Low Sodium Kachori
Experience the irresistible crunch of 'Low Sodium Kachori,' a healthier twist on the beloved classic Indian snack. Crafted with whole wheat flour and a vibrant spiced filling of yellow moong dal, these flaky pastries deliver all the flavor with less sodium, making them perfect for those seeking heart-conscious options without compromising taste. Featuring a fragrant blend of cumin, fennel, turmeric, amchur, and fresh coriander, every bite is a burst of aromatic delight. Deep-fried to golden perfection, the kachoris are satisfying on their own or paired with low sodium mint or tamarind chutney for an extra zing. Easy to prepare and ideal for sharing, this recipe is bound to impress at any gathering or as a comforting tea-time treat.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 tablespoons Oil (for dough)
- 0.75 cup Water
- 0.5 cup Yellow moong dal (split yellow lentils)
- 2 tablespoons Oil (for cooking)
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Fennel seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Amchur (dry mango powder)
- 0.25 teaspoon Asafoetida
- 0.5 teaspoon Low sodium baking powder
- 2 tablespoons Fresh coriander leaves, chopped
- as needed Oil (for frying)
Instructions
Rinse and soak the yellow moong dal in water for at least 30 minutes. Drain and set aside.
In a large bowl, combine whole wheat flour with 2 tablespoons of oil. Mix well.
Gradually add water a little at a time to the flour mixture. Knead into a smooth dough. Cover with a damp cloth and let it rest for 20 minutes.
Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and allow them to splutter.
Add asafoetida and soaked moong dal. Stir well and add coriander powder, fennel seeds, turmeric powder, red chili powder, amchur, and low sodium baking powder.
Sauté the mixture for about 5-7 minutes until the lentils are cooked but still holding shape. Add fresh coriander leaves and mix well. Let the mixture cool.
Divide the dough into 8 equal portions and roll each portion into a ball.
Flatten each ball into a disk, about 3 inches in diameter, making the edges thinner than the center.
Place a tablespoon of the prepared filling in the center of each disk. Gather the edges and seal the filling, pinching off any excess dough at the top.
Gently flatten each filled ball into a kachori shape.
Heat oil in a deep frying pan over medium heat. Once the oil is hot, reduce the heat to low-medium.
Deep fry the kachoris until they are golden brown and crispy, turning occasionally for even cooking.
Remove the kachoris with a slotted spoon and drain them on paper towels to remove excess oil.
Serve hot with a side of low sodium mint or tamarind chutney.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 46 mg | 2% | |
| Total Carbohydrate | 241.8 g | 88% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 5.3 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2416 mg | 51% | |
*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.
