Mouthwatering Vegan Pakistani Stuffed Kachlori

Allergens

Gluten (Wheat)

Ingredients

• 10 fresh kachloris (deep
• fried, unleavened bread)
• 2 cups oil (for deep frying)
• 2 cups potatoes, boiled and mashed
• 1 cup green peas, boiled
• 1/2 cup onion, finely chopped
• 1/4 cup tomato, finely chopped
• 1/4 cup cilantro, finely chopped
• 1/4 cup green chili, finely chopped
• 2 tsp coriander powder
• 2 tsp red chili powder
• 1 tsp garam masala powder
• Salt, to taste
• Oil, for shallow frying (as needed)

Instructions

1. In a pan, heat oil over medium heat. Fry kachloris until golden brown and crispy. Remove from oil and set aside on a paper towel.
2. In a separate pan, heat 1 tbsp of oil. Add chopped onions, tomatoes, green chilies, and sauté for 3 minutes or until softened.
3. Add coriander powder, red chili powder, garam masala powder, salt, and cook for another 2 minutes.
4. Add boiled potatoes and green peas to the pan, mix well and cook for 5 more minutes on low heat.
5. Stuff the cooked potato mixture into each kachlori, pressing gently to seal the edges.
6. Heat oil in a shallow frying pan and carefully place the stuffed kachloris seam side down. Fry until golden brown and crispy.
7. Remove from oil and set on a paper towel to absorb excess oil. Serve immediately with your favorite dipping sauce.

Chef’s Insight

The balance of spices in this recipe creates an explosive flavor profile that will satisfy your cravings for Pakistani cuisine.

Notes

Ensure the kachloris are fully cooked before consuming.