Kachoris are loved by everyone with any stuffing and in any form. Right from moong dal kachori to stuffed farsan kachoris they are an ideal snack. Dry farsan kachori is an ideal snack for picnics and long journeys. Ideally, these kachoris are fried but I opted for a healthier version baked it and everyone enjoyed it a lot.
Preparation Time: 10 minutes
Cooking Time: 10-15 minutes
Total Time: 25-30 minutes
Serves: 16 pieces
Ingredients:
For Crisp Outer Layer:
1½ cups Maida (all purpose flour)
3½ tablespoons Oil
Salt
For Dry Spicy Stuffing:
1/2 cup Papdi Gathiya or Sev, crushed like coarse powder or Roasted Gram Flour
1/4 cup moong dal (farsan)
1½ tablespoons Date Tamarind Chutney or Date Chutney (whichever is your preference)
1/4 teaspoon Turmeric Powder
1½ teaspoons Red Chilli Powder
1/2 teaspoon Garam Masala
1/4 teaspoon Black Pepper, crushed coarsely
1/2 teaspoon Dry Mango Powder
1 teaspoon Sesame Seeds (til)
1 tablespoon Coriander Seeds
1 tablespoon Fennel Seeds (saunf)
1/2 teaspoon Poppy Seeds (khuskhus)
1/4 cup Cashew nuts (roughly chopped)
10-12 pieces Raisins (kismis)
2 tablespoons Almonds, roughly chopped
2 tablespoons Powdered Sugar
Salt
Directions:
1. Heat 1 tablespoon oil in a medium size pan. Crush moong dal (farsan),gathiya or sev to medium coarse powder or roast the gram flour.
2. Add all stuffing ingredients except crushed moong dal, gathiya, date tamarind chutney, sugar, and salt; sauté over low flame for 30 seconds.
3. Add crushed moong dal and gathiya, date tamarind chutney, sugar, and salt. Mix properly and roast for a minute. Turn off flame and let it cool for
45 minutes. Dry and spicy stuffing for kachori is ready.
4. Mix maida, salt and 3½ tablespoons oil in a large bowl. Add warm water as needed and knead a smooth dough (like paratha dough).
5. Divide dough into 16 small lemon size portions and give them a shape of a ball. Roll out each ball into thick circular puri having approx. 4inch diameter.
6. Put 1-2 teaspoons stuffing mixture in the center of puri. Wrap stuffing with puri and seal its edges and again give it a shape of a ball.
7. Preheat oven at 180C for 10 mins. Bake kachoris for 15-20 mins (depending upon on your oven) at 180C
8. Crispy and spicy dry kachori is ready. Enjoy it on its own or serve it with green chutney.
9. You can store it for 15 days in an airtight container at room temperature.
Tips and Variations:
1. If gathiya is not available, then use 1/2 cup roasted gram flour (roast gram flour (coarse) using 1 teaspoon oil over low flame until light brown, stir constantly to avoid burning). However, its taste will be bit different.
2. Please remember that gathiya’s and moong dal are already salted. Hence, do not add too much salt in step 2 mentioned above.
3. Use 3 tablespoons jaggery dissolved in hot water instead of powdered sugar for variation in taste.
Recipe for Baked Dry (Farsan ) Kachori is as follows:
Cooking Time: 10-15 minutes
Total Time: 25-30 minutes
Serves: 16 pieces
Ingredients:
For Crisp Outer Layer:
1½ cups Maida (all purpose flour)
3½ tablespoons Oil
Salt
For Dry Spicy Stuffing:
1/2 cup Papdi Gathiya or Sev, crushed like coarse powder or Roasted Gram Flour
1/4 cup moong dal (farsan)
1½ tablespoons Date Tamarind Chutney or Date Chutney (whichever is your preference)
1/4 teaspoon Turmeric Powder
1½ teaspoons Red Chilli Powder
1/2 teaspoon Garam Masala
1/4 teaspoon Black Pepper, crushed coarsely
1/2 teaspoon Dry Mango Powder
1 teaspoon Sesame Seeds (til)
1 tablespoon Coriander Seeds
1 tablespoon Fennel Seeds (saunf)
1/2 teaspoon Poppy Seeds (khuskhus)
1/4 cup Cashew nuts (roughly chopped)
10-12 pieces Raisins (kismis)
2 tablespoons Almonds, roughly chopped
2 tablespoons Powdered Sugar
Salt
Directions:
1. Heat 1 tablespoon oil in a medium size pan. Crush moong dal (farsan),gathiya or sev to medium coarse powder or roast the gram flour.
2. Add all stuffing ingredients except crushed moong dal, gathiya, date tamarind chutney, sugar, and salt; sauté over low flame for 30 seconds.
3. Add crushed moong dal and gathiya, date tamarind chutney, sugar, and salt. Mix properly and roast for a minute. Turn off flame and let it cool for
45 minutes. Dry and spicy stuffing for kachori is ready.
4. Mix maida, salt and 3½ tablespoons oil in a large bowl. Add warm water as needed and knead a smooth dough (like paratha dough).
5. Divide dough into 16 small lemon size portions and give them a shape of a ball. Roll out each ball into thick circular puri having approx. 4inch diameter.
6. Put 1-2 teaspoons stuffing mixture in the center of puri. Wrap stuffing with puri and seal its edges and again give it a shape of a ball.
7. Preheat oven at 180C for 10 mins. Bake kachoris for 15-20 mins (depending upon on your oven) at 180C
8. Crispy and spicy dry kachori is ready. Enjoy it on its own or serve it with green chutney.
9. You can store it for 15 days in an airtight container at room temperature.
Tips and Variations:
1. If gathiya is not available, then use 1/2 cup roasted gram flour (roast gram flour (coarse) using 1 teaspoon oil over low flame until light brown, stir constantly to avoid burning). However, its taste will be bit different.
2. Please remember that gathiya’s and moong dal are already salted. Hence, do not add too much salt in step 2 mentioned above.
3. Use 3 tablespoons jaggery dissolved in hot water instead of powdered sugar for variation in taste.
No comments:
Post a Comment