Palak Peas Kachori
Spicy tangy kachori stuffed with the goodness of peas and spinach ..
To make Dough
Make Dough
  1. Roughly chop spinach and make a puree of it by blending in a mixer .
  2. Take maida / wheat flour , sooji, spinach puree, salt, ajwain and ghee in a bowl. Mix nicely with the tips of your fingers. It will become like breadcrumb.
  3. Add ice cold water and make a tight dough. (This is an important point to keep in mind. If the dough is soft, the texture of the outer skin will not come good).
  4. Cover with damp cloth and keep the dough aside for 15 to 20 minutes.
Peas Stuffing
  1. Crush green peas in a mixer. Don’t make a paste just coarse texture.
  2. Take a wok/kadhai. Add a teaspoon of oil, hing. Later add coarse green peas paste. Saute it for 2 to 3 minutes such that moisture dries out. This step is important else kachori will become soft.
  3. To the dry peas mix add salt, chilli powder, crushed saunf, amchoor powder and garam masala. Mix well such that everything combines well.
  4. Stuffing for palak kachori is ready.
Time to make Kachori
  1. Divide the kachori dough to small lemon size balls.
  2. ust and roll out each ball lightly into thick circular puri. Don’t make it thin
  3. Put 1-2 teaspoons stuffing mixture in the center of puri, bring its ends together and seal its edges nicely. Slightly press with hand or roll lightly to flatten the stuffed balls .
  4. Heat oil over medium flame to deep fry kachori. When the oil is just hot, slide the kachoris in the pan.
  5. Cook on low heat till lightly browned from both the sides. Remove on a tissue paper and let cool.
  6. Crispy and spicy Palak Kachori is ready. Serve hot. Serve Palak And Peas Kachori along with Mint Chutney and Date Tamarind Chutney .
Recipe Notes
  • Ice cold water is used for dough to knead as it makes the kachori crisp and flaky. You can use warm water too but ice cold water gives more better results.
  • The dough should be made really tough else they will not become crispy and also will drink oil.
  • The oil should not be too hot while dropping kachoris in it.It will not be crisp if the oil is too hot.It should be such that when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot.
  • To make outer shell crisp and cook evenly, deep fry it over low flame.Deep frying it over medium or high flame will make small bubbles on its outer surface leaving inner surface uncooked.
  • Instead of deep frying , you can bake them too .Grease them a bit, place on parchment sheet and bake in preheated oven for 15-20 mins at 180 c. Flip and bake for 3-5 min .

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