Pigeon Pea and Spinach Kachori

Instructions

1. 1

   Soak the pigeon peas in water for 4-5 hours or overnight.

2. 2

   Drain the soaked pigeon peas and grind them into a coarse paste.

3. 3

   Blanch the spinach in boiling water for 2-3 minutes, then drain and chop finely.

4. 4

   In a mixing bowl, combine the pigeon pea paste, chopped spinach, cumin seeds, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well to form the filling.

5. 5

   In another bowl, mix the all-purpose flour, yogurt, vegetable oil, and a pinch of salt. Knead into a smooth dough, adding water if necessary.

6. 6

   Divide the dough into small balls and flatten each ball into a small disc.

7. 7

   Place a spoonful of the filling in the center of each disc, then fold the edges over the filling and seal to form a ball.

8. 8

   Heat oil for frying in a deep pan over medium heat.

9. 9

   Fry the kachoris in batches until they are golden brown and crispy.

10. 10

    Drain on paper towels to remove excess oil.

11. 11

    Serve hot with chutney or yogurt.