Gluten-Free Kachori
Discover the perfect indulgence with this *Gluten-Free Kachori* recipe, a wholesome twist on the traditional Indian snack. Crafted with a flaky, tender crust made from gluten-free all-purpose flour and infused with the binding power of xanthan gum, these savory delights are stuffed with a spiced moong dal filling bursting with the aromatic flavors of cumin, fennel, and garam masala. Each bite delivers a crisp, golden exterior and a warmly spiced, hearty core. Ideal for anyone seeking a gluten-free snack, these kachoris are deep-fried to perfection and pair beautifully with tangy tamarind chutney or refreshing green chutney. Prepare to impress your guests with this flavorful, allergen-friendly take on a beloved classic that’s perfect for festive occasions, tea-time treats, or as a purely satisfying comfort food.
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 50 grams Butter
- 1 teaspoon Salt
- 120 milliliters Water
- 100 grams Yellow moong dal (split yellow lentils)
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Fennel seeds
- 0.25 teaspoon Asafoetida (hing)
- 1 teaspoon Grated ginger
- 500 milliliters Oil for frying
- 0.5 teaspoon Salt for filling
Instructions
Rinse the yellow moong dal thoroughly and soak it in water for 1 hour. Drain completely after soaking.
In a blender, add the soaked moong dal and blend it into a coarse paste without adding any water.
Heat a non-stick pan and add a tablespoon of oil. Once hot, add cumin seeds, fennel seeds, and asafoetida. Sauté for a few seconds until the seeds crackle.
Add the grated ginger to the pan and sauté for about a minute.
Add the moong dal paste to the pan, and stir in coriander powder, garam masala, red chili powder, and salt. Cook the mixture on a medium flame until it turns dry and light brown. Set this filling aside to cool.
In a mixing bowl, combine gluten-free all-purpose flour, xanthan gum, 1 teaspoon of salt, and melted butter. Mix well.
Gradually add water to the flour mixture to form a soft and pliable dough. Knead well and cover the dough with a damp cloth. Let it rest for 15 minutes.
Divide the dough into small equal portions and flatten them into small discs.
Place a spoonful of the dal mixture filling in the center of each disc. Fold the edges over the filling and seal it securely, forming a ball.
Gently flatten each filled ball slightly with your palms.
Heat oil in a deep frying pan over medium heat. Test the oil with a small piece of dough; if it rises to the surface gradually, the oil is ready.
Once the oil is hot, carefully slide in the kachoris and fry until they are golden brown and crisp, turning occasionally.
Remove the kachoris using a slotted spoon and drain them on kitchen paper towels.
Serve the gluten-free kachoris hot with tamarind chutney or green chutney as per your preference.
Nutrition Facts
Calories |
24100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2276.8 g | 702% | |
| Saturated Fat | 395.7 g | 476% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 489 mg | 39% | |
| Sodium | 15781 mg | 165% | |
| Total Carbohydrate | 1020.7 g | 89% | |
| Dietary Fiber | 79.1 g | 68% | |
| Total Sugars | 16.6 g | ||
| Protein | 132.3 g | 64% | |
| Vitamin D | 33.3 mcg | 1% | |
| Calcium | 795 mg | 15% | |
| Iron | 45.4 mg | 61% | |
| Potassium | 6000 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
