January 16, 2012 by Sandhya Hariharan
One among my favourite Indian blogs online is Indian Simmer.. And there is no doubt about it …..Ever since I have had an encounter with her, I have fallen in love..with everything. And the face behind this lovely space is even more angelic and she always presents a brand new world in her writing and undoubtedly in her images. Believe me , the food comes alive on your screen. . Thank you for taking out time ,whilst having many irons on the fire…. I love your space and always end up drooling, gazing at the figures…After every visit, Indian Simmer ignites a spark in me and I end up learning a thing or two. Welcome Prerna to Sandhya’s Kitchen.
Over to Prerna , in her very own style !! And .. don't forget to hop over to Indian Simmer after this .
Sometime back while sipping on my morning chai, I get a chance to sit for a minute and check my emails. I see an email which after reading just a few lines I realized was from someone warm and very passionate about his/her work. After visiting her blog the thought was only confirmed and the posts just made me smile. If you have not guessed it already that email was from Sandhya and she very kindly invited me to come guest post for her. I had no doubt that I was going to do it. Thanks so much Sandhya for the having me share this beautiful space of yours and thanks for being patient with the frazzled me!
The recipe I am sharing today is of Palak ki Kachori. This used to be one of my favourite snacks growing up. I remember me and my brother grabbing multiples in hands and gulping them and my mom would yell from the kitchen, “chew…chew!”. Half of them would not even make it to the table but guess she did not mind us eating like hungry hogs because these were packed with spinachy goodness. It does not ask for a lot of time and attention and neither does it ask for a lots of ingredients. You will be amazed at how just a few simple ingredients can whip up something this addictive. On a normal busy day my mom would make them like the way I am sharing with you here other wise she would stuff the kachori’s with some kind of filling but that would only happen on special occasions (mummy I still remember and sulk about it!). You can stuff it with a spicy potato filling, a herbed paneer or even a minced meat mixture.
½ lb spinach (either bunch or just leaves)
2 cups whole wheat flour
1 inch grated ginger
1 tsp caraway seeds
1 tsp red pepper flakes
Salt to taste
Oil for deep frying
- Thoroughly clean spinach in water and then blanch it in boiling water.Take it our from hot water and puree in a blender. Set aside.
- Add all the dry ingredients in flour. Slowly add pureed spinach mixing it with your hand.
- By the time you have added all your spinach puree the flour should start turning into a ball of dough.
- Add a teaspoon of oil in the dough and trying kneading it thoroughly making a semi hard dough. Add a little water if you are having some difficulty kneading the dough but keep in mind a kachori dough is harder than a normal naan or roti dough. It needs some muscle to knead it! So you should not need a lot of water.
- Cover the dough with a plastic wrap and let it sit for 10-15 minutes.
- Now divide the dough into 28-30 equal parts. Make a ball, press with your palm, brush the working station with some oil and roll out the dough into a disk shape. These are small a couple bite size breads and slightly thicker than a usual poori.
- Heat oil in a deep fryer or Indian wok and deep fry the flatbread.
- Strain extra oil in a paper towel and serve with your choice or chutney, dip or curry.