Baked Cocktail Kachori
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Indian Street food is delicious and lip-smacking but deep-frying increases the calories and hence it is not much appreciated by health-conscious geeks. So we thought to make a non-fried version of Kachori, where you can pamper yourself with the goodness of protein of moong dal without getting worried about the calories of the deep-fried snack. This Recipe is a tried and tested recipe by Plattershare In-House expert, Chef Reetu Uday Kugaji.
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Ingredients
For the dough
- 3/4 cup Whole wheat flour
- 2 teaspoon Extra Virgin Olive Oil
- Salt to taste
- Water as required
For the Filling
- ½ cup Split yellow gram soaked overnight
- 2 teaspoon Olive Oil extra virgin
- 1/4 teaspoon Carom seeds
- 1/4 teaspoon cumin seed
- 1/4 teaspoon Fennel seeds coarsely ground
- 1/4 teaspoon Sesame seeds white
- 1 pinch Asafoetida
- ½ teaspoon Turmeric Powder
- 1/4. teaspoon Ginger paste
- 1/4 teaspoon Green chili paste-
- 2 teaspoon Honey
- Salt to taste
- 1/4 teaspoon Olive Oil extra virgin, for greasing the baking tray
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Instructions
- In a glass bowl, combine all the ingredients and knead into a soft dough using water as required. Divide the dough into 25 equal portions into 60 mm, 1 ½ inch diameter into thin circles. Cover with a moist muslin cloth and keep aside.
- Drain the moong dal completely, now add 45 ml water and pressure cook (01 Whistle) Heat Olive oil in a non-stick pan add carom seeds, cumin seeds, fennel seeds, sesame seeds, asafoetida, sauté for 2 minutes.
- Add cooked moong dal, turmeric powder, ginger and green chili paste, sauté till the raw aroma disappears, add salt to taste. Remove from the flame add honey and mix well. Divide into 25 portions and set aside.
- Place the rolled puri on the palm , place the filling in the center , close and give it a round shape. Prepare the other kachoris in a similar way / fashion.
- Place the kachoris on a greased baking sheet / tray keeping space between each kachori. Bake at 180 C (360 F) for 18 minutes. Brush it with Olive oil, bake further for 2 minutes.
- Serve hot.
Notes
This Recipe has been shared by Chef Reetu Uday Kugaji; Program Head – Culinary Arts Queen Margaret University, Edinburgh and ITM – Institute of Hotel Management, Navi Mumbai.
She believes that food that she cooks should touch heart and soul of the person and dedicates all her success to her Angel Mother.
Works as Speciality Chef with Percept Knorigin, Cinecurry, Chefsutra and as a Food Author with Pioneerchef, Theurbanspice, Pinksworth, Tanyamunshi, Mangobunch, Plattershare, Womenplanet.
Website: Chefreetuudaykugaji, Facebook: Food For Thought, Twitter: @chefreetuudayk, Instagram: @chefreetuudaykugaji
Recipe Nutrition
Calories: 204 kcal | Carbohydrates: 35 g | Protein: 10 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Sodium: 54 mg | Potassium: 98 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 65 IU | Vitamin C: 1 mg | Calcium: 25 mg | Iron: 2 mg
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