Low Sodium Kachori

Elevate your snack game with this irresistible Low Sodium Kachori recipe! Perfectly crispy on the outside and stuffed with a flavorful blend of yellow moong dal, aromatic spices like cumin, fennel, and amchur (dry mango powder), this healthier twist on the classic kachori is a guilt-free indulgence. Made with whole wheat flour and low sodium baking powder, these golden delights prioritize heart health without compromising on taste. Whether you serve them with a zesty low sodium mint chutney or tangy tamarind dip, these flaky, spiced treats are sure to impress. Perfect for festive occasions, tea-time gatherings, or simply as a satisfying snack, these homemade kachoris will quickly become a favorite!

Nutriscore Rating: 81/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 8

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
• 0 as needed Oil (for frying)

Directions

Step 1

Rinse and soak the yellow moong dal in water for at least 30 minutes. Drain and set aside.

Step 2

In a large bowl, combine whole wheat flour with 2 tablespoons of oil. Mix well.

Step 3

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.

Step 4

Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and allow them to splutter.

Step 5

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.

Step 6

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.

Step 7

Divide the dough into 8 equal portions and roll each portion into a ball.

Step 8

Flatten each ball into a disk, about 3 inches in diameter, making the edges thinner than the center.

Step 9

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.

Step 10

Gently flatten each filled ball into a kachori shape.

Step 11

Heat oil in a deep frying pan over medium heat. Once the oil is hot, reduce the heat to low-medium.

Step 12

Deep fry the kachoris until they are golden brown and crispy, turning occasionally for even cooking.

Step 13

Remove the kachoris with a slotted spoon and drain them on paper towels to remove excess oil.

Step 14

Serve hot with a side of low sodium mint or tamarind chutney.

Nutrition Facts

Serving size	(606.5g)

Amount per serving	% Daily Value*
Calories	1799.8

Total Fat 76.3g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 45.6mg	0%
Total Carbohydrate 241.8g	0%
Dietary Fiber 40.4g	0%
Total Sugars 5.3g
Protein 58.0g	0%

Vitamin D 0IU	0%
Calcium 226.9mg	0%
Iron 17.9mg	0%
Potassium 2415.8mg	0%

*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.

Source of Calories

Fat: 36.4%

Protein: 12.3%

Carbs: 51.3%