Baked Moong Daal Kachori Recipe

By: Manjula Jain

Serving : 3 people
Total Time :30 minutes

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Baked Moong Daal Kachori

Baked Moong Daal Kachori Recipe

Baked Moong Dal Kachori is a low fat, healthy alternative snack which is filling to eat but are light on the diet.

Baked Moong Dal Kachori

Ingredients

  • 1/2 cup moong daal soaked
  • 2 Tbsp Oil
  • 1 tsp Coriander powder
  • 1/2 tsp Cumin powder
  • 1 tsp Red chilli powder
  • 1/2 tsp Coriander seeds
  • 1/2 tsp Chat masala
  • 1 tsp Dried Mango Powder
  • 1/2 tsp Garam Masala
  • 1/4 tsp Turmeric Powder
  • Fresh Coriander
  • 1/2 tsp Fennel powder
  • Salt to taste

For Covering

  • 2 cup Refined flour maida
  • 1 tsp Carom seeds
  • Salt to taste
  • 1/4 tsp Baking powder
  • 2 Tbsp Ghee for brushing

Instructions

  • Heat oil in a non-stick pan, add coriander seeds, coriander powder, cumin powder, red chilli powder, fennel powder, garam masala powder and salt and mix well and sauté for 2 minutes add little water to avoid over cooking, Add soaked moong daal , ½ half cup water, dry mango powder and chat masala mix well and cook till moong daal is fully cooked
  • When daal mixture becomes dry, transfer it into another bowl and let it cool.
  • Preheat oven to 180° C
  • Put refined flour in a bowl, add salt, baking powder, ghee and carom seeds and mix well. Add sufficient water and knead into a stiff dough. Cover the bowl with cloth and rest the dough for 20 minutes.
  • Divide the dough into equal portions and shape into balls. Apply a little oil to each ball, press them slightly and roll out into small puris with the edges being thinner than the centre. Place some of the daal mixture in the centre, dampen the edges, bring them together and press to seal.
  • Press slightly and roll into small puris ensuring that the filling is evenly spread.
  • Grease a baking tray, place the kachoris in it, brush them with a little ghee and bake in the preheated oven at 200° C for about 15 minutes or till the kachoris are cooked and golden.
  • Arrange them on a serving plate and serve hot with tamarind chutney and chopped onion

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