Palak kachori with corn- paneer stuffing

Name: Palak kachori with corn- paneer stuffing
Yield: 7-8 kachori
Cuisine: Indian
Ingredients: 1 1/2 cup Plain flour; As per taste Salt; 1 tbsp Carom seeds; 2-3 tbsp Ghee; Ass required Water; 1/2 cup Palak puree; 1 bunch Fresh green spinach; As required Boiling water; As required Ice cold water; 1/2 tsp alt; 1/2 tsp Sugar; For Kachori stuffing-; 200 grams Fresh paneer; 1 cup Corn kernals crushed; As per taste Salt to masala; 1/2 tsp Chat masala; 1/2 tsp Red chilli powder; 1 tbsp Cheese (optional); For Tomato chutney-; 2-3 Big tomatoes; 1-2 Garlic pods; 1 Small chillie (optional); Few Mint; As required Oil and jeera for tempering; to taste Salt

Drasty Yash Dixit @cook_20510047

#ahmedabad
#goldenapron - 3

A kadak - crispy dish with a hot and tangy dip Best accompanied with garma-garam chai to warm up the winter chills!

Drasty Yash Dixit @cook_20510047

#ahmedabad
#goldenapron - 3

A kadak - crispy dish with a hot and tangy dip Best accompanied with garma-garam chai to warm up the winter chills!

Saved

Ingredients

7-8 kachori

1 1/2 cupPlain flour
As per taste Salt
1 tbspCarom seeds
2-3 tbspGhee
Ass required Water
1/2 cupPalak puree
1 bunchFresh green spinach
As required Boiling water
As required Ice cold water
1/2 tspalt
1/2 tspSugar
ForKachori stuffing-
200 gramsFresh paneer
1 cupCorn kernals crushed
As per taste Salt to masala
1/2 tspChat masala
1/2 tspRed chilli powder
1 tbspCheese (optional)
ForTomato chutney-
2-3Big tomatoes
1-2Garlic pods
1Small chillie (optional)
FewMint
As required Oil and jeera for tempering
to tasteSalt

Saved

Steps

1

Wash a bunch of fresh palak leaves.
2

Boil water in a pan.
3

Add salt and sugar.
4

Once the water stars boiling, add Spinach.
5

In a few seconds, spinach would start to wilt.
6

Take it out and immediately dip in ice cold water.
7

Squeeze excess water and churn to make a puree.
8

For making the dough. Take flour in a vessel add salt and carom seeds. Mix it well.
9

Now add ghee mixing it simultaneously to get a crumbly texture.
10

Next add palak puree, gradually mixing so as to get the dough together.
11

Add little water. If required to make a semi-soft dough.
12

Cover and give the dough rest for 15 mins.
13

Meanwhile in a mixing bowl, add crumbled paneer, crushed corn and spices, mix and keep aside. You may also make small balls to make the work quicker.
14

Now punch a ball size dough and roll it into a size of puri. You may use rolling pin or flatten it or with your fingers.
15

Take a small ball size stuffing and place it in the center of puri.
16

Now punch the stuffing lil bit downwards and join the ends of the puri such that it seals the stuffing.
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Now roll the kachori formed and flatten it either with your hands or with rolling pin. Be gentle not to open the seal or tear the sides of kachoris.
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Do the same above mentioned procedure for the rest of the dough and stuffings. Keep the kachoris covered under the moist muslin cloth.
19

Heat oil on medium flame in a deep heavy Kadhai.
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Add kachoris gradually. Let it cook on the constant flame. Flip the kachoris only when it starts floating.
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Fry it till it's nice golden on both sides.
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For BBQ Tomato chutney. Apply a little oil on the tomatoes.
23

Roast tomates on gas stove with garlic pods on medium-low flame.
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Turn the tomatoes such that it is cooked from all sides.
25

Once the tomatoes are done and cooled, remove the skin and chop it down.
26

In a blender add tomatoes, chilli, garlic and mint leaves and salt. Churn it to the chutney consistency.
27

For tempering the chutney, heat oil in a small pan, add jeera let it crackle, now add 1tsp of red chilli powder and the chutney and cook it for good 3-4 mins.
28

Turn off the flame and enjoy the garma garam kachoris with BBQ Tomato chutney!
29

PS. I have tried to use all the veg ingredients of the puzzle to make the dish!