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Baked Kachories - 1

Discussion in 'Recipe Central' started by shivachoubey, Aug 16, 2011.

  1. shivachoubey

    shivachoubey IL Hall of Fame

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    In my house back in my childhood, daal kachories were hot favorite and we always used to have a jar full of these round tasty beauties. So back in my fat childhood, whenever I was hungry all I had to do was go up to that jar and have few of the tasty kachories, by few I mean 3-4 at a time.

    When I grew up I wanted to learn to make these kachories and the recipe for the soft tasty kachori was quite simple. Knead the white flour with at least 1 cup of oil, and then fry the stuffing also with oil and then last but not the least deep fry the damn thing.

    It was absolutely essential to add oil to the dough so that the kachories were soft, it was absolutely essential to add oil to the daal stuffing so that the daal mixture won't stick to the pan. Great days, great memories but like all good things the days of deep fried kachories had to end but what remained was the memory of the taste.

    So once again when I was hunting for a nice mini meal which can keep me full for 2 hours and won't make me feel bloated and stuffed and is easy on my weight, I just couldn't stop thinking about how misunderstood these kachories were. If prepared properly they actually make a great filling low cal mini meal.

    Before I give you the recipe a word of caution, whenever you opt for the baked version of traditional deep fried snack remember, to make kachories and samosas soft a lot of oil goes in kneading the dough, so even if they are baked they are deadly. Always keep this fact in your mind while buying these devils dressed as baked.

    Stuffing

    1. Green Peas Mixture : In one teaspoon of oil, add 1 tsp cumin seeds. Add green peas and stir fry till they are soft. Add spices of your choice like red pepper powder, garam masala, coriander powder etc and salt to taste. Let it cool and then mash.

    2. Daal Mixture : Soak white urad daal for 4-5 hours and then drain. In one teaspoon oil, crackle cumin seeds, add little hing and then stir fry the daal, also add the spices of your choice and salt to taste. Cook it till its done. The best way to do it is to add some water and cover. We need to cook it till the water completely evaporates and what is left behind is the dry cooked daal. Keep it to cool and then coarsely grind it.

    View attachment 134572

    Dough

    1. In 1 cup wheat flour use 1 tablespoon white flour and salt to taste. You can avoid the white flour but little white flour give kachories the typical kachori flavor.

    2. Add 1 tsp of ajwain to the above mixture.

    3. Use milk to knead the dough, as we are avoiding oil we need milk to make the dough soft.

    4. Once you knead the dough, pour 1 teaspoon of oil on the dough and again knead it, at this point the dough should be smooth and soft.

    Ingredients:

    1. Stuffing mixture

    2. Dough.

    3. 1 tsp of oil, keep aside for brushing.

    4. 1 tsp of white flour for dusting.

    View attachment 134573

    Procedure


    1. Just roll out small dough ball.

    2. Put the stuffing and close the dough ball. Dust with little white flour. You just need a pinch on both sides.

    View attachment 134575

    3. Roll out the kachori.

    4. On a baking tray, spray oil OR dip a finger tip in the oil and then grease the tray. Arrange the kachories. Again dip the finger tip and apply oil on both side of the kachories. Use 1 tsp oil kept aside for this purpose.

    5. Bake. The daal kachories puff up while baking.

    View attachment 134574

    Baking trick

    1. Pre heat the oven on the highest temperature. It takes 10-15 minutes.

    2. Pop kachories in the oven and turn side after 10 minutes.

    3. Kachories are done when they turn brown.

    View attachment 134576

    Continued
     
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  2. shashiv

    shashiv Gold IL'ite

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    WOW!!!!!!!Looks so so so yummy....Never had this Kachories in Malaysia.... Will try it out?



    Shanti
     
  3. sreemanavaneeth

    sreemanavaneeth Gold IL'ite

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    Hai Shiv,

    Very delicious and sumptuous mini meal dar. Thanks for sharing. will try it soon.
     
  4. mssunitha2001

    mssunitha2001 IL Hall of Fame

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    Dear shiva

    I love the peas kachoris my friend makes...!!!!!!!!

    Will surely try your baked version ..thanks a lot for sharing !!!!!!!
     
  5. vjbunny

    vjbunny IL Hall of Fame

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    Hi,
    Wow great snack absolutely guilt free by oven do you mean MW or OTG? I dont have both any idea how to try this tempting snack....Shiva I have silent for too long now I will break my silence and Thank You for you helped me with my diet change I went for your wholesome soups n have seen that its really reducing my inches I have regularly going for walks inspired by your saga....Since relocating I havent been getting as much time as I used to when I newly spotted your most helpful blog...I will make it a point to check your blog for recipes n give feed back da....:bowdown
     
  6. shivachoubey

    shivachoubey IL Hall of Fame

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    Dear Shanthi,

    Thanks for liking the recipe.

    Lots of love

    Shiva
     
  7. shivachoubey

    shivachoubey IL Hall of Fame

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    Dear Sreemanavaneeth,

    Thanks for liking the recipe.

    Lots of love

    Shiva
     
  8. shivachoubey

    shivachoubey IL Hall of Fame

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    Dear Mssunitha,

    Thanks for liking the recipe. Do let me know how they turned out.

    Lots of love.

    Shiva
     
  9. shivachoubey

    shivachoubey IL Hall of Fame

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    Dear VJBunny,

    Lots of love to you. This is such a sweet feedback. Thank god you broke your silence. Loved your feedback.

    Thanks a ton for liking my blog and I am glad that it was of help to you.

    As for kachories, I used a proper oven. If you do not have an oven you make parathas out of it. In part 2 I have shown the way to do so.

    Love

    Shiva
     
  10. mssunitha2001

    mssunitha2001 IL Hall of Fame

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