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.
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