The image of puffy kachoris that has been deep-fried in oil, dried on tissue, and served with a dish of vegetable curry is an unparelled dish to relish. Nevertheless, despite the fondness for kachoris, we must note that their high oil content renders them harmful. They’re fried to enhance their flavor, but is undoubtedly fatty. Here’s the ideal trick: baked kachoris that will cut down the oil content and keep it healthy.
Here is an easy recipe to prepare baked kachoris at home.
Ingredients used:
- ½ cup split skinless black gram (dhuli urad dal), soaked
- 1 tbsp chopped ginger 1 green chilli, chopped
- 2 tbsps oil
- ¼ tsp asafoetida
- 1 tsp coriander powder
- ½ tsp cumin powder
- 1 tsp red chilli powder
- ½ tsp fennel (saunf) powder
- Salt to taste
Covering
- 2 cups refined flour (maida)
- Salt to taste
- ¼ tsp baking powder
- 2 tbsps ghee
Procedure:
- Add the separated black gram, ginger, and green chili to a chopper and roughly grind them all.
- The same mixture must be added to hot oil along with asafoetida and sauté them for a while.
- After that, add ½ cup water, salt, coriander, cumin, red chili, and fennel powders, and boil everything up.
- Combine refined flour, baking powder, salt, and two tablespoons of ghee in a bowl.
- Knead into a stiff dough and set aside. Allow the mixture of grains to cool.
- Next, split the dough into equal sections, shape them, roll them into puris, and add the gram mixture.
- Place the kachoris on a baking pan, coat with a small amount of ghee, and bake for approximately 15 minutes at 200° C in a preheated oven.
- Your baked kachoris are ready to be served.
(Recipe Credit: Sanjeev Kapoor, Ace Chef)
