Dairy-Free Kachori
Indulge in the crispy, flaky joy of Dairy-Free Kachori, a plant-based twist on the beloved Indian snack. These golden spheres of perfection are stuffed with a fragrant filling of spiced split yellow moong dal, infused with the warmth of cumin, fennel, and coriander seeds, and a hint of tangy amchur (dried mango powder). The dough, enriched with oil for a melt-in-your-mouth texture, encases the flavorful filling, creating a satisfying crunch in every bite. Crafted without any dairy, this recipe caters to vegans and those with lactose intolerances while delivering all the traditional flavors. Perfect as a snack or appetizer, serve these kachoris piping hot with your favorite chutneys, or enjoy them on their own as a tea-time treat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 5 tablespoons Oil
- 1 teaspoon Salt
- 0.75 cup Water
- 0.5 cup Split yellow moong dal
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- 1 teaspoon Fennel seeds
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Amchur (dried mango powder)
- 0.5 teaspoon Salt
- 2 cups Oil for frying
Instructions
Start by rinsing and soaking the moong dal in water for 2 hours. Drain the water and set aside.
In a large bowl, combine the all-purpose flour with salt and 5 tablespoons of oil. Mix well until the mixture resembles coarse crumbs.
Gradually add water, a little at a time, and knead to form a smooth and pliable dough. Cover with a damp cloth and let it rest for 20 minutes.
For the filling, heat 1 tablespoon of oil in a pan over medium heat. Add cumin seeds, coriander seeds, and fennel seeds. Allow to splutter.
Add asafoetida and turmeric powder to the pan. Stir in the soaked and drained moong dal.
Cook the dal for 4-5 minutes. Add red chili powder, garam masala, amchur, and 0.5 teaspoon of salt. Mix well. Allow the filling to cool completely.
Divide the dough into 10 equal portions and roll each portion into a ball.
Flatten each ball into a circle, about 3 inches in diameter, on a lightly floured surface.
Place a tablespoon of the filling in the center of each circle, gather the edges, and pinch them together to seal. Roll gently into a smooth ball and flatten slightly.
Heat oil for frying in a deep pan over medium heat. Once hot, carefully slide in a few kachoris at a time.
Fry the kachoris, turning occasionally, until they are golden brown and crisp, about 5-7 minutes.
Remove with a slotted spoon and drain on paper towels. Repeat with remaining kachoris.
Serve warm with chutney or enjoy plain as a delightful snack.
Nutrition Facts
Calories |
5964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 549.7 g | 705% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2946 mg | 128% | |
| Total Carbohydrate | 256.7 g | 93% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 1.8 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1636 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
