Vegetable Kachori Curry

Vegetable Kachori Curry is a delectable and spicy Indian dish featuring crispy pastry filled with a savory vegetable mix, served in a rich, aromatic curry sauce. This dairy-free delight is perfect for a satisfying dinner that brings warmth and flavor to your table.

Ingredients

• All-purpose flour - 1 cup
• Water - 1/4 cup
• Vegetable oil - 4 tablespoons (for kneading and frying)
• Potato - 1 medium, boiled and mashed
• Green peas - 1/4 cup, boiled
• Carrot - 1/2 medium, grated
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garam masala - 1/2 teaspoon
• Chili powder - 1/2 teaspoon
• Salt - 1 teaspoon (adjust to taste)
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, pureed
• Ginger - 1 teaspoon, grated
• Garlic - 1 teaspoon, minced
• Cilantro - 2 tablespoons, chopped (for garnish)

Steps

1. In a mixing bowl, combine all-purpose flour and 1 tablespoon of vegetable oil. Gradually add water and knead to form a smooth dough. Cover the dough with a damp cloth and set aside for 15 minutes.
2. In a pan, heat 1 tablespoon of oil over medium heat. Add cumin seeds and let them splutter. Then add chopped onions, ginger, and garlic, and sauté until onions are translucent.
3. Add the boiled and mashed potato, green peas, grated carrot, coriander powder, turmeric powder, garam masala, chili powder, and salt. Mix well and cook for about 5-7 minutes. Remove from heat and let the filling cool.
4. Divide the dough into equal small balls. Roll each ball into a small circle, place a spoonful of the vegetable filling in the center, and fold the edges to form a pouch. Seal well and shape them into round kachoris.
5. In a deep pan, heat oil for frying. Once hot, carefully add the kachoris and fry until golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.
6. In the same pan, add the pureed tomato and cook for 5 minutes. Then add the remaining spices (coriander powder, turmeric powder, garam masala, and salt) and cook for another 5 minutes until the oil separates from the sauce.
7. Add water to reach your desired curry consistency and bring to a simmer. Carefully place the fried kachoris in the curry and let them soak for a couple of minutes.
8. Garnish with chopped cilantro and serve hot with rice or naan.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in fiber from vegetables, aiding digestion.
• Provides essential vitamins and minerals, supporting overall health.

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