Palak and Peas Kachori Recipe
Indulge in the vibrant flavors of North India with our Palak and Peas Kachori – a savory snack filled with the goodness of green peas and aromatic spices, wrapped in a soft spinach-flavored dough. These kachoris, with their crisp outer layer and flavorful stuffing, are perfect for tea-time or as a delightful addition to any party spread. Serve them with fresh Dhaniya Pudina Chutney and sweet-spicy Date Tamarind Chutney for a complete snack experience.
Ingredients
| Ingredient | Quantity | Notes/Description |
|---|---|---|
| Whole Wheat Flour | 1½ cups | Or use all-purpose flour if preferred |
| Sooji (Semolina/Rava) | 1 tablespoon | Adds a slight crunch to the dough |
| Spinach Leaves (Palak) | ¼ cup | Pureed, to add color and nutrients |
| Ajwain (Carom Seeds) | ¼ teaspoon | Enhances the flavor |
| Sunflower Oil or Ghee | As required | For mixing into the dough |
| Salt | To taste | |
| Chilled Water | As needed | For kneading a tight dough |
| Green Peas (Matar) | 1 cup | Fresh or frozen, as available |
| Asafoetida (Hing) | A pinch | Optional, adds depth of flavor |
| Red Chilli Powder | ½ teaspoon | Adjust according to taste |
| Amchur (Dry Mango Powder) | ½ teaspoon | Adds tanginess |
| Fennel Seeds (Saunf) | ½ teaspoon, crushed | Adds a subtle, aromatic sweetness |
| Garam Masala Powder | ¼ teaspoon | For a warm, spicy flavor |
| Additional Salt | To taste | For the stuffing |
| Sunflower Oil | For deep frying |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 85 kcal |
| Carbohydrates | 10g |
| Protein | 2g |
| Fats | 4g |
| Fiber | 1g |
| Sodium | 140mg |
| Iron | 1mg |
(Note: Nutritional information is approximate and may vary based on ingredients and serving size.)
Preparation and Cooking Time
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 30 minutes | 45 minutes | 15 pieces |
Instructions
Step 1: Preparing the Dough
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Combine Ingredients: In a mixing bowl, add the whole wheat flour, sooji, spinach puree, ajwain, and a pinch of salt. Pour in a small amount of sunflower oil (or ghee if preferred) and mix with your fingertips until the mixture resembles breadcrumbs.
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Knead the Dough: Gradually add chilled water, a little at a time, to form a tight dough. This helps ensure the kachoris have a crispy outer layer when fried. The dough should be firm rather than soft.
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Rest the Dough: Cover the dough with a damp cloth and set aside to rest for 15-20 minutes. This resting period helps to enhance the texture.
Step 2: Making the Peas Filling
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Prepare the Peas: Coarsely grind the green peas in a food processor. You’re looking for a slightly chunky texture rather than a smooth paste.
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Cook the Filling: Heat a tablespoon of oil in a pan over medium heat. Once hot, add a pinch of asafoetida, followed by the ground peas. Sauté the mixture for 2-3 minutes, allowing any excess moisture to evaporate. This step ensures the kachoris won’t turn soggy.
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Add Seasonings: To the dry pea mixture, add salt, red chili powder, crushed fennel seeds, amchur powder, and garam masala. Stir well to ensure the spices are thoroughly mixed in. Your filling is now ready.
Step 3: Assembling the Kachoris
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Portion the Dough: Divide the rested dough into small, lemon-sized balls.
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Shape the Kachoris: Lightly dust each ball with flour and roll it out gently into a thick circular puri, keeping it thicker than a usual puri to hold the stuffing.
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Add the Filling: Place 1-2 teaspoons of the prepared pea filling in the center of each puri. Bring the edges together, sealing them tightly to prevent the filling from spilling out during frying.
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Flatten the Kachori: Gently press the filled ball with your palm or roll lightly to flatten it slightly. Avoid making it too thin.
Step 4: Frying the Kachoris
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Heat Oil: In a deep frying pan, heat sunflower oil over medium heat. Ensure the oil is hot but not smoking. A moderate heat will help the kachoris cook evenly and achieve a golden brown color.
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Deep Fry: Carefully slide the kachoris into the hot oil. Fry on low to medium heat, allowing the kachoris to cook slowly until they are golden and crisp on both sides.
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Drain Excess Oil: Remove the fried kachoris from the oil and place them on a paper towel-lined plate to absorb any excess oil.
Step 5: Serving
Serve the Palak and Peas Kachoris hot with Dhaniya Pudina Chutney and Date Tamarind Chutney. They’re perfect as a tea-time snack or as a starter for gatherings and potlucks.
