Baked Moong Dal Kachori: A Healthy Indian Snack Recipe
25 minutes
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About Baked Moong Dal Kachori: A Healthy Indian Snack Recipe
Craving the delicious taste of Indian street food Kachori but watching your calorie intake? This baked version offers a guilt-free indulgence! Enjoy the protein-packed goodness of moong dal (split yellow pigeon peas) without the deep-fried oil.This recipe, perfected by Plattershare's in-house expert Chef Reetu Uday Kugaji, provides a healthier twist on a classic. It's a tried and tested method to satisfy your snack cravings while prioritizing a healthy lifestyle.Get ready to impress your friends and family with this lighter, baked version of a beloved Indian snack!
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
For the Dough
- 3/4 cup Wheat Flour whole
- 2 tsp Olive Oil extra virgin
- 1/2 tsp Salt
- 1/2 cup Water add more as needed to form a soft dough, approximately
For the Filling
- 1/2 cup Gram moong dal, soaked overnight and drained, split, yellow
- 2 tsp Olive Oil extra virgin
- 1/4 tsp Carom Seeds ajwain
- 1/4 tsp Cumin Seeds jeera
- 1/4 tsp Fennel Seeds coarsely ground, saunf
- 1/4 tsp Sesame Seeds til, white
- 1 pinch Asafoetida hing
- 1/2 tsp Turmeric Powder
- 1/4 tsp Ginger Paste
- 1/4 tsp Chili Paste green
- 2 tsp Honey
- 1/2 tsp Salt to taste
- 1/4 tsp Olive Oil extra virgin, for greasing the baking tray
Instructions
Prepare the Dough
- Combine whole wheat flour, olive oil, and salt in a bowl. Gradually add water, mixing until a soft, pliable dough forms. Knead for 5-7 minutes. Divide the dough into 25 equal portions. Roll each portion into a 2.5-inch diameter circle.
Prepare the Filling
- Pressure cook the soaked moong dal with 2 tablespoons of water for 1 whistle. Heat olive oil in a pan. Add carom seeds, cumin seeds, fennel seeds, sesame seeds, and asafoetida; sauté for 2 minutes until fragrant.
- Add the cooked moong dal, turmeric powder, ginger paste, green chili paste, and salt. Sauté until the raw smell disappears. Remove from heat, stir in honey, and mix well. Divide the filling into 25 equal portions.
Assemble the Kachoris
- Place a rolled dough circle in your palm. Add a portion of the filling to the center. Gently pinch the edges of the dough to seal the filling completely, forming a ball. Repeat with the remaining dough and filling.
Bake the Kachoris
- Preheat oven to 360°F (180°C). Lightly grease a baking sheet with olive oil. Arrange the kachoris on the baking sheet, leaving some space between each. Bake for 18 minutes. Brush with olive oil and bake for another 2 minutes until lightly golden.
Serve
- Serve the baked kachoris hot.
Recipe Notes
Expert Tips
- Soaking the moong dal overnight helps to soften it and reduce cooking time.
- For a crispier kachori, you can bake them on a parchment-lined baking sheet.
- Adjust the amount of green chili paste to your preferred spice level.
- Feel free to experiment with different herbs and spices in the filling to customize the flavor.
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Recipe Nutrition
Calories: 204kcalCarbohydrates: 35gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 54mgPotassium: 98mgFiber: 5gSugar: 4gVitamin A: 65IUVitamin C: 1mgCalcium: 25mgIron: 2mg
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4 Comments
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I’m thrilled to try this recipe!
This looks perfect! Thanks for posting.
What a flavorful dish! Thanks for sharing.
Absolutely mouthwatering! Great share.