These savory vegan Kachori Pinwheels make an ideal bite-sized snack for any Indian-themed party. Crisp, flaky puff pastry is filled with a boldly spiced moong dal (or urad dal) mixture for a flavorful, nut-free and soy-free treat. A gluten-free option is suggested below.
Samosas are familiar to many, but kachori is a classic Indian street snack worth discovering. Like samosas, kachoris are deep-fried or baked pastries with a savory filling, typically lentils or spiced peas. The dough for both is similar; the difference is mainly shape and filling—samosas are triangular and often filled with spiced potatoes, while kachoris are round or flattened and commonly stuffed with spiced lentils (daal kachori).
Kachori used to be my favorite after-school treat, and these pinwheels recreate that comforting flavor in a quick, party-friendly format. Using store-bought vegan puff pastry speeds up the process: make the spiced lentil filling, spread it on the rolled-out pastry, roll into a log and slice into pinwheels. You can also shape smaller hand pies if you prefer. They’re perfect for festive occasions like Diwali.
More Indian Snacks:
Chickpea Kathi Rolls – Chickpea Chutney Wraps
Baked Moong Dal Samosas and 12 Vegan Holi Recipes. Gluten-free Soy-free Options
Vegan Samosa Pie
Chickpea Aloo Chaat Bowl with Date Tamarind Chutney
Samosa Pinwheels – Spiced Potato Pinwheels
Kachori Pinwheels
Ingredients
- 1/2 cup moong dal (petite yellow split mung) or urad dal, soaked overnight or at least 4 hours
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
- 2 teaspoons oil
- 1 teaspoon chickpea flour (optional)
- 1/2 teaspoon garam masala
- 2 teaspoons Kashmiri chili powder or paprika
- 1/2 teaspoon cayenne or Indian red chili powder
- 1 1/2 tablespoons ground coriander
- 1/2 teaspoon turmeric
- 1 teaspoon garlic paste (or 1/2 tsp garlic powder)
- 1 tablespoon minced ginger
- 1 green chili, minced
- 2 tablespoons chopped cilantro
- 1/2 teaspoon salt
- water as needed (about 1/4 cup during cooking)
- 1 sheet vegan puff pastry, about 9×9 inch (or store-bought sheet)
Instructions
- Drain the soaked dal. Pulse in a blender or food processor until coarsely blended—moist and textured, not completely smooth. Set aside.
- Grind fennel and coriander seeds in a spice grinder or blender until they form a coarse meal, not a fine powder.
- Heat oil in a skillet over medium. Add the ground fennel and coriander and cook until fragrant (15–30 seconds), then add the remaining ground spices and mix.
- Add ginger, garlic and green chili and sauté briefly, about 10 seconds.
- Stir in the mashed dal, salt and chopped cilantro. Press and mix so the spices coat the dal evenly. Cook 3–5 minutes until the mixture starts to dry and roast slightly.
- Add 1/4 cup water and cook 1–2 more minutes so the mixture is moist but not wet. Taste and adjust salt; cook longer if you notice raw lentil flavor. Remove from heat and cool to room temperature.
- If frozen, thaw pastry for 15–20 minutes. Roll it into an 11×13 inch (or similar) rectangle.
- Spread cooled filling over the pastry, leaving a 1/2-inch border on the edges for sealing.
- Roll the pastry from the long side into an even log. Brush the edge with a little water and seal.
- Using a sharp serrated knife, slice into 1/2–3/4-inch pinwheels. Arrange on a parchment-lined baking sheet (use a double layer of parchment or a thick baking dish).
- Brush tops lightly with water or non-dairy milk. Bake at 400°F (205°C) for 17–19 minutes, until golden. If centers need more time, bake 1–2 minutes longer; cover tops with parchment if they brown too quickly.
- Let cool a few minutes and serve warm with tamarind or mango chutney if desired. Store in a covered container at room temperature for the day or refrigerate up to 4 days; reheat in the oven to crisp.
Video
Notes
- Use a double layer of parchment or a thick baking dish so the filling doesn’t burn on the bottom.
- Make smaller, thinner pinwheels to reduce baking time and prevent the filling from drying out. A thicker baking sheet or ceramic dish helps keep the filling moist.
- Gluten-free option: use your preferred gluten-free pie crust or pastry alternative in place of puff pastry.
- Make-ahead: roll, seal, slice and freeze the pinwheels. Bake from frozen, adding a few extra minutes to the time as needed.
You can also use this spiced lentil filling to make rectangle puffs: cut rolled pastry into 3×5-inch rectangles, place filling on one side, moisten edges and seal to form pockets. Alternatively, make a larger assembled pie such as a samosa-style pie.
Nutrition
Nutrition information is an approximation.
Ingredients:
- Moong dal or urad dal, soaked overnight or at least 4 hours
- Whole spices: fennel seeds and coriander seeds
- Ground spices: garam masala, Kashmiri chili powder or paprika, cayenne or Indian red chili powder, ground coriander, turmeric, garlic
- Fresh: minced ginger, minced green chili, chopped cilantro
- Vegan puff pastry (many store-bought brands are dairy-free; check labels)
Tips
- Use double parchment or a thick baking dish to prevent burning the filling on the bottom.
- Smaller, thinner pinwheels bake more quickly and stay moister; avoid over-baking the filling.
- Turn the filling into rectangle puffs or sealed pockets if you prefer; the same seasoned lentil mixture works for many formats.
How to make Vegan Kachori Pinwheels:
Drain the soaked dal and pulse until coarsely blended—textured, not smooth. Set aside.
Grind fennel and coriander seeds to a coarse meal, then heat oil in a skillet. Add the ground seeds and cook until fragrant, about 15–30 seconds. Stir in the remaining ground spices.
Add ginger, garlic and green chili and cook briefly. Stir in the mashed dal, salt and cilantro and cook 3–5 minutes until the mixture begins to dry and roast slightly.
Add 1/4 cup water and cook another 1–2 minutes so the filling stays moist. Taste and adjust salt. Remove from heat and cool to room temperature.
Thaw puff pastry if needed and roll into an 11×13 inch rectangle. Spread the cooled filling, leaving a 1/2-inch border. Roll from the long side into a log, seal the edge with water, and slice into 1/2–3/4-inch pinwheels.
Place the pinwheels on a parchment-lined sheet (double layer recommended) or a thick stoneware dish. Brush tops with water or non-dairy milk and bake at 400ºF (205ºC) for 17–19 minutes until golden. Check centers and bake 1–2 minutes longer if needed.
Allow to rest briefly, then serve warm with tamarind or mango chutney. These pinwheels are best the same day, or store refrigerated up to 4 days and reheat in the oven to crisp.
