Pasta Kachori

Pasta Kachori is a delightful fusion dish combining the traditional Indian snack kachori with pasta, featuring a spicy lentil filling wrapped in al dente pasta. This dish offers a unique blend of flavors and textures, perfect for adventurous eaters.

Ingredients

• Pasta (fusilli or penne) - 200 grams
• Moong dal (yellow split lentils) - 100 grams
• Onion - 1 medium, finely chopped
• Ginger - 1 inch, grated
• Green chili - 1, finely chopped
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Salt - to taste
• Oil - 2 tablespoons
• Fresh coriander leaves - for garnish
• Water - as needed

Steps

1. Soak the moong dal in water for at least 2 hours, then drain.
2. In a pan, heat 1 tablespoon of oil and add cumin seeds. Once they splutter, add chopped onions, ginger, and green chili, and sauté until onions turn golden.
3. Add the soaked moong dal, turmeric powder, coriander powder, garam masala, and salt. Mix well and cook for 5-7 minutes, adding water as needed to prevent sticking.
4. Once the dal is cooked and slightly mashed, remove from heat and let it cool.
5. Boil water in a large pot, add a pinch of salt, and cook the pasta according to package instructions until al dente. Drain and set aside.
6. Take small portions of the dal mixture and form them into small balls.
7. Wrap each ball with a piece of cooked pasta, ensuring it is fully enclosed. Repeat for all balls.
8. In a clean pan, heat the remaining oil and place the stuffed pasta kachoris. Cook until they are golden and crispy on all sides.
9. Serve hot, garnished with fresh coriander leaves alongside your favorite chutney or sauce.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in protein due to lentils, supporting muscle health.
• High in fiber, promoting digestive health.

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