Tuesday 23 December 2014

Baked urad dal khasta kachori

If you love eating kachori, but avoid because it is fried and has high calories, this baked and healthy version of popular Indian snack is for you.
Baked khasta kachori
For Dough:
  • 1 bowl wheat flour 
  • 1 bowl all purpose flour 
  • 1/2 tsp baking powder 
  • Salt to taste 
  • 1/4 cup oil 
  • 1/4 tsp carom seeds 
  • Cold Water to knead dough
For Stuffing:
  • 1 bowl urad dal soaked for 3-4 hours 
  • 5-6 tbsp roasted chickpea flour 
  • 1 tbsp oil 
  • 1/2 tsp cumin seeds 
  • 1/2tsp fennel seeds 
  • 1/2 tsp coriander seeds 
  • 1 finely chopped green chilly 
  • 1/2 inch piece finely chopped ginger 
  • 10-12 chopped raisins 
  • 5-6 chopped cashews 
  • Salt to taste 
  • 1/2 tsp chilly powder 
  • 1/4 tsp turmeric powder 
  • 1/2 tsp coriander powder 
  • 1/2 tsp dry mango powder 
For the dough:

    • Sieve together both the flours and baking powder, add salt, carom seeds and oil, rub the flour with finger tips till it is crumbly in textur, knead into a firm dough using water. Cover dough with a damp kitchen towel and let it rest for 20 minutes. 

    For the stuffing: 

    • Heat oil in a wok, add cumin seeds, fennel seeds and coriander seeds, saute till aromatic, add chopped chillies and ginger, saute for few seconds. 
    • Add soaked urad, chickpea flour, salt, dry spices powder and cook for 2-3 minutes or till the mixture becomes dry and aromatic. 
    • Add chopped raisins , cashews and dry mango powder and mix well. 
    • Let it cool completely before using for filling in kachori.


    • Divide the dough into 12-14 equal sized balls. 
    • Take one portion and flatten with your fingers to make small puri/roti, the center of the puri should be thicker than the edges.
    • Add 1 tbsp of filling in the center and and seal the edges and make sure the filling is not coming out.

    • Gently press with your hands to flatten it.
    • Make all the kachoris using the same procedure.
    • Pre heat oven at 180 degree c.
    • Arrange kachoris on baking tray, brush every kachori with little oil.
    • Bake for 12-15 minutes from one side or till crunchy and brown.
    • Flip and brush with oil and bake again for 12-15 minutes (depending upon the size of the kachoris)
    • Serve hot with tamarind chutney!

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