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  • Writer's pictureKomal Soni

Spinach Ricotta Mushroom Kachori


For filling:

  • 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

For dough:

  • 1/2 cup all purpose flour

  • 1 tablespoon olive oil

  • Pinch of salt

  • water as required


For filling:

  • 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.

For dough:

  • 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.

For kachori:

  • 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.

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