Stuffed Spinach kachori with Flaky-crusty, crispy covering can be served in breakfast. Serve with chutney and sauce or have it as it is with tea. Infact these delectable kachoris can be packed in lunch for kids or pack them for picnic or small tours.
Ingredients for Crispy Spinach Kachori
Refined flour - 2 cup (250 grams)
Spinach puree - 1/3 cup (200 grams spinach leaves)
Oil - 1/4 cup (60 grams)
Green peas - 1 cup
Green coriander - 2-3 tbsp (finely chopped)
Cumin seeds - 1/2 tsp
Asafoetida - 1/2 pinch
Ginger paste - 1/2 tsp
Green chilly - 2 (finely chopped)
Red chilly powder - 1/4 tsp
Dry mango powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/4 tsp
Fennel; powder - 1 tsp
Salt - 1 tsp (to taste)
Oil - for frying
How to make Palak Kachori
Take refined flour in a big bowl and add 1/4 cup oil and 1/2 tsp salt to it. Then mix spinach puree and mix everything really well. Add little amount of water and knead a soft and stiff dough. Don't knead the dough too much, just bind it little. Dough is now ready. Cover and keep the dough aside for 15 to 20 minutes to rest.
Meanwhile prepare the stuffing for kachori.
Place the peas in a mixture jar and process to grind them coarsely. Heat 2 tbsp oil in a wok. When the oil is sufficiently hot, add cumin seeds. After sauting the cumin seeds, add asafoetida, coriander powder, green chilly and ginger paste and saute for a while. When the masala is roasted, add coarsely ground peas, salt, fennel powder, mango powder, garam masala, red chilly powder and coriander powder to it and mix everything really well. Let the peas simmer for 4 to 5 minutes.
There is no moisture in the masala now, so the stuffing for kachori is now done and ready. Tak out the stuffing in a bowl and let it cool down.
Dough is ready well. Lubricate the dough a little and then pinch small dough balls from it. Heat enough oil in a wok to deep fry the kachoris.
Take one dough ball and flatten it with your finger into a shallow shape, like a bowl. Place 1 tsp stuffing over this and lift the dough from all sides to close it well. Press the kachori with your hands to flatten (you can also use rolling pin to roll out the kachoris) and place them on a plate. Likewise prepare all the kachoris.
Keep the oil medium hot for deep frying the kachoris and gently slide the stuffed kachoris into it. Slide as many kachoris as possible in the wok and fry them on medium flame. When the kachoris start floating in the surface, flip the side and continue frying until they get greenish-brown in color. Drain out the fried kachoris on a plate and likewise fry the remaining ones.
Piping hot and mouth drooling hariyali kachori is ready. Serve these devouring kachoris with green coriander chutney, tomato sauce or any other chutney and relish eating.
Knead soft dough for making the kachoris.
While stuffing the kachoris make sure you close the stuffing really well else they will splatter.
Keep the flame medium-low while frying the kachoris to get crusty and crispy kachoris.
Use a non stick wok for making the stuffing to prevent it from sticking to the base.
Roast the stuffing really well until its moisture dries completely. If there is any kind of moisture in the stuffing then the kachoris will get soft later.