Vegan Kachori
Discover the irresistible delight of Vegan Kachori, a crisp and flaky pastry bursting with flavor-packed lentil filling. Perfectly spiced with aromatic cumin, coriander, and fennel seeds, this plant-based twist on the classic Indian snack combines tender mung dal, zesty dry mango powder, and fiery green chili for a filling that's both hearty and vibrant. Encased in a golden, deep-fried shell made from an expertly prepared dough, Vegan Kachori achieves the ideal balance of crunch and savoriness. This recipe is a showstopper for parties, festive celebrations, or simply elevating your tea-time indulgence. Serve them hot with tangy chutneys or a steaming cup of chai for the ultimate vegan treat.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 3/4 cup Cold water
- 1/2 cup Split yellow mung dal
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Ginger paste
- 1 medium Green chili, finely chopped
- 1/2 teaspoon Garam masala
- 1/2 teaspoon Red chili powder
- 1/2 teaspoon Amchur (dry mango powder)
- 1/4 teaspoon Asafoetida
- 1 teaspoon Salt (for filling)
- 4 cups Oil for deep frying
Instructions
To prepare the dough, mix all-purpose flour and salt in a large bowl.
Add 2 tablespoons of vegetable oil to the flour and mix until it resembles fine breadcrumbs.
Gradually add cold water, little by little, and knead to form a smooth and firm dough. Cover it with a damp cloth and set aside for 20 minutes.
Wash and soak the mung dal in water for about an hour, then drain it well.
In a dry pan, roast cumin seeds, coriander seeds, and fennel seeds over medium heat until aromatic. Allow to cool, then coarsely grind them.
In a pan, heat 1 tablespoon of oil. Add ginger paste, green chili, and asafoetida. Sauté for a minute.
Add the drained mung dal to the pan, and cook for 5-7 minutes over medium flame until the lentils are fragrant.
Add the ground spices, garam masala, red chili powder, amchur, and salt to the dal mixture. Mix well until combined, then allow to cool completely.
Divide the dough into ten equal portions. Roll each into a smooth ball, then flatten slightly to create a small disc.
Take a portion of the cooled lentil filling and place it in the center of each disc. Bring the edges together to enclose the filling, pinching and twisting to seal. Gently flatten the filled ball into a kachori shape.
Heat oil in a deep frying pan over medium heat. Ensure the oil is not too hot; the kachoris should cook slowly to ensure even cooking.
Fry the kachoris in batches, turning occasionally, until they are golden brown and crisp. Drain on paper towels.
Serve the vegan kachoris hot with your favorite chutney or a cup of tea.
Nutrition Facts
Calories |
9881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 977.5 g | 1253% | |
| Saturated Fat | 137.0 g | 685% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3904 mg | 170% | |
| Total Carbohydrate | 257.7 g | 94% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 4.2 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1459 mg | 31% | |
*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.
