Kachoris are indian deep fried dumplings. these are usually fried either with some stuffing or even plain.
For a refreshing change, these kachoris are baked and hence more healthier than the original fried version. Got this recipe from Meera Sodhas recipe book! They are crisp and goes well with either this tamarind chutney or a yoghurt mint chutney. Since they are baked they were slightly hard. But becomes softer as they cooled. You can even eat this as a chat! Drench them with some yoghurt, and top off with some tamarind chutney and some green chutney Dont forget the sev!!!!
for the pastry:
all purpose flour – 1 and 1/4 cups
salt – 1/4 tsp
oil – 3/4 tbsp
warm water to knead
for the filling:
oil – 1 to 2 tbsps
frozen or freshly boiled green peas – 2 cups
ginger – 2 cm piece
green chilli – 1
mustard seeds – 1/2 tsp
cinnamon powder – 1/2 tsp
garam masala – 3/4 tsp
turmeric powder – 1/4 tsp
chilli powder – 1/4 tsp
salt to taste
PROCESS:
- To make the pastry – In a mixing bowl, mix together the flour and salt.
- Add in the oil and mix with your fingers so that the mixture resembles fine breadcrumbs.
- Slowly add in enough water and knead to form a soft but firm dough. Take 1/2 tsp oil in your hands and spread it on the top of the dough ball to keep it moist. Keep it covered.
- To make the filling– Using a mortar and pestle nicely mash the ginger and green chilli and keep aside.
- Pulse/ blitz the green peas in a food processer or blender till they are coarsely mashed.
- In a small wok, heat the oil. Once heated, add in the mustard seeds.
- Once they start to pop add in the green chilli and ginger paste. saute for a minute.
- Add in the green peas and continue to saute for a further 4-5 minutes.
- Now add all the masalas and continue to cook for a further 2 minutes or until there is no more moisture left in the peas mixture. Remove from the flame.
- Now to assemble them– Grease a baking tray with some oil. Preheat the oven at 180 degrees.
- Lightly flour your work surface.
- Pinch a bit of the dough and roll it into a 10 cm circle.
- keep some green peas stuffing in the middle.
- Close the kachori by bringing the edges of the dough together and pinch them shut. Gently flatten them if you wish.
- Do the same for the remaining dough and arrange them on the baking tray, pinched side down.
- Brush the tops of the kachori with some oil.
- Bake the kachoris at 180 degrees for about 25 to 30 minutes or until the tops become slightly golden brown.
- Serve hot with any chutney of you choice. it goes well with tamarind chutney. recipe for that can be found here.
