Palak Kachori Recipe - Crispy and healthy spinach kachoris.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida)(मैदा), Spinach puree(पालक की प्यूरी )

Cuisine : Punjabi

Course : Breads

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Palak Kachori

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Palak Kachori checkout Paneer Aur Pudina Naan , Bread Rolls , Focaccia , Hot Cross Buns . You can also find more Breads recipes like Kootoo Ke Aate Ki Poorie, Moong Dal Puri, Masala Roti, Mixed Flour Methi Chappati. Or try out these recipes from Punjabi Cuisine like Chicken Saag Keema, Omelette Curry, Lasooni Chilli Tangdi, Aloo Gol Matol.

Palak Kachori Recipe - Crispy and healthy spinach kachoris.

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Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Refined flour (maida) 3/4 cup

  • Spinach puree 3 tablespoons

  • Carom seeds (ajwain) 1/2 teaspoon

  • Oil 3 teaspoon + to deep fry

  • Salt to taste

Method

Step 1

Mix refined flour, spinach puree, carom seeds, three teaspoons oil and salt in a bowl. Add two tablespoons water and knead into a stiff dough.

Step 2

Heat sufficient oil in a kadai. Divide the dough into eight equal portions and roll into thick puris.Deep fry, on medium heat, till crisp and golden brown. Drain on absorbent paper. Serve hot.

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