Crispy fish kachori with spinach

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • 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: