Rangeen Potli Kachori (Khasta Kachori with a twist) is in a different avatar altogether. A great Diwali and Holi dish! A very attractive party snack! The shape is like a potli or money bag. The covering has beautiful natural green colour from palak (spinach) and red colour from the beet (beetroot). Instead of using only maida (plain flour) for the dough, I have added Palak and Beet puree. Packed with all the goodness of palak and beetroot, this very novel snack is tempting and super delicious.
Traditionally Kachories are made with maida (plain flour). Nowadays people are becoming health conscious and avoid plain flour for a healthier option of Rava (semolina) or whole wheat flour. The Atta (whole wheat flour) or Rava ones are not as delicious as the ones made with maida. This recipe is the perfect solution for healthy Kachori without compromising on the taste!
Now coming to the shape, kachori means round disk-like but I have made them like potli’s or money bags. To make it look exactly like a potli you can tie a dough knot as I have done. I have made the filling of Rangeen Potli Kachori as my sister Shashi does. She is a good cook herself. She use to guide me in my early cooking attempts.
The filling for khasta kachori is made of moong dal. Traditionally the dal paste is sautéed for a long time which is time-consuming and tiring. So I have made dumplings (pakories), from the dal paste, as my sister does. The texture of the filling made by grinding the pakories is very soft and even. This way the kachori’s will last for a long time also.
This Rangeen Potli Kachori will not fail to impress your family and friends. The shape and colour give the traditional kachori a twist and makes the dish very attractive. Let your creativity flow while you make the. I have truly enjoyed making them! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram. You may like to try our other similar recipes like Club Kachori and Matar ki Kachori.
Prep time: 10 minutes
Total time: 60 minutes
Ingredients for Rangeen Potli Kachori
For the dough
2 + 2 cup plain flour
3 + 3 tablespoon oil
1 + 1 teaspoon salt
1/2 cup palak (spinach) puree
1/2 cup beetroot puree
Filling
1 cup moong dal (split and skinned green gram aka yellow mung) soaked for 2 to 3 hours
4 green chilli’s
2 inch piece ginger chopped
2 teaspoon coriander seeds coarsely pounded
2 teaspoon sauf (fennel seed) coarsely pounded
1 tablespoon oil
1/2 teaspoon hing (asafoetida)
1 teaspoon garam masala
1 teaspoon Kashmiri red chilli powder
1 tablespoon dried amchur (mango powder)
2 to 3 cloves crushed
Salt to taste
For the slurry
1 tablespoon maida (plain flour)
1 tablespoon water
Oil for frying
Directions for Rangeen Potli Kachori
The dough
- Combine 2 cups maida, 3 tablespoon oil and salt. Rub with your fingertips. Add the palak puree and make a soft dough. Most probably you will not need any water. If required add 1 or 2 tablespoons of maida to get the right dough.
- Similarly, make the beetroot dough using the beetroot puree.
- Cover both the dough with a cloth and rest for 20 minutes.
For the filling
- Drain the dal on a colander.
- Add dal, green chillies, ginger to a blender and grind to a coarse paste.
- Transfer the paste to a bowl, add the rest of the ingredients for the filling and stir to mix.
- Heat oil for frying on medium heat, make small size pakoras by dropping the batter by a teaspoon or by hand. Fry till golden and crisp.
- Let it come to room temp.
- Now break all the pakoras by hand and grind coarsely in a grinder.
- The filling is ready. Adjust the spices according to taste.
How to proceed
- Make the slurry by mixing maida (plain flour) and water in a small bowl.
- Knead the palak (spinach) dough and make 2 big balls.
- Now flatten a ball and roll it into a big thick roti or a disk. Cut out rounds with a cutter or a Katori. Remove the extra dough and make a small ball.
- Place 2 teaspoons full of the stuffing in the centre of a round; apply the slurry all around the stuffing, taking care of not applying on the edge of the disk.
- Now start folding the edges like the pleats till they are shaped like a potli bag (money bag).
- Gently, press and seal the potli where the slurry is applied; taking care of the stuffing to be secured well within. Repeat the same for all the potli’s.
- Now, take the extra dough ball and roll it out into a thin disc. Cut it into thin strips of 5 to 6 mm width.
- Take one strip, brush it with water and carefully tie it around the neck of the potli. Gently, press to secure the potli’s. Repeat the same for all the potli’s.
- Similarly, make the beetroot potlies or money bags.
- Heat oil on medium heat; add the potli’s; and when the potli’s are puffed up, then reduce the heat and fry till crisp.
- Drain on a kitchen towel. Likewise, prepare the rest.
- Serve hot crisp potli kachori’s with green coriander chutney and Imli chutney.
- Or let them cool to room temperature and transfer to an airtight container as these potli’s can be stored for 10 to 12 days easily.
