AuthorNutrition Bangla AuthorCategoryIndian, Snacks, Vegetarian RecipesThese baked kachoris are a healthier, high-protein alternative with much less oil than traditional versions.
Ingredients
40 g Whole wheat flour
1 pinch Salt
20 g Bengal gram dal (Chana Dal), soaked for 1-2 hours and drained.
2 g Ginger
1 pinch Salt
0.50 g Cumin Powder
0.50 g Garam Masala
1 pinch Turmeric Powder
0.50 g Fennel seeds
0.50 g Coriander powder.
1 g Green Chili Chopped
0.50 pinch Amchur Powder
2 g Fresh coriander finely chopped
3 ml Oil for Brushing
Directions
1
Prepare the Dough:
- In a bowl, combine whole wheat flour and a pinch of salt.
- Gradually add water and knead into a smooth, firm dough.
- Cover with a damp cloth and set aside for 10-15 minutes.
2
Prepare the Filling:
- Grind the soaked Bengal gram dal coarsely without water.
- Heat a pan and lightly dry roast cumin seeds and fennel seeds.
- Add the coarsely ground dal, grated ginger, green chili (if using), coriander powder, garam masala, amchur powder, and salt.
- Cook for 3-4 minutes on low heat until the dal is fragrant and slightly dry. Remove from heat and let it cool.
- Mix in chopped coriander leaves.
3
Assemble the Kachoris:
- Divide the dough into two equal portions and roll each into a small disc.
- Place a spoonful of the filling in the center of each disc, then gently fold the edges over the filling to seal.
- Flatten each filled ball slightly, shaping it into a kachori.
4
Bake the Kachoris:
- Preheat the oven to 180°C (350°F) or set the air fryer to 180°C.
- Lightly brush or spray the kachoris with oil.
- Place on a baking sheet lined with parchment paper or in the air fryer basket.
- Bake for 15-20 minutes, flipping halfway through, until they are golden and crisp.
5
Serve:
- Serve hot with mint chutney or coriander chutney or homemade tamarind chutney!
Nutrition Facts
1 servings
2 Nos
- Amount per serving
- Calories222
- % Daily Value *
- Total Fat 5g7%
- Saturated Fat 0.3g2%
- Sodium 5mg1%
- Total Carbohydrate 35g13%
- Dietary Fiber 7.5g27%
- Protein 8g
- Vitamin C 5mg6%
- Calcium 25mg2%
- Iron 2.8mg16%
- Potassium 335mg8%
- Phosphorus 305mg25%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Ingredients
40 g Whole wheat flour
1 pinch Salt
20 g Bengal gram dal (Chana Dal), soaked for 1-2 hours and drained.
2 g Ginger
1 pinch Salt
0.50 g Cumin Powder
0.50 g Garam Masala
1 pinch Turmeric Powder
0.50 g Fennel seeds
0.50 g Coriander powder.
1 g Green Chili Chopped
0.50 pinch Amchur Powder
2 g Fresh coriander finely chopped
3 ml Oil for Brushing
Directions
Directions
1
Prepare the Dough:
- In a bowl, combine whole wheat flour and a pinch of salt.
- Gradually add water and knead into a smooth, firm dough.
- Cover with a damp cloth and set aside for 10-15 minutes.
2
Prepare the Filling:
- Grind the soaked Bengal gram dal coarsely without water.
- Heat a pan and lightly dry roast cumin seeds and fennel seeds.
- Add the coarsely ground dal, grated ginger, green chili (if using), coriander powder, garam masala, amchur powder, and salt.
- Cook for 3-4 minutes on low heat until the dal is fragrant and slightly dry. Remove from heat and let it cool.
- Mix in chopped coriander leaves.
3
Assemble the Kachoris:
- Divide the dough into two equal portions and roll each into a small disc.
- Place a spoonful of the filling in the center of each disc, then gently fold the edges over the filling to seal.
- Flatten each filled ball slightly, shaping it into a kachori.
4
Bake the Kachoris:
- Preheat the oven to 180°C (350°F) or set the air fryer to 180°C.
- Lightly brush or spray the kachoris with oil.
- Place on a baking sheet lined with parchment paper or in the air fryer basket.
- Bake for 15-20 minutes, flipping halfway through, until they are golden and crisp.
5
Serve:
- Serve hot with mint chutney or coriander chutney or homemade tamarind chutney!