Ariso Recipes
Spinach and Coconut Stuffed Kachori
Last update date: February 24, 2012
Let your taste buds be enchanted by Spinach and Coconut Stuffed Kachori. This dish is an aromatic journey that tantalizes the senses, featuring Spinach (Palak) Puree, Peas, fresh (Pisum sativum). Beyond taste, it's elevating your well-being with every bite. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.45 minutes.
North Indian
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
To prepare the spinach and coconut stuffed kachori recipe, let's begin by making the dough for the kachori.
2
In a mixing bowl, combine maida (all-purpose flour), sooji (semolina), spinach puree, salt, ajwain (carom seeds), and oil.
3
Mix these ingredients together until they resemble a breadcrumb-like texture.
4
Gradually add ice-cold water, little by little, to form a tight dough. ensuring the dough is firm is crucial for achieving the desired outer texture of the kachori.
5
Cover the dough with a damp cloth and set it aside for 15 to 20 minutes.
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