Baked Moong Daal Kachori / Baked Mung lentil Stuffed Bread

Kachoris are all time favourite item in my house. We can eat them in ay meal time, be it breakfast, lunch, brunch, teatime or dinner. We eat them with tea, shakes, make like chaat or as and how we want to eat them. At the same time I need to keep an eye on everyone's oil intake and health. Afterall healthy family is a happy family.

This time when everyone demanded for Kachori I baked them. To my surprise family loved them and ate them until only 2 left for me. I'm ok with that, just because they enjoyed it. How satisfy you feel, when you see your family smiling while eating.

I also made one batch to take them with us on our Caravan Holiday. Very handy snack, when you do not have extended kitchen gadgets just like your own kitchen. Made some muffins and cookies as well for that holiday. Will post the muffin recipe soon.

The recipe is also not very complicated, I would not say very easy but still easy to make. Baking will also reduce the work of frying and less heating of you kitchen in these hot summer days. So try this recipe and this time bake the Kachoris instead of frying. I'm sure you will love them. Let me know your feedback on these baked kachoris by commenting below........Until Next Time, Happy Cooking Friends, Saumya

This recipe will also represent the blog at this Month's Monthly Masala Party at WhitBit's Indian Kitchen. Visit the link and see more Indian recipes and spread the love.

Ingredients:

For the Dough:
Whole Wheat Flour                     - 1 cup
Plain Flour                                   - 1/2 cup
Semolina                                      - 1/2 cup
Cornflour                                     - 1 tblspoon
Amchoor                                     - 1/2 tspoon
Red Chili Powder                       - 1/2 tspoon
Salt                                             - to taste - 1 tspoon
Butter/Oil                                   - 2 tblspoon
Yogurt                                        - 1 tblspoon
Water                                         - as required

For The Stuffing:
Moon Daal/Mung Lentil          - 1 cup washed and soaked overnight
Carom Seeds/Ajwain               - 1 tspoon
Turmeric                                  - 1/4 tspoon
Coriander Powder                    - 2 tspoon
Amchoor                                  - 1/2 tspoon
Red Chilli Powder                   - 1/2 tspoon
Garam Masala                         - 1/2 tspoon
Salt                                          - to taste
Oil                                           - 2 tblspoon


Method:

Wash and soak the Moong Dal overnight.
Pressure cook the daal with just 1/2 cup of water for 2 whistles, just to soften it.
Take it out from the pressure cooker and keep aside.
Meanwhile lets prepare the dough for the Kachori.
Mix all the dry ingredients listed under "For the Dough" except water, in a deep mixing bowl/stand mixer.

Add Butter and Yogurt and Knead it to a stiff dough with the help of water.

Keep the dough aside, covered with a damp cloth.

Now in a pan/karahi, heat 1 tblspoon of oil, when warm ass carom seeds into it.
When seeds start to crackle, add the Cooked daal and all the dry spices, Turmeric, Coriander powder, Amchoor, Garam Masala, Red Chili powder and salt.

Start mixing the daal in the pan with spices and oil.

Keep mixing and pressing the Daal to make it in to the mushy texture. Keep mixing and roasting until it becomes dry and starts to leave the pan from all sides.

You can roast the Daal as much as you like to make it crispy or keep it soft.
Once roasted and mixed, take the daal out on a plate and let it cool down.
Pre heat the oven to 200c. Prepare a baking tray with nonstick paper/mat.
Divide the Dough into equal portion of 18-20 balls, and shape them into balls, depending on the size you like.
I made 18 dough balls out of this quantity.
Spread balls into round discs, place a portion of cooked daal mixture, pinch the edges together and seal into a round.
Brush the kachoris with oil and place them on the lined baking tray.
Put tray in the preheated oven and bake for 8-10 minutes or until golden brown.
Do not over cook the Kachoris if the don't look very dark brown, as they will keep cooking with the heat inside them, just like other baking items.
Take the Kachoris out from oven once golden and keep them on cooling rack to let them cool a bit.
Serve the Kachoris with choice of Chutneys and Dips.

This recipe will also represent the blog at this Month's Monthly Masala Party at WhitBit's Indian Kitchen. Visit the link and see more Indian recipes and spread the love.