You are never going to throw out that bag of spinach ever again! Try these Palak Kachoris and you will become a fan of spinach. If you are not comfortable deep frying, make Parathas, yes they taste great either way! Believe me, these Spinach breads are insanely easy to make and so delicious to eat, nutritious too.
Flaky, crispy and beautifully green in color, these Palak Kachoris go great with tea. I have also packed them for lunch and for our spur-of-the-moment picnics. They go very well with achar or a simple alu sabji. These kachoris are to die for! They are so rich in flavor and absolutely mouthwatering.
My parents recently moved to Gurugram (Haryana). They had been planning for some time to sell our ancestral home and move to someplace closer to my sister. Our house in Allahabad was just too big and old for them to manage. I think it’s just wonderful that they downsized and are now living closer to my sister. They can visit her whenever they want and it makes me very happy and gives me peace of mind also.
Ingredients:
- All Purpose Flour - 1 cup
- Whole Wheat Flour - 1 cup
- Spinach - washed, 2 cups, stems removed
- Salt - about ½ teaspoon
- Hing (Asafoetida) - ¼ teaspoon
- Ajwain (Carom Seeds) - ¼ teaspoon
- Grapeseed Oil – 2-3 cups
- Water – about ½ cup (add more if required), lukewarm
Directions:
- Heat a big pan or wok over medium-high heat, add a tablespoon of Oil.
- When the oil heats up, temper with the Hing and Ajwain. When the seeds crackle, add the Spinach in handfuls.
- Wait for the spinach to wilt then add the Salt.
- Mix and turn off the heat. Let it cool down.
- To knead the dough: Take a bowl and Add the Whole Wheat Flour and All Purpose Flour in it.
- Mix then add the Spinach with any water it may have.
- Start kneading. Mix everything together until the dough begins to come together adding a tablespoon of water (if required) at a time.
- If the dough looks dry, add a little water and keep kneading. If it looks sticky, add a little flour and keep kneading till it turns smooth.
- Let the dough rest for 15 minutes.
- Once the dough has rested, re-knead the dough for a few seconds. Then divide the dough into 2 equal parts. Roll each part into a log. Divide both the logs into 14 equal pieces.
- Now take a piece of dough and roll it in a ball with both your palms. Press the ball between your palms lightly to flatten it a little like a disc. Do the same with all the dough balls.
- Oil the rolling pin and surface well. Roll the kachoris with a gentle hand, applying even pressure. You may want to roll a few extra kachoris before starting the first batch. Make sure you are not putting the rolled out kachoris on top of each other. Keep them on a cookie sheet or a big platter in a single layer.
- Heat oil in a deep frying pan or wok over medium- medium high heat.
- Test the temperature of the oil by dropping a small ball of dough into the oil.
- Add one Kachori at a time and fry by gently pressing it down with the frying spoon at different places.
- Turn over when puffed up (or after a couple of seconds) and fry the Kachori till golden.
- Transfer the fried Kachori on a paper towel or napkin to absorb the excess oil.
- Serve the Kachori hot with Alu Dam or eat it with a cup of hot tea.
Recommended reading:
Some more deep fried Indian breads:
Some delicious dishes to pair these Kachoris with:
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