A traditional indian street food / snack - that's vegan!
A crispy, flaky pastry packed with a savory lentil stuffing spiced with authentic indian flavours. Using our kachori seasoning - this has never been easier.
There are many different variations of this snack, so feel free to change it up and make it your own! Try adding different lentil types, different vegetables or even different spices.
300g plain flour
3tbsp coconut oil
100g red split lentils - soaked overnight
100g mung dal (or yellow split lentils) - soaked overnight
5cm ginger - peeled & grated
2 garlic cloves - minced
4tbsp gram flour
1tbsp kachori seasoning
1tbsp chilli powder
1tsp ground ajwain
Add the flour to a large bowl with a pinch of salt, add the coconut oil, ajwain and a splash of warm water, mix well untila dough begins to form, adding more water if needed.
Knead the dough on a clean surface, return tot he bowl and leave to rest in a warm place.
Add the lentils to a food processor and blitz until smooth.
Heat oil in a pan and add the garlic and ginger, cook for 2-3 minutes until fragrant and stir in the gram flour, cook for a further 2-3 minutes, mixing well.
Divide the dough into equal portions and roll into balls, flatten the dough and place a spoonfull of filling inside, wrapping the dough around to create a ball shape.
Deep fry the kachori until browned, drain excess oil and serve immediately.