Palak Kachori Recipe – Crispy Spinach Kachori
Palak kachori are really flaky and crusty to eat. The covering of these spiced and flaky empanadas are prepared with refined flour and spinach puree and stuffed with a spiced peas filing. It is so easy to prepare that you can make this at a moments notice.
This mouth drooling kachori recipe with palak-refined flour covering and spicy-zingy peas stuffing will make everyone drool for sure. These crusty kachoris make a great and nice warm breakfast or a mid brunch or evening snack. Serve them with any Indian dip or chutney and a steaming cup of tea or coffee. So, here is a detailed recipe for making these super scrumptious and devouring Crispy palak kachoris with step-by-step pictures. Enjoy!
Directions
Getting ready:
1. Sieve refined flour in a bowl to knead dough for making the kachoris.
2. Remove the stalks from the spinach and rinse them finely.Then take the leaves in a mixing jar and process to make a puree.
3. Peel green peas and place them in a mixing jar to make a coarse paste of it.
Making:
4. In a big mixing bowl, take refined flour and add oil, salt and spinach puree to it. Mix everything really well.
5. Add 2 tbsp of water into it and knead dough same as required for making chapatti. Don’t knead the dough too much just bind everything well. Dough is now ready.
6. Cover and keep the dough aside for 15-20 minutes to set.Then use it later for making the kachoris.
7. Meanwhile prepare the stuffing. For this, heat a pan with 2 tbsp of oil and splutter cumin seeds first. Keep the flame low to prevent the spices from browning.
8. Further add asafoetida, coriander powder, finely chopped green chillies and ginger paste. Saute the spices for a while.
9. Now add coarsely grounded green peas along with salt, fennel powder, dry mango powder, garam masala and red chilly powder.
10. Saute and mix everything together. Roast the stuffing for a while and keep stirring.
11. Add chopped green coriander and mix it well with the stuffing. Saute the mixture for around 5-6 minutes until its moisture evaporates completely and the stuffing becomes completely dry.
12. Stuffing is now ready. Transfer it to a bowl.
13. Pinch some dough and shape it into a bowl to fill the stuffing.
14. Top it up with 1 tsp of stuffing.
15. Bring the edges together and fold the kachori to pack the stuffing nicely into the dough.
16. Flatten the dough between your palms and shape it into a kachori. You can even use rolling pin to flatten it.
17. Place the prepared kachori into a plate. Similarly, prepare the rest of the kachoris until the dough is utilized completely.
18. Drop small dough into the oil to check whether it is aptly hot or not. Oil should be slightly less hot than medium hot.
19. Slide the kachoris one-by-one into the hot oil.
20. When the kachoris are cooked from beneath, it will start floating on the surface then flip the side. Fry the kachoris until they become greenish-brown in colour.
21. Kachoris are fried now. Lift the kachoris using the slotted ladle and hold it against the wok to drain excess oil.
22. Take the kachoris out on kitchen paper towel to remove excess oil. Similarly, fry all the kachoris. Crusty kachoris are now ready to serve.
Serving:
23. Serve this crusty, delicious and mouth-watering haryali kachoris with a side assortment of green chutney, tomato sauce or any chutney as desired and relish eating.
Suggestions
- While kneading the dough, don’t knead it too much so that it becomes smooth. Just bind everything together and prepare soft dough.
- Roast the stuffing until it becomes completely dry. Make sure no moisture is left in it.
- Fill the kachori with stuffing. Close it nicely so that the stuffing doesn’t gets spills out.
- While frying the kachoris make sure that the oil is slightly less hot than medium hot.
- Flip the kachoris when it starts floating on the oil and increase the flame and fry till it becomes greenish-brown in colour.
- Refined flour - 2 cup (250 grams)
- Spinach puree - ⅓ cup (200 grams spinach leaves)
- Oil - ¼ cup (60 grams)
- Green peas - 1 cup
- Green coriander - 2-3 tbsp (finely chopped)
- Cumin seeds - ½ tsp
- Asafoetida - ½ pinch
- Ginger paste - ½ tsp
- Green chilly - 2 (finely chopped)
- Red chilly powder - ¼ tsp
- Dry mango powder - ½ tsp
- Coriander powder - 1 tsp
- Garam masala - ¼ tsp
- Fennel; powder - 1 tsp
- Salt - 1 tsp (to taste)
- Oil - for frying
- Sieve refined flour in a bowl to knead dough for making the kachoris.
- Remove the stalks from the spinach and rinse them finely.Then take the leaves in a mixing jar and process to make a puree.
- Peel green peas and place them in a mixing jar to make a coarse paste of it.
- In a big mixing bowl, take refined flour and add oil, salt and spinach puree to it. Mix everything really well.
- Add 2 tbsp of water into it and knead dough same as required for making chapatti. Don't knead the dough too much just bind everything well. Dough is now ready.
- Cover and keep the dough aside for 15-20 minutes to set.Then use it later for making the kachoris.
- Meanwhile prepare the stuffing. For this, heat a pan with 2 tbsp of oil and splutter cumin seeds first. Keep the flame low to prevent the spices from browning.
- Further add asafoetida, coriander powder, finely chopped green chillies and ginger paste. Saute the spices for a while.
- Now add coarsely grounded green peas along with salt, fennel powder, dry mango powder, garam masala and red chilly powder.
- Saute and mix everything together. Roast the stuffing for a while and keep stirring.
- Add chopped green coriander and mix it well with the stuffing. Saute the mixture until the moisture evaporates completely and the stuffing becomes completely dry.
- Stuffing is now ready. Transfer it to a bowl.
- Pinch some dough and shape it into a bowl to fill the stuffing.
- Top it up with 1 tsp of stuffing.
- Bring the edges together and fold the kachori to pack the stuffing nicely into the dough.
- Flatten the dough between your palms and shape it into a kachori.
- Place the prepared kachori into a plate. Similarly, prepare the rest of the kachoris until the dough is utilized completely.
- Drop small dough into the oil to check whether it is aptly hot or not.
- Slide the kachoris one-by-one into the hot oil.
- When the kachoris are cooked from beneath, flip the side. Fry the kachoris until they become greenish-brown in colour.
- Kachoris are fried now. Lift the kachoris using the slotted ladle and hold it against the wok to drain excess oil.
- Take the kachoris out on kitchen paper towel to remove excess oil.
- Serve this crusty, delicious and mouth-watering crispy palak kachori with a side assortment of green chutney, tomato sauce or any chutney and relish eating.
20 Comments
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
ram
June 25, 2016 at 11:00 am
Hello nisha mam! Thanks for sharing differents types of kachoris with us. Can I add more spices in the green pea stuffing to make the palak kachoris spicier?
Nisha Madhulika
June 25, 2016 at 5:52 pm
Yes you can.
nilisha
June 24, 2016 at 4:32 pm
Nisha mam, how are you? I’m a subscriber of your channel and try to make the recipes at home. Can I add garlic into the green peas for making stuffing for palak kachoris?
Nisha Madhulika
June 24, 2016 at 4:57 pm
Yes you can add garlic.
revti
June 23, 2016 at 11:34 am
Nisha mam, I’m a huge fan of your cooking style. I tried your palak kachori recipe and my kachoris absorbed too much of oil. Please suggest me some tips so that it never happens again.
Nisha Madhulika
June 23, 2016 at 5:36 pm
Make sure that the oil is sufficiently hot before frying the kachoris.
iksha
June 22, 2016 at 3:31 pm
Hi, nisha mam! I enjoy having kachoris. I want to make palak kochoris today so can you tell me whether I can prepare palak kachoris without stuffing?
Nisha Madhulika
June 22, 2016 at 4:54 pm
It taste delicious with stuffing but if you want you can skip the stuffing.
kashmira
June 17, 2016 at 5:19 pm
Hello, mam! Can you please suggest me something else that I can use to make the stuffing for crispy palak kachori instead of peas, as I don’t like eating green peas?
Nisha Madhulika
June 20, 2016 at 4:44 pm
You can stuff it with anything you like.
suchitra
June 16, 2016 at 4:44 pm
Nisha ji, Today I made spinach kachoris at home for my friends. Everyone liked this new version of kachori but few of my spinach kachoris splattered in oil while frying. Can you tell me why?
Nisha Madhulika
June 20, 2016 at 4:45 pm
Cover the stuffing properly and fry them in sufficiently hot oil.
alka
June 15, 2016 at 12:12 pm
Mam, I’m a subscriber of your channel. I tried making spinach kachoris at home and followed your recipe but my kachoris turned soft after frying. Why did this happen? Please suggest me some tips.
Nisha Madhulika
June 20, 2016 at 4:46 pm
Don’t use too much of water for kneading the dough.
lovey
June 14, 2016 at 10:33 am
Grind the raw spinach to make the puree.
suman
June 13, 2016 at 5:18 pm
Ma’am please tell if we have to grind the spinach raw or need to blanch it?
sadhna
June 11, 2016 at 5:53 pm
Adding baking soda is not required as we have already added moen to the dough. Moen helps makes the kachoris crispy and crunchy.
rashmi
June 11, 2016 at 1:01 pm
Wanted to try this recipe but can you please let me know if we can add baking soda to these kachoris so that they get right puffiness and crust? Please reply soon.
payal
June 10, 2016 at 5:34 pm
Kachoris taste better if you prepare them with refined flour or you can use both the flour is equal quantities.
saloni
June 10, 2016 at 3:48 pm
Hi, Can we use wheat flour instead of refined flour for making these palak kachoris?