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Palak Paneer Kachori is a deep fried snack where the flaky spinach pastry is filled with a spicy and delicious paneer filling. Best enjoyed hot with a chutney of your choice. 
5 from 10 votes
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Appetizer, Snack, Starter
Cuisine Gujarati
Servings 30 pieces


For the pastry:

  • 2 cups plain flour all purpose flour
  • 4 tbsp oil
  • ½ tsp salt
  • ¾ -1 cup thick spinach puree

For the Paneer Filling:

  • 250 g 2-2¼ cups grated paneer (cottage cheese)
  • ¼ cup chopped cashew nuts
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • a½ pinch asafoetida
  • 1 tsp ginger paste
  • 1 tsp green chilli paste or 2 chillis finely chopped
  • 1 tsp sugar
  • ½-¾ tsp salt
  • ¼ tsp clove powder
  • ½ tsp cinnamon powder
  • 1 tbsp lemon juice
  • ½ cup chopped fresh coriander
  • oil for deep frying


Preparation of the pastry:

  • Add oil and salt to the flour and rub it in well.
  • Add the spinach puree to it and form a dough that is not too hard or soft.
  • Cover the dough with a lid or cling film and allow it rest for 30 minutes.

Preparation of the Paneer Filling:

  • Heat oil in a wide pan over medium heat.
  • When it is hot add the cumin seeds, asafoetida and chopped cashew nuts. Stir fry till the cashew turns very light pink.
  • Add ginger, chilli and paneer.
  • Stir and add the salt and sugar. Mix well.
  • Let the filling cool down a bit. Add the lemon juice, coriander, cinnamon and clove powder. Mix well.

To prepare the Palak Paneer Kachoris:

  • Divide the pastry dough into 30 parts.The balls should be about the size of a big marble or a nutmeg.
  • Roll each ball into a circle of nearly 3 inches.
  • Hold the circle or puree in your palm and add about 1 to 1½ tbsp of the filling. Bring the edges together into a half moon shape. Twist the edges or press with a fork. You may make round kachoris if your like.
  • Repeat with the remaining dough and filling.

Frying the Palak Paneer Kachoris:

  • When all the kachoris are filled, heat some oil for deep frying over high heat.
  • Test if the oil is ready by putting a small, tiny piece of the dough into the oil. if it comes up immediately the oil is ready.
  • Add 6 to 8 kachoris in the hot oil and half fry them. As soon as they turn white, remove them with a slotted spoon. Repeat with the remaining kachoris.
  • Keep the half fried kachoris on the side till required.
  • Before serving, fry them in the hot oil but this time fry them over medium to low heat till they are light golden in colour.


  • Adjust the spices according to your taste.
  • Make sure the pastry dough does not become too soft otherwise the pastry will remain soft on frying. I prefer using plain flour as it makes the pastry more crispy.
  • To make spinach puree, blanch the leaves in hot water. Remove the leaves from the water and let it cool. Puree into a course paste using as little water as possible. Blanching is adding the vegetable into the hot water and removing it as soon as the leaves wilt or in a minute or so. One large bunch of spinach makes about 1-1½ cups of puree.
  • Freeze the extra spinach puree to use for pasta, paratha, etc.
  • The half fried kachoris stay good in the fridge for 2 to 3 days.
  • If you are left with any dough roll it out into a puri and fry.
Keyword homemade palak paneer kachori, Palak Paneer Kachori Recipe