Spinach and Peas Kachori Recipe: A Flavorful Delight for Every Occasion
Kachori, a beloved Indian snack, boasts a crispy, flaky exterior and a tantalizing, spicy, and tangy filling. It is the kind of dish that you can’t resist, especially when paired with a hot cup of tea or coffee. Though traditionally made with a variety of fillings, today, we bring you the delicious combination of Spinach (Palak) and Green Peas (Matar), offering a delightful vegetarian treat. This recipe is not only packed with rich flavors but also provides the perfect balance of textures—crunchy on the outside and soft, flavorful on the inside.
Whether you are preparing for a festive gathering, a casual evening snack, or a potluck, these Palak and Peas Kachoris are sure to be a hit. The earthy spinach and sweet peas, spiced up with aromatic Indian masalas, create a filling that will leave everyone wanting more.
Ingredients
For the Dough
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1-1/2 cups |
| Sooji (Semolina/Rava) | 1 tablespoon |
| Spinach Leaves (Palak) | 1/4 cup (pureed) |
| Ajwain (Carom seeds) | 1/4 teaspoon |
| Oil (or Ghee) | As required |
| Salt | To taste |
| Chilled Water | As needed to knead the dough |
For the Stuffing
| Ingredient | Quantity |
|---|---|
| Green Peas (Matar) | 1 cup |
| Asafoetida (Hing) | A pinch |
| Red Chilli Powder | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Fennel Seeds (Saunf) | 1/2 teaspoon (crushed) |
| Garam Masala Powder | 1/4 teaspoon |
| Salt | To taste |
| Oil | For deep frying |
Nutritional Information (Per Serving – Approximate)
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 220 kcal |
| Protein | 5 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 4 g |
| Fat | 8 g |
| Saturated Fat | 1.5 g |
| Sodium | 350 mg |
| Calcium | 40 mg |
| Iron | 2 mg |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serving Size: 10-12 Kachoris
Difficulty Level: Moderate
Instructions
Step 1: Prepare the Dough
To begin making the Spinach and Peas Kachori, start with the dough preparation. In a mixing bowl, combine the whole wheat flour, sooji (semolina), spinach puree, ajwain (carom seeds), salt, and a tablespoon of oil. Use your fingers to mix everything together until you get a breadcrumb-like texture. The oil should be evenly distributed, creating a crumbly texture.
Now, gradually add chilled water, little by little, to knead the dough. The key here is to create a tight dough, so be cautious and avoid making it too soft. If the dough is too soft, the outer crust of the kachori will not come out crispy. Once the dough comes together, cover it with a damp cloth and let it rest for 15 to 20 minutes.
Step 2: Prepare the Stuffing
While the dough is resting, it’s time to make the flavorful stuffing. Start by grinding the green peas in a blender or food processor to a coarse paste. It’s important not to make it too fine, as the texture should be slightly chunky.
Heat a little oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add a pinch of asafoetida (hing) and sauté it for a few seconds until it releases its aroma. Then, add the coarse green peas paste to the pan. Sauté the peas mixture for 2 to 3 minutes, ensuring the moisture in the peas evaporates, and the mixture becomes dry. This step is crucial as it helps prevent the kachoris from becoming soggy.
Once the peas mixture is dry, add the salt, red chili powder, crushed fennel seeds, amchur powder, and garam masala powder. Stir well to combine the spices and let the stuffing cool down to room temperature. Once cooled, your stuffing is ready.
Step 3: Shape the Kachoris
Divide the prepared dough into small lemon-sized balls. Roll each ball gently into a thick, circular puri (flatbread). Be sure not to roll it too thin, as you want the outer shell to remain crisp.
Place about 1-2 teaspoons of the peas and spinach stuffing in the center of each puri. Carefully bring the edges of the puri together, sealing the stuffing inside. Pinch and seal the edges tightly to ensure the filling doesn’t escape during frying.
Next, gently flatten the stuffed dough ball by pressing it lightly with your palms or rolling it slightly with a rolling pin. This step ensures that the kachoris fry evenly.
Step 4: Fry the Kachoris
Heat oil in a deep frying pan over medium flame. Once the oil is hot (but not smoking), gently slide the stuffed kachoris into the oil. Fry the kachoris on low to medium heat, turning them occasionally, until they are golden brown and crisp on both sides. It’s important to fry on a low flame to ensure the dough cooks thoroughly without burning the exterior.
Once the kachoris are golden and crispy, remove them from the oil and place them on a plate lined with tissue paper to absorb any excess oil.
Step 5: Serve
Serve the Spinach and Peas Kachoris hot with a side of Dhaniya Pudina Chutney (Coriander Mint Chutney) and Date Tamarind Chutney. These kachoris are perfect as tea-time snacks, evening snacks, or even as a starter at parties and festive gatherings. Their delightful crunch, combined with the savory, tangy stuffing, is bound to impress your guests.
Tips for Perfect Kachoris
-
Knead the Dough Firmly: The texture of the dough is key to getting crispy kachoris. Ensure that the dough is neither too soft nor too hard. If the dough is too soft, it will result in a chewy texture rather than a crisp one.
-
Fry on Low Heat: Frying kachoris on low heat allows the dough to cook evenly without burning the outer layer. If the oil is too hot, the kachoris will brown too quickly, leaving the dough uncooked on the inside.
-
Coarse Stuffing: Grinding the peas to a coarse consistency helps create a better texture for the stuffing. This prevents the mixture from becoming too watery and ensures that the kachoris don’t lose their crunch.
-
Rest the Dough: Letting the dough rest for at least 15 to 20 minutes helps it relax and makes rolling easier.
Variations and Add-Ons
-
Add Paneer: For a richer stuffing, you can mix crumbled paneer (Indian cottage cheese) with the peas and spinach filling.
-
Spicy Version: If you like your kachoris extra spicy, add a few finely chopped green chilies to the filling mixture.
-
Baking Option: If you prefer a healthier version, you can bake the kachoris at 350°F (175°C) for 20-25 minutes or until golden brown instead of frying them.
Conclusion
These Spinach and Peas Kachoris are a flavorful, crispy, and satisfying snack that will surely be a hit at any gathering. The combination of spinach and peas, spiced with traditional Indian spices, offers a unique twist on the classic kachori. Whether served at a festive occasion, as an evening snack, or even for a potluck, these kachoris will not disappoint. Their delightful taste and texture will leave everyone craving more. Enjoy making and sharing this delicious treat with friends and family!
