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News India Live, Digital Desk: Winter Special Recipe: It is winter season and there is no smell of hot kachoris in the house, how can this happen? But mothers often have only one tension “How to feed green vegetables to children?” Children (and sometimes adults too) are shocked to hear the name of spinach or fenugreek.
If you too are bored with daily parathas and roti-sabzi, then today we have brought a super-tasty and healthy solution for you. Spinach and Onion Kachori (Palak Pyaz Kachori). It is so crispy from outside and so spicy from inside that no one will be able to catch that spinach is hidden in it. Be it evening tea or children’s school tiffin (Kids Tiffin Idea), this recipe fits everywhere.
Come, let us know the easy way to make it in a completely desi style.
Just need simple household items
You don’t need to run to the market for this. Just take out these things kept in the kitchen:
- Fresh spinach (finely chopped or pureed)
- 2-3 medium sized onions (finely chopped)
- Wheat flour (for a healthy option) or all-purpose flour
- Gram flour (2 teaspoons for binding and taste)
- Ginger-Green Chilli Paste
- Spices: Celery (essential), red chilli, fennel (spicy flavour), coriander powder, dry mango powder and salt.
- Oil for frying.
Method of making (Step-by-Step Method)
Step 1: Dough Making
First of all, wash the spinach, boil it in hot water for 2 minutes and grind it to make a paste. Now take flour in a bowl. Add celery, some salt and 2 spoons of oil (for frying) in it. Now add spinach puree and knead a slightly stiff dough. Let it rest for 15 minutes.
Step 2: Spicy Stuffing (The Secret Masala)
Heat some oil in a pan. Add tempering of cumin, fennel and asafoetida to it. Now add finely chopped onion and fry until golden. Add gram flour in it and fry for 2 more minutes so that the rawness goes away. Now add all the dry spices. Finally add green coriander and dry mango powder and take off the mix. By adding gram flour, the onion water dries up and the kachori does not burst.
Step 3: Stuff and Fry
Make small balls of dough, shape them like a bowl and fill one spoon of onion masala in the middle. Close it tightly and roll it lightly with hands or a rolling pin.
Note: Heat the oil on medium flame. Add kachori and reduce the flame to low. Only by frying on low flame will the Kachori become ‘crispy like halwai’.
method of serving
When the kachoris become puffy and golden, take them out. Serve it with green coriander chutney, potato curry or hot ginger tea.
Believe me, once you make this Kachori, there will be more demand for Spinach Kachori in your house than for Spinach Vegetable!