Snack foods are a significant aspect of Indian cuisine. When it comes to street food, India is one nation that is known worldwide for its scrumptious, cheap and tasty food. This crunchy treat is prepared by stuffing potato mixture between spinach puri and bread roundel and then deep frying them in nice hot oil. Few vegetables are also added to the stuffing to make it healthier. You can add paneer also to make it more tasty. Serve them with your favourite chutney or use them for making kachori chaat, this is definitely going to keep everyone longing for more.
Prepartion Time: 30 minutes
Cooking Time: 1 hour
Servings: 10 Kachoris
Ingredients
- For the dough
- Wheat Flour 1 cup
- Maida 1 cup
- Spinach Puree 1 cup (Boil a bunch of spinach for five minutes, transfer in colander, wash them under cold running water and blend to get a smooth puree; you can add one green chilli while blending to make it little more spicy)
- Oil 1 tbsp
- Salt 1/2 tsp
- Ajwain / carom seeds 1/2 tsp
- For the filling
- Potato 4, boiled and mashed
- Onion 1, finely chopped
- Oil 2 tbsp
- Mustard 1/2 tsp
- Jeera 1/2 tsp
- Ginger Paste 1/2 tsp
- Carrot 1/2, peeled and grated
- Green Peas 1/4 cup
- Paneer, grated 1/4 cup (optional)
- French beans, chopped 1/4 cup
- Turmeric 1/4 tsp
- Red Chilli Powder 1/2 tsp
- Green Chillies, chopped 1 or 2
- Garam Masala Powder 1/2 tsp
- Amchoor Powder 1/2 tsp
- Roasted Jeera Powder 1 tsp
- Coriander Leaves, chopped 2 tbsp
- Other Ingredients
- Bread 10 Slices, cut into roundels (with cookie cutter or with any sharp metal lid)
- Oil to fry
Directions
- Knead together all the ingredients required to make the dough. Cover it with a damp cloth and and keep it aside for half an hour.
- Heat oil in a pan, add mustard and jeera. Let them splutter. Add onions, ginger paste and green chillies. Once the raw smell goes off, add turmeric, red chilli powder and garam masala. Saute for a minute and add carrots, french beans and green peas. Cook till they are soft but still crunchy.
- Now add potato, salt and amchoor powder. Mix well and saute for 3 – 4 minutes.
- Sprinkle roasted jeera powder and coriander leaves. Switch off the flame and cover it with a lid so that it absorbs all the aromas of spices and herbs. Allow it to cool before using it for making kachoris.
- Take one roundel of bread and spread the stuffing evenly on it.
- Divide the dough into ten equal parts. Roll them into puris. Puris should not be very thin and size should be bigger than the bread roundels. Keep the bread on spinach puri with stuffing side facing down.
- Seal them properly like how we do for gujiya. Repeat the same with other puris and breads also.
- Heat oil in a kadhai and deep fry in low medium oil. Oil should be hot enough or else bread may absorb lot of oil and it will be heavier on your stomach.
- Serve hot.
