Moong Dal and Methi Kachuri, Baked Kachodi
by Tarla Dalal
Added to 1 cookbook
This recipe has been viewed 4314 times
A Bengali Recipes -style snack with a healthy twist, the Moong Dal and Methi Kachuri is one that you can relish without any guilt!
We have done away with maida and used a mix of healthy flours to make the top cover of this kachori, which is baked with a perfectly-spiced stuffing of moong dal and methi leaves.
The methi not only adds to the nutrient-quotient of this dish but also gives it a tongue-tickling, almost addictive flavour!
Baked and not deep-fried, this iron-rich snack is a wonderful tea-time accompaniment. You can do away with the 1/2 tsp of sugar if you are serving this to diabetics.
- Combine all the ingredients in a deep bowl and knead well into a semi-stiff dough, using enough water. Cover with a lid and keep aside for 10 minutes.
- Combine the yellow moong dal and enough water in a deep bowl and soak for 1 hour. Drain well.
- Heat 1 tsp of oil in a deep non-stick pan, add the mustard seeds and asafoetida and sauté on a medium flame for a few seconds.
- Add the soaked and drained moong dal, chilli powder, coriander powder, turmeric powder, salt and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
- Lightly mash it using a potato masher. Keep aside.
- Heat the remaining 1 tsp of oil in a broad non-stick pan, add the fenugreek leaves, sugar and little salt and cook on a medium flame for 1 minute.
- Add the cooked yellow moong dal mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool completely.
- Divide the filling into 14 equal portions and keep aside.
- Divide the dough into 14 equal portions and keep aside.
- Roll out a portion of the dough into a 75 mm. (3”) diameter thin circle without using any flour for rolling.
- Place a portion of the stuffing in the centre. Bring together all the edges in the centre, seal them tightly and flatten it slightly.
- Repeat with the remaining dough and filling to make 13 more kachuris.
- Brush each kachuri with little oil and arrange on a greased baking tray.
- Bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Turn them over and again bake for 15 minutes or till they turn crisp and light brown in colour.
- Cool slightly and serve immediately with green chutney.
Nutrient values (Abbrv) per kachuri
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