1. Boil the spinach leaves with a little salt in a sauce pan till the leaves are soft.
2. Remove the spinach leaves and let cool; in a blender roughly blend to a paste
3. .
4. Mix the spinach paste in all purpose flour, mix in salt, 1 and 1/2 tbsp oil and knead into a semi-hard dough.
5. Keep the dough covered for about 10 minutes.
6. In the meantime prepare the fish filling, first dry roast the grated coconut to a golden brown colour.
7. In the same pan, heat 1 tbsp oil, add ginger garlic paste and fry a little, then add the chopped shallots and fry for a minute or so.
8. Next add the pepper powder, turmeric powder, coriander powder and garam masala powder and fry till it turns to a golden brown colour.
9. Next add the fish pieces, add salt and cook for another 3 to 4 minutes by constantly stirring.
10. Once cooked, scramble the fish pieces to almost a powdered form.
11. Next add the dry roasted coconut and cook for another minute or so.
12. Keep aside and let cool.
13. Add 1 tbsp lemon juice to the fish filling before use.
14. Next divide the kachori dough into 9 to 10 equal sized balls.
15. Using the palm of your hand, gently press to form circles not more than 2-inches in diameter.
16. Place one portion of the fish filling in the centre of the rolled dough.
17. Surround the filling with the dough by slowly stretching it over the filling.
18. Seal the ends tightly.
19. Use the palm of your hand to make a circle taking care to ensure that the filling does not spill out.
20. Rub a little oil on both your hands, this helps in the process.
21. Using roll pins might leave pores, causing oil to ooze in while frying.
22. Repeat with the remaining dough and filling.
23. In a deep non-stick skillet, heat enough oil on medium heat for deep frying.
24. To make sure if the oil is ready for frying, add a little dough in the oil, if it slowly surfaces, indicates the temperature of the oil is just right.
25. Next add the kachoris, not too much at a time, and fry for approximately 3 minutes on each side till you get a golden brown colour.
26. The kachoris will puff up like puris.
27. Serve hot with sweet tamarind chutney.

Recipe: Only Fish Recipes