Baked Kachori Recipe | co*cktail Kachori |Mini Kachori Recipe
This is my latest addition to the Baked Indian Savory goodies ! It doesn’t get better than this !
Kachori / Kachodi is a popular , deep fried , flaky , Indian snack and I tried to bake it ❤
Recipe –
Makes around 40 Bite sized Kachoris
Ingredients:
Kachori Dough
2 cups All Purpose flour
1/2 tsp Ajwain /Carom Seeds
1 tsp Salt or to taste
6 tbsp Oil
2/3 cup Chilled Water ( or less or more )
I used 2 types of stuffing –
Stuffing Option 1:
1/4 cup Yellow Moong dal / lentils
1 tsp. Ginger paste / Grated Ginger
3/4 tsp ground Fennel seeds
3/4 tsp Coriander powder
1/2 tsp Red chili powder / cayenne
1/2 tsp Dry Mango powder (amchoor)
1/8tsp Asafetida (optional)
1/4 tsp. Garam Masala
3 tbsp chopped Cilantro
Salt to Taste
2 tbsp Oil
Method- Stuffing Option 1
Making the Stuffing:
1) Rinse the dal for 2-3 changes of water and soak in enough water, for 3-4 hours. Grind the dal , just enough to break it into half. Do not grind too much , or else you will be left with a paste.
2) Mix the dry masalas – ground fennel seeds , coriander powder , red chili powder , dry mango powder , asafetida and salt in 2-3 tbsp of water to make a spice paste.
3) Heat 2 tbsp. of oil in a non stick skillet . Add ginger paste / grated ginger . Cook till the raw smell of ginger disappears. Next , add the above prepared spice paste and let the spices cook for 30 seconds. Keep stirring.
4) Add the moong dal and mix well with the spice paste . Roast the moong dal on medium heat till the water dries up , until brown and well roasted . Keep stirring throughout .
5) Once done , add chopped cilantro and garam masala . Check for seasoning and adjust accordingly. Mix well and turn the heat off. Set aside to cool.
Stuffing Option 2
1/3 cup Besan / Gram Flour (Roasted)
1/4 tsp. Turmeric Powder tsp.
1/2 tbsp ground Fennel seeds
1/2 tbsp Coriander powder
1/2 tsp Red chili powder / cayenne
1/2 tsp Dry Mango powder (amchoor)
1/8 Asafetida / Hing ( optional)
1/2 tsp. Garam Masala
1/2 tsp . Coriander Seeds
1/2 tsp. Fennel Seeds
12-15 Raisins
1.5 tbsp. Date -Tamarind Chutney (Saunth)
2 tsp Sugar
Salt to Taste
2-3 tbsp Oil
Method- Stuffing Option 2
Making the Stuffing:
1 )Dry roast the chickpea flour in a non-stick skillet on medium-low heat. Stir continuously to prevent the flour from sticking to the skillet and burning. Cook for 5 – 7 minutes or until the color of the flour changes to light brown. Remove from heat and set aside.
2) Make a spice paste – Mix 1 tablespoon water with turmeric powder , ground fennel powder , coriander powder , red chili powder , dry mango powder , asafetida and garam masala. Set aside.
3) Heat 1 tablespoon oil in another non stick skillet on low – medium heat . Now, add raisins , fennel seeds , coriander seeds followed by the spice paste. Give it a good stir and let it sputter for 20 -30 seconds .
4) Add the roasted gram flour to the above spice mix and combine well . Add some more oil if you feel the mixture is too dry . Saute for 1 or 2 minutes on low heat. Keep stirring.
5) Once combined , add the tamarind paste sugar and salt . Mix well. Check for seasoning and adjust accordingly. Set aside to cool.
Preparing the Kachori Dough:
1) Mix the all purpose flour , ajwain ,salt and oil to form a crumbly mixture .
2) Add the chilled water , slowly to the above mixture to form a soft pliable dough.Cover with a damp cloth and set aside for 20 minutes.
3) After the resting time , knead for a minute or two , to form a smooth dough.
Making the Kachoris:
1) Divide the kneaded dough into 4 equal parts. Take one part of the dough and roll out to 1/8th of an inch thickness ,using a rolling pin . It should not be too thick or too thin.
2) Using a cookie cutter , cut out circles for the kachoris.
3) Now , take each cut out circle and spoon 1-2 tsps. of the prepared filling in the center. Pull the edges towards center and press down to secure the filling inside , making sure there are no visible openings. Fill all kachoris and set aside.
4)Place the prepared kachoris on a lightly greased baking sheet and bake on 375º F for approximately 25 – 30minutes or until light golden brown.
5) Serve as an appetizer or snack with your favorite chutney !
Tips :
1) Make sure the filling is at room temperature , before stuffing in the kachoris.
2) Make sure to seal the dough well ,after filling the stuffing , or else it might open while baking.
3) I made 20 Kachoris with each stuffing – total 40 . The measurements per stuffing are good enough for 20 bite size kachoris . The rest depends on the size. You may try with half the quantity and one filling.
4) You might have to flip the kachoris 2 -3 times for even coloring. But , please do not open the oven door within the first 10 mins , and when you do – don’t keep it open for too long or the baking time will increase.
5) Stuffing no. 2 is on the spicier side. Adjust spices to suit your palate.
Please feel to ask any questions to clear the doubts you may have . I”ll be more than happy to answer those. Enjoy !
Here’s wishing you and your family a Happy and Safe Diwali ❤ Much Love ,
Sonal Kalra 🙂
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