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BAKED KACHORI – HEALTHY ADDITION TO YOUR RAKSHABANDHAN MENU

Hello everyone! Rakshabandhan or Rakhi is just around the corner. Only about a week away! Rakshabandhan is a festival that symbolizes the bond between a brother and his sisters. Back in India, I remember all of us, my family, and my friends being super excited about this festival. We would buy new clothes to wear on this day which would always be traditional attire. We would prepare Pooja thali and tie rakhis around my brother’s wrist. This would be accompanied by lots of traditional sweets or ‘mithais’ as well as other accompaniments such as samosas, kachoris, tikkis and the likes! This is going to be my second rakhi away from home and I decided to share the recipe of kachoris that I made this year with everyone. Only these are a much much healthier version of the traditional kachoris. This is Baked Kachori and is made with wheat flour instead of maida!

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Rakhi is the time around which you have your family and relatives visiting you. Most of the bulk of people would visit on Rakhi day itself. From my experience, rakhi is usually a very busy day in the household. Everybody is rushing to get ready and tie the rakhis, eat something and then rush to ‘nani’s’ house for further rakhi ceremonies! There is usually hardly any time to cook anything in the midst of all that. The only alternative left is usually to buy samosas or kachoris from outside. That means lots of fried food, lots of oil and then lots of guilt! Not to mention lots of weight that you gain post all that ‘festivity’! I remember my mom carrying stacks of mithais and other munchies to nani’s house. I also distinctly remember how guilty I felt with each bite of that samosa or that kachoris.

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So this year, now that I can boast of gaining some knowledge in the kitchen department, I decided to take matters in my own hands and make something that is tasty yet guilt free! I came up with this recipe that can be used in place of those fried kachoris. These can be prepared a day ahead of time and then baked the day of. Since these are baked, they utilize no oil except for brushing the tops to give them that beautiful brown color!

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I used a very traditional stuffing made of boiled potatoes. But that can be replaced with any stuffing of your choice. These baked kachoris are perfect to be carried to picnics and family get together too. The stuffing can be prepared a day in advance. The recipe is so practical and simple, you will be amazed and just like me, and you would look forward to having these without any guilt!

So without further ado, let’s get started with the recipe.

Print Recipe
Baked Stuffed Kachori
Gulit free baked kachoris are just the answer to your festive needs or even picnics!
Prep Time 1 hour
Cook Time 40 minutes
Passive Time 2 hours
Servings
kachoris
Ingredients
For the dough
For the stuffing
Prep Time 1 hour
Cook Time 40 minutes
Passive Time 2 hours
Servings
kachoris
Ingredients
For the dough
For the stuffing
Instructions
For the dough
  1. Take about 1/2 cup warm water. Add the sugar to it. Mix a little. Add the yeast and let it sit for about 5 minutes till bubbles appear on the surface.
  2. Add the salt, oil and half cup of flour. Mix well with a wooden spatula. Keep adding half cups of flour and mix with a spatula till the last half cup is left.
  3. Flour a kneading surface and turn over the dough on it. Add the last cup of flour slowly and knead with your hands. The dough will feel very sticky but dont add more flour.
  4. Just keep flouring your hands once in a while and keep kneading the dough for about 10 minutes with the heels of your hands. The dough will come together soon!
  5. Pour a little oil in a bowl and turn over the dough in it. Cover and keep in a warm and draft free place for an hour.
  6. After an hour, the dough should have risen to more than double its size. Punch it down and let it rest for another 45 minutes to one hour.
For the stuffing
  1. In a pan, heat the oil. Once it heats up, add the mustard seeds and cumin seeds. Once they begin to splutter, add the asafoetida.
  2. Lower the flame and add the turmeric powder and the red chilli powder. Saute for 30 seconds. Add the sliced onions and green chillies and saute for about 2 minutes.
  3. Add the ginger garlic paste and cook till the raw smell goes away. Add the coriander powder and the mashed boiled potatoes. Mix everything very well. Add the dry mango powder and the chopped coriander leaves. Mix well. Let it cool down before further preparation.
Assembling
  1. Knead the dough one last time for about 2 minutes. Divide the dough in 16 portions. Roll them into balls.
  2. Roll out each ball with your fingers about 3-4 inches in diameter. Put 2 tsp of stuffing in the middle and pinch the cormers of the disc together to close it in the center.
  3. Pinch the ends in the center properly making sure it is completely sealed.
  4. Repeat with each ball and arrange on a lined baking sheet. Brush the tops with butter.
  5. In a preheated oven, bake at 400F for 15-18 minutes. You can also sprinkle sesame seeds on top.
  6. Remove from oven. Enjoy!
Share this Recipe

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I hope you enjoyed the recipe. If you have any questions related to this, feel free to ask in the comments section!

Till next time…

XO, Sakshi!



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