Name: Palak kachori recipe by Shoba Bharathraj at BetterButter
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 5
Ingredients: For Dough:; Palak - a handful, washed and finely chopped; Wheat flour - 3 cups; Sooji rava - 1 tbsp; Baking soda - 1 tsp; Salt to taste; Water to knead the dough; For filling :; Urad Dal - 1 cup; Red chilli powder - 1 tbsp; Salt to taste; Asafoetida - A Pinch; Jeera - 1 tsp; For seasoning :; Mustard - 1 tsp; Curry leaves - a few; Oil for frying

ABOUT Palak kachori RECIPE

I tried with palak for the kachori which I had tasted in a Mangalorean restaurant. It turned out to be soft outside and crunchy inside.

Ingredients Serving: 5

For Dough:
Palak - a handful, washed and finely chopped
Wheat flour - 3 cups
Sooji rava - 1 tbsp
Baking soda - 1 tsp
Salt to taste
Water to knead the dough
For filling :
Urad Dal - 1 cup
Red chilli powder - 1 tbsp
Salt to taste
Asafoetida - A Pinch
Jeera - 1 tsp
For seasoning :
Mustard - 1 tsp
Curry leaves - a few
Oil for frying

Instructions

Soak urad dal for 3 hours. Drain the water and grind it coarsely with red chilli powder and salt.
Transfer to a bowl and add jeera, mustard and curry leaves seasoning. Mix well, make equal sized balls and keep aside.
Grind palak into a smooth paste without adding water. Add it to dough.
Take the ingredients listed under dough section and knead into a dough. Make equal sized balls slightly bigger than the stuffing balls.
Take a dough ball. Roll it into poori size. Keep the stuffing ball and fold it and roll again into pooris. Repeat the same procedure for the other pooris too.
Take a kadai and add oil. Deep fry the kachoris on both sides and serve hot with chutney or tomato ketchup.

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