Not Made in China 

Kachori Potstickers

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)

  1. In a large mixing bowl, mix the flour and salt. 
  2. Add the boiling water to this and mix roughly with a fork. 
  3. 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.) 
  4. 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)
  5. 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)

      1. Heat the oil in a frying pan and add the seeds. 
      2. Once they start sizzling, add the coconut and roast until golden brown.
      3. Add the mung dal and all the spices and cook for about 5 minutes, stirring occasionally. 
      4. Add the peas and cook for another couple minutes, while using the back of the mixing spoon to smash them down coarsely. 
      5. 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) 

        1. Make about 1/2 inch sized balls of dough. 
        2. Roll them out in a thin (appropriately  3 inch) circle. Dust with flour and set aside while you get the remaining ready.
        3. 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. 
        4. For stuffing, take a rolled out wrapper in your palm. Wet the circumference on top using a bit of water.
        5. Put about 1+1/2 dinner-spoonful of stuffing in the center. Do not over stuff or they will rip. 
        6. Fold over in half, pinching and securing the edges together.  (👆🏼check out the pictures for reference or YouTube) 
        7. Lay them out on a plate with the secured side on top making the bottom flat. 
        8. Once you have all 6 ready, heat 2 tbsp of oil in a saucepan on medium. (Never slow for this entire process) 
        9. 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. 
        10. Add enough water to cover the dumplings till about 3/4 of their height and cover with a lid. 
        11. It takes about 5 minutes for 6 of these to steam through while the bottom gets some serious crunch. 
        12. Serve them with mint & tamarind chutney and enjoy while it’s hot and steaming. (Don’t forget to make the rest of the batches) 

        Products and places 👇🏼 


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