Palak Aur Matar Ki Kachori
Palak Aur Matar Ki Kachori
Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Veg
Palak dough stuffed with green pea mixture, shaped into kachoris and deep fried.
Cooking Time: 15-20 minutesServings: 4 Preparation Time: 15-20 minutes Category: Veg
Ingredients
| • | Spinach puree | 3 tablespoons |
| • | Green peas | 1 cup |
| • | Refined flour (maida) | 1 1/2 cups |
| • | Ghee | 1 1/2 tablespoons |
| • | Carom seeds (ajwain) | 1/4 teaspoon |
| • | Salt | to taste |
| • | Oil | 2 tablespons + for deep-frying |
| • | Asafoetida | a pinch |
| • | Ginger,finely chopped | 2 inch piece |
| • | Green chillies,finely chopped | 2 |
| • | Fennel seeds (saunf) | 1 teaspoon |
| • | Fresh mint leaves,finely chopped | 2 tablespoons |
Method
Knead maida, ghee, ajwain, palak purée and salt with sufficient water into a dough.
Heat 2 tbsps oil in a non stick pan, add asafoetida, ginger, green chillies and fennel seeds and sauté.Add peas, salt and mint leaves. Mix well, cool and grind to a coarse mixture. Transfer into a bowl.
Divide the dough into equal portions and roll them into balls. Shape each ball into a katori, stuff with a portion of the peas mixture, seal the edges and press lightly to make kachoris.
Heat sufficient oil in a kadai. Gently slide the kachoris, a few at a time, into the hot oil and deep fry on low heat till half done. Drain on absorbent paper.
Reheat the oil and fry the kachoris till golden and crisp. Drain on absorbent paper. Transfer into a serving plate and serve hot.
Knead maida, ghee, ajwain, palak purée and salt with sufficient water into a dough.
Heat 2 tbsps oil in a non stick pan, add asafoetida, ginger, green chillies and fennel seeds and sauté.Add peas, salt and mint leaves. Mix well, cool and grind to a coarse mixture. Transfer into a bowl.
Divide the dough into equal portions and roll them into balls. Shape each ball into a katori, stuff with a portion of the peas mixture, seal the edges and press lightly to make kachoris.
Heat sufficient oil in a kadai. Gently slide the kachoris, a few at a time, into the hot oil and deep fry on low heat till half done. Drain on absorbent paper.
Reheat the oil and fry the kachoris till golden and crisp. Drain on absorbent paper. Transfer into a serving plate and serve hot.
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