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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
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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

Kachori Pinwheels

5 from 3 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 40 minutes
Soak time: 8 hours
Total: 55 minutes
Servings: 12
Course: Appetizer
Cuisine: Indian
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.
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Ingredients 
 

  • 1/2 cup 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 9×9 inch 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 11×13 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.

Video

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 3×5 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

Calories: 136kcal, Carbohydrates: 14g, Protein: 4g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Sodium: 160mg, Potassium: 49mg, Fiber: 2g, Sugar: 1g, Vitamin A: 135IU, Vitamin C: 2mg, Calcium: 16mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

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

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 3 votes (1 rating without comment)

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17 Comments

  1. Krithika says:

    5 stars
    I made this yesterday and loved the flavors. I did double the spice mix, the dal filling tasted a little bland to me. Also ran out of patience to roll out the puff pastry thinner: I think it would have baked better if thinner. Very tasty overall, I will make again with more spice.

    1. Richa says:

      Awesome!

  2. Lea says:

    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….

    1. Vegan Richa Support says:

      let me know what you think!

  3. Joanna says:

    5 stars
    Fantastic

    1. Vegan Richa Support says:

      Thank you!

  4. Janice says:

    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.

    1. Richa says:

      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

  5. Nav says:

    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?

    1. Richa says:

      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

  6. Carla says:

    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

    1. Vegan Richa Support says:

      Either way is fine.

  7. Pat says:

    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.

    1. Richa says:

      Roll any side. Just keep them smaller

    2. Vegan Richa Support says:

      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)

  8. Ramya says:

    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

    1. Vegan Richa Support says:

      Love your enthusiasm! Agree~perfect work munchies.