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    Home » indian snacks

    Vegan Kachori Pinwheels

    Published: Oct 15, 2022 by Richa 15 Comments

    Jump to Recipe   Print Recipe

    These savory vegan Kachori Pinwheels are the perfect bite-sized snack for your Indian party! Savory puff pastry filled with a boldly spiced lentil (moong dal) filling. Nutfree Soyfree recipe. Gluten-free option.

    kachori pinwheels on a serving platter

    Everyone loves samosas – they are easily available and what’s not to love about a flaky crispy pastry filled with spiced potato goodness?! Kachori is another Indian street food classic that you might not be as familiar with. Just like a samosa, it is a deep-fried, crisp, and flaky round Indian pastry stuffed with delicious lentil filling. Fillings can vary from spiced lentils, spiced peas, potatoes, just spices, nuts spices and raisins etc.

    Both samosas and kachoris have a similar pastry dough. The difference is more in the shape. While samosas look like a pyramid, kachoris look like flattened discs. Samosas are filled with spiced potatoes. Daal kachoris are filled with lentils cooked with almost an equal amount of spices.

    close up of a platter of puff pastry pinwheels with lentil filling

    Kachori used to be my favorite post school snack(occasional fried goodies), so I wanted to find a quick and easy option that has all the flavor of this delicious Indian street food!

    Enter kachori pinwheels!. To make the process of preparing these vegan pinwheels at home easier we are resorting to using store-bought puff pastry. Make this delicious filling. Spread on rolled out puff pastry then slice and roll into pinwheels. You can also make them into small hand pastries with the filling if you don’t want pinwheels. Try these this festive Diwali season.

    close up of a platter of puff pastry pinwheels with lentil filling

    More Indian Snacks:

    Chickpea Kathi Rolls – Chickpea Chutney Wraps

    Baked Moong Dal Samosas and 12 Vegan Holi Recipes. Glutenfree Soyfree Options

    Vegan Samosa Pie

    Chickpea Aloo Chaat Bowl with Date Tamarind Chutney

    Samosa Pinwheels Spiced Potato Pinwheels

    Print Recipe
    5 from 2 votes

    Kachori Pinwheels

    These savory Kachori Pinwheels are the perfect bite-sized snack for your next party! Savory puff pastry filled with a boldly spiced lentil (moong dal) filling. Nutfree Soyfree Recipe.
    Prep Time15 mins
    Cook Time40 mins
    Soak time8 hrs
    Total Time55 mins
    Course: Appetizer
    Cuisine: Indian
    Keyword: Indian vegan snack
    Servings: 12
    Calories: 136kcal
    Author: Vegan Richa

    Ingredients

    • 1/2 cup (100 g) moong dal(petite yellow lentils/split green mung beans) or urad dal (skinned black matpe beans) soaked overnight or atleast 4 hours , or use red lentils
    • 2 teaspoons fennel seeds
    • 2 teaspoons coriander seeds
    • 2 teaspoons oil
    • 1 teaspoon chickpea flour
    • ½ teaspoon garam masala
    • 2 teaspoons Kashmiri chili powder or use paprika
    • ½ teaspoon of cayenne or Indian red chili powder
    • 1 1/2 tablespoons ground coriander
    • ½ teaspoon turmeric
    • 1 teaspoon garlic paste or ½ teaspoon garlic powder
    • 1 tablespoon minced ginger
    • 1 green chili minced
    • 2 tablespoons chopped cilantro
    • ½ teaspoon salt
    • Water as needed
    • 1 9x9 inch (200 g) vegan puff pastry sheet

    Instructions

    • Drain the soaking dal. Add to blender or food processor and process until the mixture is a coarsely blended textured mixture but not entirely smooth. See pictures. Set aside.
    • In a spice grinder or a blender with a grinder blade, add the fennel seeds and coriander seeds and blend until they are ground into a meal but not a fine powder
    • In a skillet, add oil and heat over medium heat. Once the oil is hot add the ground-up fennel seeds and coriander seeds and cook until the mixture is starting to get fragrant. Depending on your stove, or pan this might take 15-30 seconds. Then add in the rest of the ground spices and mix in.
    • Add in the ginger and garlic and green chili and cook for 10 seconds.
    • Then add in your mashed up moong dal, salt and cilantro and mix really well. Press and mix in so that all the spices and dal are mixed in really well. Cook for 3-5 minutes until the mixture is starting to dry and dal is starting to get roasted.
    • Add in ¼ cup of water and continue to cook for another 1-2 minutes until water is somewhat incorporated in the mixture. So that it’s not entirely dried out.  Carefully taste and adjust salt. Cook a few minutes longer if you can taste the rawness in the lentils. Splash water as needed during cooking so the lentils don’t dry out too much. Then take off heat and let it cool.
    • If you haven’t thawed your pastry, let sit on the counter for 15-20 minutes. Roll it out into 11x13 inch or similar sized rectangle.
    • Once filling is cooled down to room temperature, spread it on the rolled out pastry sheet. Leave ½ inch on the sides so that it’s easy to roll the pinwheels.
    • Roll up pastry until evenly rolled. (Roll whichever side is easier to roll and make smaller pinwheels). Use some water on edges and then seal it.
    • Use a sharp serrated knife to slice the pinwheels into about ½ to ¾ inch thick slices. Place the pinwheels on a parchment lined baking sheet (use double layer of parchment sheets) or use a thick ceramic or stoneware baking dish.
    • Brush the tops with a little bit of water or non-dairy milk. Bake at 400ºF (205ºC) for 17-19 minutes or until golden.
    • Check if the centers of the pinwheels puff pastry are cooked or not. (If the tops /top lentils are browning or crisping too quickly, cover the pan with parchment.) If not you’ll want to bake them for another 2 minutes or so then remove from oven.
    • Let them sit for a few minutes then serve immediately as is or with some tamarind chutney or mango chutney.
      Store: Store in covered container on the counter for the day, refrigerate for upto 4 days. Reheat in the oven for 5 mins to crisp up. Depending on the moisture content in the lentils, they will soften a bit or more.

    Notes

    • Be sure to use a double sheet so that the filling doesn’t burn at the bottom.
    • Make thinner and smaller vegan pinwheels so that you don't have to bake them too long. Longer bake time can dry out or crisp up the filling. To avoid too crisped filling, use thicker baking sheet or a ceramic baking dish 
    • Glutenfree: Use a gluten-free pie crust of choice 
    • Make ahead: Roll the pastry with the filling, seal, slice and freeze. Bake directly from the freezer. The bake time might need additional few minutes 
    You can also use this filling to make rectangle puffs instead. Instead of pinwheels you can cut up rolled up puff pastry sheets into 3x5 inch rectangles then place the filling on one side of the rectangle. Use water along the edges of the rectangles and then seal it so that It’s like a pizza pocket and bake. Or make a larger pie like my samosa pie. 

    Nutrition

    Nutrition Facts
    Kachori Pinwheels
    Amount Per Serving
    Calories 136 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 2g13%
    Trans Fat 0.003g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Sodium 160mg7%
    Potassium 49mg1%
    Carbohydrates 14g5%
    Fiber 2g8%
    Sugar 1g1%
    Protein 4g8%
    Vitamin A 135IU3%
    Vitamin C 2mg2%
    Calcium 16mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • for the filling, we use moong dal or urad dal which we need to soak overnight to be able to blend them
    • whole spices: a fragrant blend of fennel seeds and coriander seeds
    • ground spices: garam masala, Kashmiri chili powder, cayenne or Indian red chili powder, ground coriander, turmeric, garlic powder
    • fresh ingredients: minced ginger,  green chili, and cilantro, chopped
    • vegan puff pastry – puff pastry is traditionally made using butter but many brands like pepperidge farm are vegan

    Tips

    • Be sure to use a double sheet so that the filling doesn’t burn at the bottom.
    • Make thinner and smaller vegan pinwheels so that you don’t have to bake them too long. Longer bake time can dry out or crisp up the filling. To avoid too crisped filling, use thicker baking sheet or a ceramic baking dish
    • You can also use this filling to make rectangle puffs instead. Instead of pinwheels you can cut up rolled-up puff pastry sheets into 3×5 inch rectangles then place the filling on one side of the rectangle. Use water to put water along the edges of the rectangles and then seal it so that It’s like a pizza pocket and bake. Or make a larger pie like my samosa pie. 

    How to make Vegan Kachori Pinwheels:

    ingredients needed for making Kachori Pinwheels

    Drain the soaking dal(lentils). Add to blender or food processor and process until the mixture is a coarsely blended textured mixture but not entirely smooth. See pictures. Set aside.

    urad dal in a food processor container

    blended ural dal in a food processor

    In a spice grinder or a blender with a grinder blade, add the fennel seeds and coriander seeds and blend until they are a meal(not a fine powder)

    fennel seeds and coriander in a grinder

    ground coriander and fennel seeds in a grinder

    ground spices frying in a saucepan with oil

    In a skillet, add oil and heat over medium heat. Once the oil is hot add the ground-up fennel seeds and coriander seeds and cook until the mixture is starting to get fragrant.

    Depending on your stove, or pan this might take 15-30 seconds, then add in the rest of the ground spices and mix in.

    ground spices frying in a sauteeing pan

    Add in the ginger and garlic and green chili and cook for a few seconds

    spices, garlic, chili and ginger frying in a sauteeing pan


     

    Indian spice paste frying in a sauteeing pan

    Then add in your mashed up moong dal, salt, and cilantro and mix really well. Press and mix in so that all the spices and dal are mixed in really well. Cook for 3-5 minutes until the mixture is starting to dry and dal is starting to get roasted

    ground ural dal, cilantro and spice blend in a sauteeing pan

    Add in ¼ cup of water and continue to cook for another 1-2 minutes until water is somewhat incorporated in the mixture. So that it’s not entirely dried out.

    Taste and adjust salt. Cook a few minutes longer splashing in water if needed if you can taste the raw flavor of the lentils. Then take off heat and let it cool.

    filling for vegan kachori pinwheels in a sauteeing pan

    a sheet of puff pastry pasty being rolled out on a chopping board

    If you haven’t thawed your pastry, let it sit on the counter for 15-20 minutes. Then Roll it out into an 11×13 inch or similarly sized rectangle.

    Once the filling is cooled down to room temperature, spread it on the rolled out pastry sheet. Leave ½ inch on the sides so that it’s easy to roll the pinwheels.

    vegan lentil filling being spread out on a sheet of puff pastry

    a sheet of puff pastry with lentil filling being rolled up to make pinwheels

    Roll up pastry from the long side until evenly rolled. Use some water on edges and then seal it.

    rolled up filled puff pastry ready for cutting into pinwheels

    Use a sharp serrated knife to slice the pinwheels into about ½ to ¾ inch thick slices. Place the pinwheels on a parchment-lined baking sheet (use a double layer of parchment sheets) or use a thick stoneware baking dish.

    vegan pinwheels being cut on a chopping board

    vegan pinwheels on a chopping board

    Brush the tops with a little bit of water or non-dairy milk. Bake at 400ºF (205ºC) for 17-19 minutes or until golden.

    vegan pinwheels on a sheet of parchment paper ready for baking

    Check if the centers of the pinwheels puff pastry are cooked. If not you’ll want to bake them for another 2 minutes or so then remove them from the oven.

    Let them sit for a few minutes then serve immediately as is or with some tamarind chutney or mango chutney.

    vegan kachori pinsweels fresh out of the oven on a sheetpan

    vegan pinwheels on a sheet of parchment paper

     

     

     

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    1. Lea

      February 27, 2023 at 9:38 am

      I am one of those people who does not enjoy potatoes and peas in the same recipe….. Before I became vegan I used to always buy ground chicken samosa by the hundred….(not kidding) So I am looking forward to making this….

      Reply
      • Vegan Richa Support

        March 20, 2023 at 9:19 pm

        let me know what you think!

        Reply
    2. Joanna

      December 27, 2022 at 5:22 am

      5 stars
      Fantastic

      Reply
      • Vegan Richa Support

        December 28, 2022 at 10:52 am

        Thank you!

        Reply
    3. Janice

      October 16, 2022 at 11:50 am

      I am unable to eat sugar/honey. Does tamarind paste or tamarind chutney affect your blood sugar levels? I can eat up to equivalent of 5-6 grams sugar without an issue. Thanks.

      Reply
      • Richa

        October 16, 2022 at 10:41 pm

        They don’t need to be served with chutney. They are delicious on their own. If you feel like you need a dip, use non dairy yogurt mixed with salt, pepper and cumin

        Reply
    4. Nav

      October 16, 2022 at 2:26 am

      Can this be prepped in advance at all? Do you think it’s possible to freeze or refrigerate the cooked filling alone and then thaw and use in the puff pastry accordingly?

      Reply
      • Richa

        October 16, 2022 at 10:43 pm

        Yes. Roll the sheet up with the filling, seal, slice and freeze. Bake directly from the freezer. The bake time might need additional few minutes

        Reply
    5. Carla

      October 15, 2022 at 4:08 pm

      Hi Richa, these look yummy! Just wondering if I used red split lentils do you still soak overnight as per recipe? Or could I partly cook them instead? Thanks, Carla

      Reply
      • Vegan Richa Support

        October 18, 2022 at 11:13 am

        Either way is fine.

        Reply
    6. Pat

      October 15, 2022 at 6:27 am

      This looks delicious and attractive. I have a question about rolling it up. You say to roll it from the long side but your picture shows that you rolled it from the short side. Confused.

      Reply
      • Richa

        October 15, 2022 at 3:46 pm

        Roll any side. Just keep them smaller

        Reply
      • Vegan Richa Support

        October 15, 2022 at 6:01 pm

        ok, Step #9:Roll up pastry until evenly rolled. (Roll whichever side is easier to roll and make smaller pinwheels). Use some water on edges and then seal it.” (also see the Tips section)

        Reply
    7. Ramya

      October 15, 2022 at 5:36 am

      Cant wait to make this soon for me i love kachori sooooooooooooooooo much i never had vegan kachori pinwheels before perfect for my office snacks love your recipes as always brightens up my day everyday after work

      Reply
      • Vegan Richa Support

        October 15, 2022 at 6:03 pm

        Love your enthusiasm! Agree~perfect work munchies.

        Reply

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