To begin making the Palak And Peas Kachori recipe, we will first make the dough for the kachori. Take maida, sooji, spinach puree, salt, ajwain and oil in a mixing bowl. Mix it nicely with the tips of your fingers and form a breadcrumb like texture.

Add ice cold water little by little to form a tight dough. (This is an important point to keep in mind. If the dough is soft, the texture of the outer skin will not come good). Cover it with damp cloth and keep the dough aside for 15 to 20 minutes.

The next step is to prepare the filling for the kachoris. Add green peas in the grinder and gring it coarsly.

Heat some oil in a heavy bottomed pan. Once the oil is hot, add asafoetida. Later add coarse green peas paste. Saute it for 2 to 3 minutes such that moisture dries out. This step is important else kachori will become soft.

To the dry peas mix add salt, chilli powder, crushed saunf, amchoor powder and garam masala. Mix well such that everything combines well. Stuffing for palak kachori is ready.

The next step is to make the Kachori. Divide the kachori dough to small lemon size balls.

Dust and roll out each ball lightly into thick circular puri. Don't make it thin.

Put 1-2 teaspoons stuffing mixture in the center of puri, bring its ends together and seal its edges nicely. Slightly press with hand or roll lightly to flatten the stuffed balls . 

Heat oil over medium flame to deep fry kachori. When the oil is just hot, slide the kachoris in the pan. Cook on low heat till lightly browned from both the sides. Remove the kachori on a tissue paper to absorb the excess oil from the kachoris. Once it is done, serve it hot.

Serve this mouth watering Palak And Peas Kachori along with Dhaniya Pudina Chutney and Date Tamarind Chutney for tea time snacks or as evening snacks. You can also serve these Kachoris with palak peas filling for your potluck or as an starter for your house parties.