VEGAN KACHORI PINWHEELS

perfect bite-sized snack

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.

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Key Ingredients

Moong dal Fennel seeds Coriander seeds Chickpea flour Garam masala Kashmiri chili powder Ground coriander Turmeric Cilantro Ginger

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1

Drain dal, blend in a food processor until coarsely textured, set aside. In a spice grinder, grind fennel and coriander seeds until ground into a meal.

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2

Heat oil in a skillet over medium heat. Add fennel seeds and coriander seeds, cook until fragrant, then add spices, ginger, garlic, green chili, mashed moong dal, salt, and cilantro. Mix well, press, and cook for 3-5 minutes until dry and dal roasted.

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3

Cook lentils in ¼ cup of water for 1-2 minutes until they are slightly incorporated. Taste and adjust salt, if needed. Cool and let cool. Roll out a pastry sheet into an 11x13 inch rectangle. Spread the filling on the sheet, leaving ½ inch on the sides for easy pinwheel rolling.

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4

Roll pastry into pinwheels, using water on edges and sealing. Slice pinwheels into ½ to ¾ inch thick slices. Place on a baking sheet or dish, brush with water or milk.

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5

Bake at 400ºF for 17-19 minutes until golden. Check for cooked centers and remove from oven. Serve with tamarind or mango chutney.

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