Baked Cocktail Kachori

Preparation Time- 15 minutes

Cooking Time- 10 minutes

Baking Time: 18-20 minutes

Baking Temperature- 180◦C / 360◦F

Makes- 25 nos.

Ingredients and Quantity:

For the dough:

• Whole wheat flour- 3/4th cup
• Extra Virgin Olive Oil- 02 tsp.
• Salt -to taste
• Water- as required

For the Filling:

• Split yellow gram, soaked overnight- ½ cup
• Extra Virgin Olive Oil- 02 tsp.
• Carom seeds- 1/4th tsp
• Cumin seeds – 1/4th tsp
• Fennel seeds , coarsely ground- 1/4th
• Sesame seeds, white- 1/4th
• Asafoetida- a pinch
• Turmeric powder- ½ tsp
• Ginger paste- 1/4th tsp
• Green chilli paste- 1/4th tsp
• Honey- 02 tsp.
• Salt- to taste
• Extra Virgin Oil- 1/4th tsp for greasing the baking tray

Method:

In a glass bowl, combine all the ingredients and knead into a soft dough using water as required. Divide the dough into 25 equal portions into 60 mm, 1 ½ inch diameter into thin circles. Cover with a moist muslin cloth and keep aside.

Drain the moong dal completely, now add 45 ml water and pressure cook (01 Whistle)

Heat Olive oil in a non-stick pan add carom seeds, cumin seeds, fennel seeds, sesame seeds, asafoetida, sauté for 2 minutes add cooked moong dal, turmeric powder, ginger and green chilli paste, sauté till the raw aroma disappears, add salt to taste. Remove from the flame add honey and mix well. Divide into 25 portions and set aside.

Place the rolled puri on the palm , place the filling in the centre , close and give it a round shape. Prepare the other kachoris in a similar way / fashion.

Place the kachoris on a greased baking sheet / tray keeping space between each kachori. Bake at 180◦C (360◦F) for 18 minutes. Brush it with Olive oil, bake further for 02 minutes.

Serve hot.

By: Chef Vicky Bardeskar

Assistant Professor (Food Production)

RamanathPayyade College of Hospitality Management Studies, Mumbai.