Spinach Ricotta Mushroom Kachori
3 cups spinach, chopped
10 button mushrooms, chopped
1 cup ricotta cheese
2 tablespoons olive oil
1 teaspoon butter
Salt to taste
1/2 teaspoon pepper powder
1 tablespoon mixed herbs
1/2 cup all purpose flour
1 tablespoon olive oil
Pinch of salt
water as required
In a pan, heat olive oil and butter
Add spinach and sauté for 2-3 minutes.
Add mushrooms, salt , pepper and mixed herbs.
Mix well and cook for few minutes.
Turn off the gas and add ricotta.
Close the lid and let it cool.
In a bowl, mix flour, salt and oil.
Now slowly add water and begin to knead the dough.
Knead to a a semi soft dough. The dough should not be soft like a chapati/roti dough but slightly hard and slightly soft. Cover the dough and let it rest for 10 minutes.
Knead the dough again and pinch small balls. With your palms roll in neat balls.
Take each dough ball and roll in to a small circle. Keep the edges thin while rolling.
Place about 1 tablespoon filling in the center of the rolled dough.
Take the edges of the dough and begin pleating it as you do for stuffed parathas.
Pleat all the way through and bring the pleated edges on top at the center and press all the pleated edges.
Now gently flatten the pressed part. If you want you can just press the edges on top and remove excess dough without flattening the top.
Make all kachori this way.
Preheat the Air-fryer for 3 minutes.
With the help of brush, apply oil around all the Kachoris.
Put them in Air-Fryer at 200 degree C for around 7 minutes or until you get desired color.
Or you can deep fry them until golden brown and crispy.
Remove and place on a kitchen paper towel.
Serve hot with enchilada sauce, red pasta sauce, pizza sauce, ketchup or my red bullet chili chutney.