Palak Urad Dal Kachori

Who can resist steaming hot kachoris and aloo? This recipe for urad dal kachori with palak (black gram and spinach fried bread) is delicious and really simple to make.

It’s actually inspired by the very famous bedmi puri. Adding the spinach to the kachoris really increases the visual appeal and most importantly the nutrition quotient.
Video recipe:

PALAK AND URAD DAL KACHORI                               Makes 12

Ingredients:

Whole wheat flour/Atta – 1 ¼ cup

Urad dal/Black gram(skinned) – 4 tblsp

Spinach leaves – 2 cups

Coriander pdr – 1 tsp

Cumin pdr – ½ tsp

Fennel pdr – ½ tsp

Red Chili pdr – 1/4 tsp

Ginger pdr – ½ tsp

Nutmeg grated – a pinch

Hing/Asafoetida – a pinch

Salt – to taste

Oil  - 3 tblsp + for deep frying

Water – for kneading

Method:

1.    Wash and soak the urad dal / lentil for at least 3 hours. Grind it to a coarse paste.

2.    Wash and clean the spinach leaves. Blanch them in boiling water or run them in the microwave for 1 ½ to 2 mins. Refresh them with cold/chilled water. And chop them roughly.

3.    Take the flour in a large bowl, make a well in the centre and add 3 tblsp of vegetable oil. Mix well. Add in the spices and salt. Mix to combine.

4.    Add the dal/lentil paste and combine. Add in the spinach leaves and start kneading the dough.

5.    Knead to a stiff dough, with very little water as required. Oil the palm and knead for a minute or two.

6.    Apply some oil on the dough and let it rest for 15 – 20 mins before rolling out the kachoris.

7.    After resting the dough, knead it lightly. Make small balls from the dough. You should get 12 – 14.

8.    Use a little oil to roll out the kachoris, thinly. Roll out a few at a time and fry in batches.

9.    Heat some oil for deep frying. Fry the kachoris on medium heat till they puff up and are golden brown in colour.

10. Serve them hot with some aloo ki sabzi/potato curry.

© Rinki’s Kitchen 2018