PREPARATION

1. Heat 500 milliliters water in a pan, add 110 grams spinach and blanch for 3 - 5 minutes on medium heat.

2. Remove it from heat and transfer this into a blender.

3. Blend it into a smooth puree.

4. In a mixing bowl, add 230 grams all purpose flour, blended puree, 45 milliliters oil, 1/4 teaspoon carom seeds, 1 1/2 tablespoons semolina, 1/2 teaspoon salt and knead it into a smooth soft dough.

5. Rest the dough for 25 minutes.

6. Heat 1 teaspoon oil in a pan, add 1 teaspoon fennel seeds and stir well.

7. Then, add 140 grams boiled mashed green peas and mix it well.

8. Cook for 2 - 3 minutes on medium heat.

9. Add 1/4 teaspoon asafoetida, 1/4 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon dry mango powder, 1/4 teaspoon garam masala and mix it well.

10. Cook for another 3 - 5 minutes on medium heat.

11. Remove it from heat.

12. Take a ball from dough and flatten it with the help of a rolling pin.

13. Add some mixture on it.

14. Roll it into a ball and slightly flatten the ball with the help of your palms to make a kachori. (See Video)

15. Heat sufficient oil in a skillet and deep fry these until it turns golden brown and crispy.

16. Drain it on an absorbent paper.

17. Serve hot with chutney.

Onion Kachori

Servings - 2 - 3

INGREDIENTS

All purpose flour - 300 grams

Salt - 1 teaspoon

Ghee - 45 milliliters

Water - 120 milliliters

Oil - 20 milliliters

Cumin - 1 teaspoon

Ginger - 1 teaspoon

Garlic - 1 teaspoon

Green chili - teaspoon

Onions - 325 grams

Gram flour - 30 grams

Salt - 1/2 teaspoon

Coriander powder - 1 teaspoon

Red chili - 1/2 teaspoon

Dry mango powder - 1 teaspoon

Garam masala - 1/2 teaspoon

Sugar - 1 teaspoon

Coriander - 1 tablespoon

Oil - for frying