Kachori Chole

Kachori Chole is a delightful North Indian dish featuring flaky, spiced pastry filled with lentils, paired with a rich chickpea curry. This dish combines textures and flavors, making it a popular choice for a hearty meal.

Ingredients

• All-purpose flour - 150 grams
• Split yellow moong dal - 50 grams
• Chickpeas (cooked) - 200 grams
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, pureed
• Ginger - 1 inch piece, grated
• Garlic - 2 cloves, minced
• Green chili - 1, finely chopped
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Turmeric powder - 1/4 teaspoon
• Red chili powder - 1/2 teaspoon
• Salt - to taste
• Oil - for frying (approx. 200 ml)
• Fresh coriander leaves - for garnish

Steps

1. Soak the split yellow moong dal in water for 2 hours, then drain and grind to a coarse paste.
2. In a bowl, mix the all-purpose flour with 1 tablespoon of oil and a pinch of salt. Knead into a soft dough using water as needed. Cover and let it rest for 20 minutes.
3. In a pan, heat 1 tablespoon of oil and add cumin seeds. Once they splutter, add finely chopped onion and sauté until golden.
4. Add minced garlic, grated ginger, and chopped green chili. Cook for another 2 minutes.
5. Stir in the pureed tomato, coriander powder, turmeric powder, red chili powder, and salt. Cook until the oil separates from the mixture.
6. Add the ground moong dal to the pan and stir well. Cook for 5-7 minutes, then let it cool. This will be the filling for the kachoris.
7. Divide the dough into equal portions and flatten each portion into a small disc. Place a tablespoon of the moong dal mixture in the center and fold the edges to seal it, forming a round ball.
8. Roll out the filled balls gently into small discs, being careful not to let the filling spill out.
9. Heat oil in a deep frying pan over medium heat. Fry the kachoris until they are golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
10. In a separate pot, heat a little oil and add cooked chickpeas. Add the remaining spices and salt, and simmer for 5 minutes.
11. Serve the crispy kachoris with the chickpea curry (chole) garnished with fresh coriander leaves.

Nutrition

• Calories: 520
• Protein: 18 g
• Carbs: 75 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in protein due to lentils and chickpeas, aiding muscle health.
• High in fiber, promoting digestive health and satiety.

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