Baked Moong Kachori is a baked version of indian snack but not deep-fried. You can indulge in the protein boost of moong dal without worrying about the calories of a deep-fried snack. Hope you like this baked moong kachori as you did like my previous recipe Green iced tea latte.
Half Cup – Moong Dal(soaked)
Two Tablespoon – Oil
One Tablespoon – Coriander Powder
Half Teaspoon – Cumin Powder
One Teaspoon – Red Chili Powder
Half Teaspoon – Coriander seeds
Half Teaspoon – Chat Masala
One Teaspoon – Dried Mango Powder
Half Teaspoon – Garam Masala Powder
One Fourth Teaspoon – Turmeric
Half Teaspoon – Fennel Powder
Salt to Taste
Two Cup – Refined Flour(maida)
One Teaspoon – Carom Seeds(ajwain)
One Fourth Teaspoon – Baking Powder
Two Tablespoon – Ghee
Heat oil in a non-stick frying pan. Add coriander seeds, coriander powder, cumin powder, red chili powder, fennel powder, garam masala powder, and salt.
Mix well and saute for two minutes add little water to avoid over cooking.
Add soaked moong dal, half cup water, dry mango powder, and chat masala. Mix well an cook till moong dal is fully cooked.
When moong dal becomes dry transfer it into another bowl and let it cool.
Preheat oven to 180 C.
Take refined flour in a bowl, add salt, baking powder, ghee, and carom seeds and mix well. Add sufficient water and knead into stiff dough. Cover the bowl with cloth and rest the dough for 20 minutes.
Divide the dough into equal portions and shape into balls. Apply a little oil to each ball, press them slightly and roll out into small puris with the edge begin thinner than centre.
Place some of the dal mixture in the centre, dampen the edges, bring them together and press to seal.
Press slightly and roll into small puris ensuring that the filling is evenly spread.
Grease a baking tray, place the kachoris in it, brush them with a little ghee and bake in the preheated oven at 200 C for about 15 minutes or till the kachoris turns golden.
Arrange them on a serving plate and serve hot baked moong kachori with tamarind chutney.
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