High Protein Kachori
Elevate your snack game with this irresistible High Protein Kachori recipe—perfect for those seeking a protein-packed yet indulgent treat. This innovative twist on traditional kachori features a flavorful filling made from nutrient-rich moong dal, roasted chickpea flour, and a medley of aromatic spices like cumin, coriander, and garam masala, creating an explosion of taste in every bite. Encased in a soft dough made with whole wheat and all-purpose flour, these crispy golden delights are fried to perfection, making them wonderfully flaky and satisfying. Whether served with tangy chutney or creamy yogurt, High Protein Kachori is an ideal choice for a wholesome snack or party appetizer that combines nutrition and indulgence seamlessly. Perfect for vegetarians and fans of Indian cuisine, this high-protein recipe is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup All-purpose flour
- 2 tablespoons Oil
- 1 teaspoon Salt
- 0.5 cup Water
- 1 cup Moong dal (yellow split gram)
- 2 tablespoons Chickpea flour
- 1 teaspoon Ginger paste
- 1 piece Green chili, finely chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 2 cups Oil, for frying
Instructions
Rinse and soak the moong dal in water for about 30 minutes. Drain and grind it coarsely to form a thick paste.
In a mixing bowl, combine whole wheat flour, all-purpose flour, 2 tablespoons of oil, and 1 teaspoon salt. Gradually add water and knead to form a smooth dough. Cover and rest for 15 minutes.
In a pan over medium heat, dry roast the chickpea flour for 2 minutes or until it releases a nutty aroma. Set aside.
In the same pan, heat 1 tablespoon of oil and add ginger paste, chopped green chili, and coarsely ground moong dal. Sauté for 3-4 minutes.
Add roasted chickpea flour, ground cumin, ground coriander, red chili powder, asafoetida, garam masala, and 0.5 teaspoon salt to the pan. Mix well and cook for another 3 minutes until the mixture is dry.
Stir in chopped fresh cilantro, remove from heat, and let the filling cool completely.
Divide the dough into 12 small balls. Flatten each ball and place about 1 tablespoon of filling in the center. Pull the edges to cover the filling and seal tightly.
Gently roll each filled dough ball to smooth out the edges and flatten slightly.
Heat 2 cups of oil in a deep pan over medium heat. Fry the kachoris in batches until they are golden brown and crisp.
Remove kachoris with a slotted spoon and drain on a paper towel to remove excess oil.
Serve hot with chutney or yogurt as a dipping sauce.
Nutrition Facts
Calories |
5844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 508.8 g | 652% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3605 mg | 157% | |
| Total Carbohydrate | 274.0 g | 100% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 3.1 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 3348 mg | 71% | |
*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.
