Baked kachori

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Ensure to read the note given below for important tips.

This Kachori is traditionally made with maida. for stuffing, they use onion/moong dhal. And deep-fried in oil.

Here I used soya chunks for stuffing and instead of deep- frying I baked it on the stove.  As I baked it on the stove it took 30 minutes. If you’re using an oven / OTG it will take a maximum of 15 minutes to bake.

As we bake it and made it with wheat flour there will be a slight variation in the taste and texture. But it’s a healthy version.

Soya bean/ Soya chunk(meal maker) is a good source of protein for vegetarians and for vegans.

Ingredients:

        For Stuffing:

1.     Soya chunks/ meal maker Crumbs- 2 cups.

2.     Onion -1 chopped

3.     Ginger garlic paste –3/4 tsp spoon

4.     Fennel seed- 1 tsp spoon

5.     Cumin powder-1/2 tsp spoon

6.     Turmeric powder- 1/4 tsp spoon

7.     Coriander powder -1/2 tsp spoon

8.     Chilly powder – based on your spicy level

9.     Kashmiri chilly powder- 1/4 tsp spoon(optional)

10.  Salt for taste

11.  Oil

For Dough:

1.     Wheat flour- 2 cups

2.     Ajwain - 1/2 tsp spoon

3.     Oil - 2 tsp spoon

4.     Salt for taste

5.     water

To make stuffing:

1.     Firstly, soak soya chunks in normal water for 30 minutes

2.     After 30 minutes squeeze the water from the soya and add it to the mixer jar using pulse mode, pulse it as crumbs and keep it.

3.     Heat the kadai and add 2 tsp spoon of oil.

4.     Once the oil is heated add 1 tsp fennel seed and allow it to splutter.

5.     Now add chopped onion and saute for 3 minutes.

6.     Then add 3/4 tsp ginger garlic paste and saute till the raw smell goes.

7.     Now add soya chunk crumbs and saute for 2 minutes

8.     Then add.

                                     i.     Cumin powder-1/2 tsp spoon

                                    ii.     Turmeric powder- 1/4 tsp spoon

                                  iii.     Coriander powder -1/2 tsp spoon

                                  iv.     Chilly powder – based on ur spicy level

                                    v.     Kashmiri chilly powder- 1/4 tsp spoon(optional)

                                  vi.     Salt for taste

             And saute well.

9.        Now add 3 tbsp of water and saute till the raw smell goes and the soya crumbs cook well.

10.     Ensure that the stuffing mixture should be dry.

Now soya chunk stuffing is ready.

To Make the dough:

1.   In a mixing bowl except water add all the ingredients mentioned for the dough and mix well.

2.   Now gradually add water and make a dough.

3.   The consistency of the dough should be a little hard than chapathi dough. cover and rest the dough for a minimum of  10 minutes.

Now Dough is ready.

To make Kachori:

1.     Divide the dough into small small portions. And make it into a tight round ball.

2.     Now take 1 ball and using both thumbs press the ball r gently from the centre in a circular motion and make it into a cup shape

3.     Now take a small amount of filling and place it in the centre.

4.     Then start to pleat from the side of the dough in a circular motion and cover the stuffing and ensure its tightly seal. Ensuring that the stuffing doesn’t come out.

5.     Now again it will be in the shape of the ball.

6.     Gently press the kachori from the side we sealed.  

7.     Don’t press it so thin. Kachori should be thick in size.

8.     Continue doing the same process with the rest of the balls

Now kachori’s are ready for baking.

To Bake Kachori:

1.     Take a heavy bottom pan/ cooker and layer the bottom with rock salt/ sand.

2.     Now heat the pan/ cooker for 10 minutes in medium flame. It is similar to the process of pre-heating the oven/ OTG.

3.     Now place a stand on the salt/ sand layer to ensure that the baking item doesn’t have contact with salt.

4.     Now grease a baking tray/ a heavily weighted plate with oil and place the kachori by leaving gaps in between the kachoris.

5.     Now brush the top side of the kachori with oil. And gently place in the preheated pan/ cooker on top of the stand.

6.    Cover the pan/ cooker and cook in medium heat on 1 side for 10- 12 minutes.

7.     Then open the lid and gently flip it on the other side and brush it with oil and cook it for 10-12 minutes.

8.     Now again flip and cook it for 3 minutes.

9.     Then flip again and cook for another 3 minutes.

10.   The color will change slightly and the texture would have to be firm. Then turn off the stove

 Now Yummy and healthy baked kachori’s are ready. Server with sweet tamarind and spicy green chat    chutney.

Note:

1.     If you’re going to bake on the stove kindly keep separate utensils for it. Because of using salt/ sand and cooking it for a long time the color of the vessel, stand and plate may change slightly.

2.     The salt which we use to layer can be stored and reused to layer again while baking.

3.     But strictly don’t use that salt for cooking.

4.     Kindly use the tongs to hold the baking tray/ plate while place it inside the pan/ cooker and while removing too. Because the pan/ cooker will be too hot.

5.     Based on the gas stove the time for baking will vary.

 

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