Vegan Kachori

Savor the irresistible, flaky delight of Vegan Kachori, a plant-based twist on the traditional Indian snack that's perfect for any occasion. Featuring a spiced filling made from split yellow mung dal, aromatic cumin, fennel, and coriander seeds, and a hint of tangy amchur, these golden-fried pastries deliver an explosion of bold, authentic flavors with every bite. Crafted with a soft, handmade dough and deep-fried to crispy perfection, these kachoris are entirely vegan and bursting with texture and flavor. Whether served as an appetizer, tea-time snack, or paired with chutney for a flavorful accompaniment, this recipe is a must-try for lovers of Indian cuisine. With simple ingredients and a foolproof method, enjoy creating this crowd-pleasing street food favorite from the comfort of your kitchen.

Nutriscore Rating: 45/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 10

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

Directions

Step 1

To prepare the dough, mix all-purpose flour and salt in a large bowl.

Step 2

Add 2 tablespoons of vegetable oil to the flour and mix until it resembles fine breadcrumbs.

Step 3

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.

Step 4

Wash and soak the mung dal in water for about an hour, then drain it well.

Step 5

In a dry pan, roast cumin seeds, coriander seeds, and fennel seeds over medium heat until aromatic. Allow to cool, then coarsely grind them.

Step 6

In a pan, heat 1 tablespoon of oil. Add ginger paste, green chili, and asafoetida. Sauté for a minute.

Step 7

Add the drained mung dal to the pan, and cook for 5-7 minutes over medium flame until the lentils are fragrant.

Step 8

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.

Step 9

Divide the dough into ten equal portions. Roll each into a smooth ball, then flatten slightly to create a small disc.

Step 10

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.

Step 11

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.

Step 12

Fry the kachoris in batches, turning occasionally, until they are golden brown and crisp. Drain on paper towels.

Step 13

Serve the vegan kachoris hot with your favorite chutney or a cup of tea.

Nutrition Facts

Serving size	(1535.7g)

Amount per serving	% Daily Value*
Calories	9859.8

Total Fat 977.9g	0%
Saturated Fat 137.1g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 4605.7mg	0%
Total Carbohydrate 250.8g	0%
Dietary Fiber 26.3g	0%
Total Sugars 8.5g
Protein 51.4g	0%

Vitamin D 0IU	0%
Calcium 261.3mg	0%
Iron 22.1mg	0%
Potassium 1742.1mg	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: 87.9%

Protein: 2.1%

Carbs: 10.0%