1tspgreen chilli paste or 2 chillis finely chopped
½cupchopped 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.