How to make Peethiwali Baked Kachori
This recipe is from FoodFood TV channel & has featured on Hi Tea.
Main Ingredients : Split skinless green gram , Refined flour
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Peethiwali Baked Kachori checkout Moong Bean Dumpling, Moong Dal Pakoda, Moong Dal Papad, Dahi Bhalle - SK Khazana . You can also find more Snacks and Starters recipes like Healthy Chiwda - Diwali Special Pikelets Crunchy Peanut Cookies Shakkarkand Tikki
Peethiwali Baked Kachori Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Peethiwali Baked Kachori Recipe
Split skinless green gram soaked 1/2 cup
Refined flour 1 cup + for dusting
Oil 3 tbsps + for brushing
Carom seeds 2 teaspoons
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Coriander powder 1 teaspoon
Roasted cumin powder 1 teaspoon
Garam masala powder 1/2 teaspoon
Salt to taste
Dried mango powder 1 teaspoon
Chaat masala 1/2 teaspoon
Fresh coriander sprigs 12-15 + for garnishing
Fresh mint sprigs 12-15
Method
Step 1
Preheat oven at 180°C.
Step 2
Heat 1 tbsp oil in a non-stick pan. Add 1 tsp carom seeds, turmeric powder, red chilli powder and garam masala powder. Mix well, add little water and sauté for a few minutes.
Step 3
Add gren gram, mix and cook. Add salt, dried mango powder and chaat masala, mix well and cook till the gram is fully cooked.
Step 4
Chop coriander and mint sprigs and add in the pan. Mix well and cook for 30 seconds. Switch off heat and cool the mixture to room temperature.
Step 5
Combine refined flour, 2 tbsps oil, remaining carom seeds and salt in a bowl. Add sufficient water and knead into a stiff dough. Set aside for 15 minutes.
Step 6
Divide dough into equal portions and shape them into balls. Spread balls into round discs, place a portion of cooked gram mixture, bring the edges together and seal into a round. Dust the kachoris with little flour and place them on a silicon sheet spread on a baking tray. Pat them a bit and brush with oil.
Step 7
Put tray in the preheated oven and bake for 8-10 minutes.
Step 8
Garnish with coriander sprigs and serve hot with soonth chutney.
Nutrition Info
Calories : 1175 kcal Kcal
Carbohydrates : 149.1 gm gm
Protein : 38 gm gm
Fat : 47.2 gm gm
Other : 11.3 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
