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.

Baked Dal Kachori

Ingredients:

For the dough:

Plain Flour                   -1 cup
Whole Wheat Flour     -1/2 cup
Ghee/Oil/Butter           -2 tblspoon
Salt                              -to taste
Ajwain                         -1 tspoon
water                            -make the dough

For the filling:
Mung dal                       -1 cup (250 ml) soaked and grind to paste
Urad Dal                        -1/2 cup (125 ml) soaked and grind to paste
Heeng                            -a pinch
Green chili paste           -1 tspoon
Ginger paste                  -1 tspoon
Amchoor                       -1 tspoon
Salt                                -to taste
Garam Masala               -1 tspoon
Oil                                 -1 tspoon


Method:

For the dough, mix both flour into a deep mixing bowl.
now tip in the ajwain and salt into it and mix well.
Now make a well in between the flour and pour the oil into it.
Now start to mix it and with the help of water knead it to stiff but smooth dough. Pt the dough aside for few minutes.

For the filling, Mix both the dal in to a bowl and add the green chili, ginger paste to it. Mix it well.
Now heat a pan with 1 tblspoon of oil, add heeng into the oil and immediately add the dal mix.
Now fry the dal in the oil add salt, amchoor and garam masala to it.
Cook the mixture till all the moisture from dal is gone and it starts to look dry crumble.

Pre-heat the oven at 200C and grease a oven tray.

Now divide the dough into 20 equal parts.
Roll each portion into a smooth ball.
With a rolling pin on a slightly oiled surface, roll out each ball into a thick patty about 5 cm (2-inches) wide.
Place 1 tablespoon of cooled filling in the centre of each one, pinching the edges of the dough back over to completely enclose the filling.
Pinch the excess dough together and press it back into the centre of the patty.
Flatten slightly; then with a rolling pin roll out seam side down (carefully avoiding puncturing the pastry) into a 2 inch wide kachori.
Now put all the rolled Kachoris onto the Oven tray and bake them for 25 minutes or until Kachoris turn golden.

Once your all Kachoris are baked, Brush them with butter or oil, if you wish to.
Serve them with Chutney or Chole on breakfast or evening tea.

Mung Daal Palak Kachori

Ingredients:

Atta / Wheat Flour               - 2 cup
Mung Daal / Mung lentils    - 1 cup soaked and made paste
Palak/Spinach                       - 1/2 cup
Salt                                        - to taste
Ajwain                                  - 1 tspoon
Heeng                                   - 1 tspoon
Green chili paste                   - 1 tspoon
Ginger paste                         - 1 tspoon
Oil                                        - 1 tblspoon + to fry


Method:

Mix everything in a deep bowl with 1 tblspoon of oil.
Now mix well and add some water to make the stiff dough, keep the dough aside for 5 minutes.
Heat the oil in deep heavy karahi to fry the Kachoris.
divide the dough into 12-15 equal size balls.
Now roll the kachoris of 2 inch diameter.
Fry the Kachoris untill they are golden from both sides.
Kachoris are ready to serve with different chutneys.

Aloo ki Kachori

Ingredients

For Dough:
Plain Flour/ Maida                               -1 Cup
Clarifying Butter/ Melted Ghee           -2 Tbspoon
Carom seeds/ Ajwain                           -1/2 Tspoon
Water                                                    -to knead the Dough
Salt                                                       -1/2 Tspoon

For Stuffing:
Potatoes                                                 -2 Medium Sized, Boiled and Mashed
Amchoor/ Raw Mango Powder             -1 Tspoon
Turmeric powder                                   -1/2 Tspoon
Coriander Powder                                  -1/2 Tspoon
Red chili Powder                                   -1/2 Tspoon
Garam masala                                        -1/2 Tspoon
Salt                                                         -to Taste
Fresh Coriander                                      -2 Tbspoon Chopped

Method:

Preparing Filling:
Heat the ghee in pan. Add boiled and mashed potatoes and spices together. Mix well and remove from the fire. Keep aside to cool.

Preparing Dough:
Combine all ingredients Maida, Ghee, Ajwain, and salt in a bowl and make stiff dough like puri dough. Knead till it's smooth and doesn't break while rolling. Cover it with wet cloth and set aside for an hour.

Making Kachoris:
Divide the dough into equal 6 portions and roll each one with the help of rolling pin for about 1 inch.
Now place one tbspoon of filling in centre of wrap and pinch the edges of rolled dough.
Now roll it again into a ball and press them very gently to flatten it. You can make the kachori with your palm or roll it with rolling pin.
When rolling with rolling pin remember to be gentle and place the pinched side up.
Heat the vegetable oil in the Karahi on high flame, when oil is hot enough, turn the heat to slow.
Now put a kachori in Karahi and deep fry it. Flip both sides slowly until the colour is golden. Do it on slow flame for more crispiness.
Serve the hot kachori with Chutney, Aloo ki sabzi or sweet tangy sauce.

Makai Ki Kachori (Potato stuffed Cornmeal bread)

Ingredients:

Cornmeal / Makai ka Aata        2 Cups
Wheat flour                             2 cup
Salt                                        to taste
Potatoes (Boiled and Mashed) 3
Green Chili (Finely Chopped) 2
Amchoor(Sour dried mango powder) 1/2 tspoon
Asafetida                               2 Pinch
Oil (To Fry)                          2 Cups
water to make the dough



Method:

Mix the flours, salt, 1 pinch asafetida to form a soft dough. you will need less water as cornmeal can be wet very easy. Let the dough rest for 5 minutes. divide the dough into 6-8 round balls/peda depends on the size of Kachori you want to make.
Mix green chili, amchoor, salt and 1 pinch asafetida to mashed potatoes and make it a dough consistency.
Put the kadhai on flame and let the oil get heat-up. As the oil start to get warm turn the flame to slow.
Follow the pictures below to form a kachori with hands.

  Make a round ball of dough

 This is how you put the stuffing in.

This is how you seal the dough with stuffing in.

This is how it looks after sealing the stuffing in.

Now start to pat it in between your fingers first

Move it to your palms and keep patting until you reach the desired size.

This is how big I like my Kachori to be.

I've made two of them to show you the fried Kachoris.

This the fried Makai ki Kachori with Boondi Raita, Sweet Chutney and Red spicy Chutney.