Kachori

Kachori is a crispy, deep-fried pastry stuffed with a spiced lentil filling, making it a delightful and savory vegan breakfast option. Served with tangy chutney, it's a perfect start to the day.

Ingredients

• All-purpose flour - 1 cup
• Water - 1/4 cup (adjust as needed)
• Salt - 1/4 teaspoon
• Oil - 2 tablespoons (for dough)
• Moong dal (split green gram) - 1/2 cup
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon
• Hing (asafoetida) - a pinch
• Salt - 1/2 teaspoon (for filling)
• Oil - for deep frying

Steps

1. In a mixing bowl, combine all-purpose flour, 2 tablespoons of oil, and 1/4 teaspoon salt. Gradually add water and knead to form a smooth dough. Cover and let it rest for 20 minutes.
2. Meanwhile, rinse the moong dal and soak it in water for 30 minutes. Drain and transfer to a blender. Add cumin seeds, coriander powder, garam masala, red chili powder, hing, and 1/2 teaspoon salt. Blend to a coarse paste.
3. Heat 1 tablespoon of oil in a pan over medium heat. Add the lentil mixture and cook for 5-7 minutes, stirring occasionally, until the filling is dry and well-cooked. Let it cool.
4. Divide the dough into equal portions (about 6-8 balls). Roll each ball into a small circle, place a spoonful of the filling in the center, and fold the edges to seal it, forming a ball.
5. Flatten the stuffed ball gently with your palm and roll it out into a circle about 1/4 inch thick.
6. Heat oil in a deep frying pan over medium heat. Once hot, carefully slide in the kachoris, a few at a time. Fry until they puff up and turn golden brown, about 3-4 minutes on each side.
7. Remove and drain on paper towels. Serve hot with chutney.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 1 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.25 L

Health Benefits

• Rich in plant-based protein from lentils.
• High in fiber, promoting digestive health.

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