Palak And Peas Kachori Recipe
Palak And Peas Kachori Recipe are a delicious evening snack perfect to be served with tea. Palak is mixed in the outer dough mixture and it is filled with a mouthwatering peas stuffing. Make and serve these at your next house party.
Kachori is definitely one snack that we can die for. Crispy and flaky out side, spicy and tangy inside! Kachoris can be made with various fillings and today we are sharing the recipe of Palak And Peas Kachori. The stuffing for these palak kachoris is made of peas and spinach with a few masalas. Rich in flavour and mouthwatering taste makes this Palak Kachori a favorite snack with tea/coffee, at parties and for festivities.
Serve this mouth watering Palak And Peas Kachori along with Dhaniya Pudina Chutney and Date Tamarind Chutney for tea time snacks or as evening snacks. You can also serve these Kachoris with palak peas filling for your potluck or as an starter for your house parties.
If you like this recipe, you can also try other Kachori recipes such as
15 M
30 M
45 M
15 Servings
Ingredients
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For the dough
- 1-1/2 cup Whole Wheat Flour , (all purpose flour)
- 1 tablespoon Sooji (Semolina/ Rava)
- 1/4 cup Spinach Leaves (Palak) , puree
- 1/4 teaspoon Ajwain (Carom seeds)
- Sunflower Oil , as required (ghee)
- Salt , to taste
- Chilled water , required to knead For the stuffing
- 1 cup Green peas (Matar)
- Asafoetida (hing) , a pinch
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Amchur (Dry Mango Powder)
- 1/2 teaspoon Fennel seeds (Saunf) , crushed
- 1/4 teaspoon Garam masala powder
- Salt , to taste
- Sunflower Oil , required for deep frying
How to make Palak And Peas Kachori Recipe
To begin making the Palak And Peas Kachori recipe, we will first make the dough for the kachori. Take maida, sooji, spinach puree, salt, ajwain and oil in a mixing bowl. Mix it nicely with the tips of your fingers and form a breadcrumb like texture.
Add ice cold water little by little to form 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). Cover it with damp cloth and keep the dough aside for 15 to 20 minutes.
The next step is to prepare the filling for the kachoris. Add green peas in the grinder and gring it coarsly.
Heat some oil in a heavy bottomed pan. Once the oil is hot, add asafoetida. 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.
To the dry peas mix add salt, chilli powder, crushed saunf, amchoor powder and garam masala. Mix well such that everything combines well. Stuffing for palak kachori is ready.
The next step is to make the Kachori. Divide the kachori dough to small lemon size balls.
Dust and roll out each ball lightly into thick circular puri. Don't make it thin.
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 .
Heat oil over medium flame to deep fry kachori. When the oil is just hot, slide the kachoris in the pan. Cook on low heat till lightly browned from both the sides. Remove the kachori on a tissue paper to absorb the excess oil from the kachoris. Once it is done, serve it hot.
Serve this mouth watering Palak And Peas Kachori along with Dhaniya Pudina Chutney and Date Tamarind Chutney for tea time snacks or as evening snacks. You can also serve these Kachoris with palak peas filling for your potluck or as an starter for your house parties.
