Haryalli kachori

Name: Haryalli kachori
Cuisine: Indian
Ingredients: 2 cup all purpose flour; 300 g spinach leaves; 10 green chillis; 8 flakes of garlic; 200 g yellow moong; 1 small piece of ginger; 1 tsp Asafoetida; 1 tsp Cumin; 1 tbsp Coriander; 1 tsp Garam masala; 2 tsp Chat masala; 2 tbsp chopped coriander leaves; to taste Salt; as needed Oil for deep fry

Mamata Nayak @cook_11874768

Odisha

#winterdishes

Mamata Nayak @cook_11874768

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Ingredients

2 cupall purpose flour
300 gspinach leaves
10green chillis
8flakes of garlic
200 gyellow moong
1small piece of ginger
1 tspAsafoetida
1 tspCumin
1 tbspCoriander
1 tspGaram masala
2 tspChat masala
2 tbspchopped coriander leaves
to tasteSalt
as neededOil for deep fry

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Steps

1

Wash spinach cleanly and sqeeze well then add to mixi along with 4 green chillis & garlic flakes & make a smooth puree
2

Soak yellow moong for half an hour
3

Take all purpose flour in a bowl add 4 tbsp oil to it & mix well then add salt & spinach puree and knead the dough well then make small lemon size balls from the dough
4

Cover the dough & rest for 20 minutes, when mixing spinach puree in the dough keep 2 tbsp puree aside
5

Wash moong well & strain the water then heat 2 tbsp oil in a pan & temper with hing,cumin & coriander then add chopped ginger & green chilli & saute well
6

Then add moong to it & fry till crisp then add garam masala and chat masala to it then add rest of palak puree & salt then mix all ingredients well at last sprinkle green coriander leaves & off the gas
7

Now let the mixture cool then grind the moong mixture coarsely powder now stuffing is ready
8

Now take one spinach flour ball roll it like a puri then fill with stuffing & cover it then flatten it by your palm & make kachori
9

Heat oil in a deep pan & fry all kachoris till crisp & serve with a cup of tea or sauces