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

Method:

1. Boil the spinach leaves with a little salt in a saucepan till the leaves soften.
2. Remove the spinach leaves and cool; roughly blend to a paste in a blender.
3. Mix the spinach paste in all-purpose flour, add salt and 1.5 tbsp oil, and knead into a semi-hard dough.
4. Keep the dough covered for about 10 minutes.
5. Dry roast the grated coconut to a golden brown colour.
6. In the same pan, heat 1 tbsp oil, add ginger-garlic paste and saute.
7. Add chopped shallots and saute for a minute.
8. Add the pepper powder, turmeric powder, coriander powder and garam masala powder and fry till it turns golden brown.
9. Add the fish and salt, and cook for another 3 to 4 minutes while stirring constantly.
10. Once cooked, crumble the fish pieces.
11. Add the dry roasted coconut and cook for a minute.
12. Keep aside to cool.
13. Add 1 tbsp lemon juice to the fish filling before use.
14. Divide the kachori dough into 9-10 equal-sized balls.
15. Using the palm of your hand, gently press to form circles not more than 2 inches in diameter.
16. Place one portion of the fish filling in the centre of the rolled dough.
17. Stretch the dough to cover the filling.
18. Seal the ends tightly.
19. Use the palm of your hand to make a circle taking care to ensure that the filling does not spill.
20. Rub a little oil on both hands to aid the process.
21. Repeat with the remaining dough and filling.
22. In a deep non-stick skillet, heat enough oil on medium heat for deep frying.
23. 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.
24. Add the kachoris, a few at a time, and fry for approximately 3 minutes on each side till you get a golden brown colour.
25. The kachoris will puff up like puris.
26. Serve hot with sweet tamarind chutney.
27. Recipe Courtesy: http://www.onlyfishrecipes.com/