I made these kachoris yesterday for evening snack . My daughter just loved them. She had almost 2 big kachoris :-) . I had made dal kachoris before , this is my first experience of fish kachoris. Came out really well.
Preparation time : 30 to 40 minutes
Cooking time : 15 minutes
Serves : 3 to 4
Ingredients for the Kachori dough:
- 1 and 1/2 cup all purpose flour
- 1 and 1/2 tbsp oil
- 3/4 cup cooked Spinach (this is an approximate amount, you can add more if you want a richer , darker color )
- Salt, to taste
Ingredients for Fish Filling :
- 1/2 lb. Tilapia , cut into 1" pieces
- 5 shallots, chopped finely
- 1 tsp ginger garlic paste
- 1 tsp pepper powder
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1 tsp garam masala powder
- 1/4 cup grated coconut
- 1 tbsp lemon juice
- 1 tbsp oil
- Salt, to taste
- Boil the spinach leaves with a little salt in a sauce pan till the leaves are soft.
- Remove the spinach leaves and let cool ; in a blender roughly blend to a paste .
- Mix the spinach paste in all purpose flour, mix in salt, 1 and 1/2 tbsp oil and knead into a semi-hard dough.
- Keep the dough covered for about 10 minutes .
- In the mean time prepare the fish filling , first dry roast the grated coconut to a golden brown color.
- In the same pan, heat 1 tbsp oil, add ginger garlic paste and fry a little, then add the chopped shallots and fry for a minute or so , next add the pepper powder, turmeric powder, coriander powder and garam masala powder and fry till it turns to a golden brown color.
- Next add the fish pieces , add salt and cook for another 3 to 4 minutes by constantly stirring . Once cooked , scramble the fish pieces to almost a powdered form. Next add the dry roasted coconut and cook for another minute or so . Keep aside and let cool. Add 1 tbsp lemon juice to the fish filling before use.
- Next divide the Kachori dough into 9 to 10 equal sized balls .
- Using the palm of your hand , gently press to form circles not more than 2 " of diameter. Place one portion of the fish filling in the centre of the rolled dough.
- Surround the filling with the dough by slowly stretching it over the filling. Seal the ends tightly.
- I haven't used roll pins , instead used the palm of my hands to make a circle taking care to ensure that the filling does not spill out. Rub a little oil on both your hands , this helps in the process. Using roll pins might leave back pores , causing oil to ooze in while frying.
- Repeat with the remaining dough and filling.
- In a deep non stick skillet , heat enough oil on medium heat for deep frying. To make sure if the oil is ready for frying, add a little dough in the oil, if it slowly surfaces, indicates the temperature of the oil is just right.
- Next add the kachoris, not too much at a time, and fry for approximately 3 minutes on each side till you get a golden brown color. The kachoris will puff up like puris.
- Serve hot with sweet tamarind chutney.
Like our Recipes? Subscribe via Email to get the latest Updates!