4 Serves
91 Mins
Prepare the dough by mixing all-purpose flour, salt, and oil in a bowl, then knead with water until smooth and let it rest.
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Vitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
134 µg / 400 µgCalcium
54 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
111 mg / 1,250 mgPotassium
272 mg / 4,700 mgSodium
869 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
Finely chop the onion and garlic using a chef's knife on a cutting board.
Heat oil in a frying pan and sauté the onions and garlic until golden brown, then add spices and salt and pepper to create the filling.
Divide the dough into small balls, flatten them, place a spoonful of the onion filling in the center, and seal the edges tightly.
Heat oil in a deep-frying pot and fry the kachoris on medium-low heat until they are golden brown and crispy on all sides.
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Danish