • 1 kg frozen sweetcorn, rinsed and drained from excess water
  • 1/2 green pepper, diced
  • 1/2 red pepper, diced
  • Oil
  • 3ml cumin seeds
  • 2ml mustard seeds
  • 2 sprigs thyme
  • 2 green chillies,chopped (optional)
  • 1/2 cup chopped mint leaves
  • 1/2 cup fresh coriander, finely chopped
  • Salt to taste
  • 250g paneer, sliced into bite sized pieces (refer to paneer recipe)

 Ingredients for the dough

5 cups whitecake  flour

1 cup brown flour

200g margarine

50g butter

Warm water


For the filling

  1. In a non stick pan add in the oil. The oil should cover the base of the pan.
  2. Heat the oil on a medium heat setting.
  3. Stir in the green chillies, cumin and coriander seeds.
  4. Allow the mixture to simmer for 3-5 seconds.
  5. Stir in the peppers, sweetcorn and salt.
  6. Simmer the mixture until the sweetcorn has cooked through.
  7. Add in the mint, coriander and thyme.
  8. Remove the sweetcorn mixture from the stove top and stir in the paneer.

 For the dough

  1. In a medium sized bowl, add in the white and brown flour.
  2. Stir in the margarine and butter.
  3. Mix until the mixture resembles breadcrumbs.
  4. Add a sufficient amount of water to form a smooth dough.
  5. Divide the dough into many golf sized balls.
  6. On a flat, floured surface roll each ball into flat disc.
  7. Fold each disc into a semi circular shape.
  8. Fill each semi circular shape with the sweetcorn filling.
  9. Mix 1 cup of flour with water to form a sticky paste.
  10. Seal  the ends of the pastry with the sticky paste and twist the ends or use a fork to press the edges down firmly.
  11. Deep fry the sweetcorn and paneer katchories in oil till golden brown.
  12. Remove the Katchories from the oil and place them on a paper towel to drain excess oil.
  13. Serve the Katchories hot with a dipping sauce.