Say goodbye to deep-fried Kachori; learn how to bake Kachori at home

Prameyanews English

Published By : Prameya News Bureau | April 04, 2024 IST

Gone are the days when indulging in oily, deep-fried kachori left us with a heavy feeling of guilt

Gone are the days when indulging in oily, deep-fried kachori left us with a heavy feeling of guilt. Today, we're witnessing a culinary revolution where traditional recipes are being reinvented with a healthier twist. One such transformation comes in the form of baked kachori, offering the same delightful flavors and textures without the excess oil. Let's delve into the world of baked kachori and learn how to prepare this guilt-free treat right in the comfort of your home.

 

The Healthier Alternative

Kachori, a popular Indian snack, traditionally involves deep-frying a filling of spiced lentils or potatoes wrapped in a crispy flour shell. While undeniably delicious, the deep-frying process adds unnecessary calories and unhealthy fats to the dish. Baking, on the other hand, offers a healthier alternative without compromising on taste.

 

Ingredients You'll Need:

For the dough:

All-purpose flour (maida)

Salt

Oil

For the filling:

Split yellow lentils (moong dal)

Spices (such as cumin seeds, coriander powder, turmeric, red chili powder)

Ginger-garlic paste

Oil

Other:

Water

Fresh coriander leaves (optional)

Step-by-Step Recipe:

Prepare the Dough: In a mixing bowl, combine the all-purpose flour, salt, and a tablespoon of oil. Gradually add water and knead until you achieve a smooth, pliable dough. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

 

Prepare the Filling: Rinse the split yellow lentils (moong dal) thoroughly and soak them in water for at least an hour. After draining the water, grind the lentils into a coarse paste without adding water. Heat some oil in a pan, add cumin seeds, and let them splutter. Then, add ginger-garlic paste and sauté until fragrant. Add the ground lentil paste and cook until it turns golden brown, stirring continuously. Add spices according to your taste preferences, such as coriander powder, turmeric, and red chili powder. Once cooked, set the filling aside to cool.

 

Assemble the Kachori: Divide the rested dough into equal-sized balls. Roll out each ball into a small circle. Place a spoonful of the prepared filling in the center of each circle. Gather the edges of the dough and pinch them together to enclose the filling. Flatten the filled dough slightly.

 

Bake the Kachori: Preheat your oven to 375°F (190°C). Place the filled kachori on a baking tray lined with parchment paper. Brush the tops with a little oil to help them brown evenly. Bake in the preheated oven for 20-25 minutes or until the kachori turn golden brown and crisp.

 

Serve and Enjoy: Once baked to perfection, remove the kachori from the oven and let them cool for a few minutes. Garnish with freshly chopped coriander leaves if desired. Serve hot with chutney or yogurt for a delightful snack or meal accompaniment.

 

With this simple yet flavorful recipe for baked kachori, you can enjoy the beloved snack guilt-free. By eliminating the need for deep-frying, you're not only reducing the calorie content but also making a healthier choice for yourself and your loved ones. So, bid farewell to the days of oily indulgence and embrace the goodness of homemade baked kachori today.

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Gone are the days when indulging in oily, deep-fried kachori left us with a heavy feeling of guilt
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Gone are the days when indulging in oily, deep-fried kachori left us with a heavy feeling of guilt
Gone are the days when indulging in oily, deep-fried kachori left us with a heavy feeling of guilt
Gone are the days when indulging in oily, deep-fried kachori left us with a heavy feeling of guilt
Gone are the days when indulging in oily, deep-fried kachori left us with a heavy feeling of guilt
Gone are the days when indulging in oily, deep-fried kachori left us with a heavy feeling of guilt
Gone are the days when indulging in oily, deep-fried kachori left us with a heavy feeling of guilt
Gone are the days when indulging in oily, deep-fried kachori left us with a heavy feeling of guilt
Gone are the days when indulging in oily, deep-fried kachori left us with a heavy feeling of guilt
Gone are the days when indulging in oily, deep-fried kachori left us with a heavy feeling of guilt
Gone are the days when indulging in oily, deep-fried kachori left us with a heavy feeling of guilt
Gone are the days when indulging in oily, deep-fried kachori left us with a heavy feeling of guilt
Gone are the days when indulging in oily, deep-fried kachori left us with a heavy feeling of guilt
Gone are the days when indulging in oily, deep-fried kachori left us with a heavy feeling of guilt
Gone are the days when indulging in oily, deep-fried kachori left us with a heavy feeling of guilt
Gone are the days when indulging in oily, deep-fried kachori left us with a heavy feeling of guilt
Gone are the days when indulging in oily, deep-fried kachori left us with a heavy feeling of guilt
Gone are the days when indulging in oily, deep-fried kachori left us with a heavy feeling of guilt

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