Ingredients

• Ingredients for the Kachori dough:
• 1.5 cup - all-purpose flour
• 1.5 tbsp - oil
• 3/4 cup - cooked spinach (you can add more if you want a richer color)
• Salt to taste
• Ingredients for fish filling:
• 1/2 lb - Tilapia, cut into 1-inch 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

How to Make Crispy fish kachori with spinach

• Boil the spinach leaves with a little salt in a saucepan till the leaves soften.
• Remove the spinach leaves and cool; roughly blend to a paste in a blender.
• Mix the spinach paste in all-purpose flour, add salt and 1.5 tbsp oil, and knead into a semi-hard dough.
• Keep the dough covered for about 10 minutes.
• Dry roast the grated coconut to a golden brown colour.
• In the same pan, heat 1 tbsp oil, add ginger-garlic paste and saute.
• Add chopped shallots and saute for a minute.
• Add the pepper powder, turmeric powder, coriander powder and garam masala powder and fry till it turns golden brown.
• Add the fish and salt, and cook for another 3 to 4 minutes while stirring constantly.
• Once cooked, crumble the fish pieces.
• Add the dry roasted coconut and cook for a minute.
• Keep aside to cool.
• Add 1 tbsp lemon juice to the fish filling before use.
• Divide the kachori dough into 9-10 equal-sized balls.
• Using the palm of your hand, gently press to form circles not more than 2 inches in diameter.
• Place one portion of the fish filling in the centre of the rolled dough.
• Stretch the dough to cover the filling.
• Seal the ends tightly.
• Use the palm of your hand to make a circle taking care to ensure that the filling does not spill.
• Rub a little oil on both hands to aid the process.
• Repeat with the remaining dough and filling.
• In a deep non-stick skillet, heat enough oil on medium heat for deep frying.
• To check if the oil is ready for frying, add a little dough to the oil; if it slowly surfaces, it indicates the temperature of the oil is just right.
• Add the kachoris, a few at a time, and fry for approximately 3 minutes on each side till you get a golden brown colour.
• The kachoris will puff up like puris.
• Serve hot with sweet tamarind chutney.
• Recipe Courtesy: http://www.onlyfishrecipes.com/