This is like one of those times when two legends come together and the result of course, is a blockbuster! I love Kachoris, I mean who doesn’t? What I don’t like is eating fried food unless there isn’t an option. Luckily, in my kitchen, there’s always an option.
Dumplings are on my ‘top 10 favorite foods’ list. (You do have a list right?!) So when I woke up one morning with major desi street-food cravings, I decided to give Kachoris a healthier spin by dressing them up as Potstickers. (Pan fried dumplings) Indo-chinese taken to a whole new level.
I also turned up the protein-o-meter for my stuffing with some mung dal. If you’re going to make it healthy, why not go all the way?
Ingredients (for dough)
*makes about 18
- 1 cup all purpose flour + extra for dusting & kneading
- 1 tsp salt
- 1/4 cup boiling water
- 1/4 cup Iced cold water
Preparation (for dough)
- In a large mixing bowl, mix the flour and salt.
- Add the boiling water to this and mix roughly with a fork.
- Add the cold water and use your fingers to mix till it roughly comes together as a sticky mixture. (Depending on your flour & and location, you might have to adjust the water ratio. Try adding spoonfuls of water to reach the right consistency if you don’t get there at first.)
- On a dusted work surface, use the extra flour to work this dough by kneading it for at least 5 minutes, adding flour as required. The more you work it, the better for the texture. (Burn those calories while you can)
- Then cover with cling film and let it rest while you get the stuffing ready.
Ingredients (for stuffing)
- 2 tbsp oil (I used coconut oil)
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp aniseeds
- 1 tbsp sesame seeds
- 1/4 cup dried/fresh, powdered/shredded (unsweetened) coconut
- 1 cup soaked and drained Split mung dal with the skin on. (Soak for about 6-8 hours)
- 1/2 cup boiled green peas
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1 tsp cayenne pepper
- 1-2 tsp paprika powder
- 1 tbsp raw mango powder (optional)
- Dash of lime juice
- Salt to taste
Preparation (for stuffing)
- Heat the oil in a frying pan and add the seeds.
- Once they start sizzling, add the coconut and roast until golden brown.
- Add the mung dal and all the spices and cook for about 5 minutes, stirring occasionally.
- Add the peas and cook for another couple minutes, while using the back of the mixing spoon to smash them down coarsely.
- Take it off the heat and let it cool before stuffing
Final ingredients (Potstickers)
- Oil for pan frying
- Prepared dough
- Prepared stuffing
Final Preparation (Potstickers)
- Make about 1/2 inch sized balls of dough.
- Roll them out in a thin (appropriately 3 inch) circle. Dust with flour and set aside while you get the remaining ready.
- I made them in batches of 6 because that’s how many my pan fits comfortably. So once u have 6 rolled out, you can start stuffing them.
- For stuffing, take a rolled out wrapper in your palm. Wet the circumference on top using a bit of water.
- Put about 1+1/2 dinner-spoonful of stuffing in the center. Do not over stuff or they will rip.
- Fold over in half, pinching and securing the edges together. (👆🏼check out the pictures for reference or YouTube)
- Lay them out on a plate with the secured side on top making the bottom flat.
- Once you have all 6 ready, heat 2 tbsp of oil in a saucepan on medium. (Never slow for this entire process)
- Once the oil is hot, place all the dumplings side by side or in a circle (As long as they are not overlapping) so that all the bottoms are touching the hot oil.
- Add enough water to cover the dumplings till about 3/4 of their height and cover with a lid.
- It takes about 5 minutes for 6 of these to steam through while the bottom gets some serious crunch.
- Serve them with mint & tamarind chutney and enjoy while it’s hot and steaming. (Don’t forget to make the rest of the batches)
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