You are here: Home > Equipment > Pressure Cooker > Non- Fried Kachori ( Non- Fried Snacks ) Non- Fried Kachori ( Non- Fried Snacks ) by Tarla Dalal Kachoris are a delight for the diner – nutritious and tasty at the same time. But the one black spot that usually mars the goodness of kachoris is that they are deep-fried. Here is a non-fried version of kachori that you’re sure to enjoy as much as the original. You can now indulge in the protein boost of moong dal without worrying about the calories of a deep-fried snack! 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Close 15 Aug 2020 This recipe has been viewed 142088 times Non- Fried Kachori ( Non- Fried Snacks ) recipe - How to make Non- Fried Kachori ( Non- Fried Snacks ) Tags BakedSauteOvenPressure Cooker Soaking Time: 8 Hours Preparation Time: 15 mins Cooking Time: 15 mins Baking Time: 25 Minutes Baking Temperature: 180ºC (360ºF) Total Time: 5108 hours 30 minutes 4Makes 4 servings Show me for servings Ingredients For The Dough3/4 cup plain flour (maida)2 tsp melted ghee salt to tasteFor The Stuffing1/2 cup split yellow gram , soaked overnight2 tsp oil1/2 tsp cumin seeds (jeera)1/2 tsp carom seeds (ajwain)1/2 tsp fennel seeds (saunf)1/2 tsp sesame seeds (til)1/2 tsp asafoetida (hing)1/2 tsp turmeric powder (haldi)1/2 tsp chilli powder1/2 tsp ginger-green chilli paste2 tsp fennel powder2 tsp sugar salt to tasteOther Ingredients1/4 tsp oil for greasing Method For the doughFor the doughCombine all the ingredients in a bowl, add enough water and knead into soft dough using enough water.Divide the dough into 10 to 12 small equal portions and roll out each into a 63mm (2”) diameter thin circle. Cover with a wet muslin cloth and keep aside.For the stuffingFor the stuffingDrain the moong dal, add 2 to 3 tbsp of water and pressure cook for 1 whistle. Drain again and keep aside.Heat the oil in a non-stick pan, add the cumin seeds, carom seeds, fennel seeds, sesame seeds, asafoetida and sauté for a few seconds, while stirring continuously.When the seeds crackle, add the moong dal, turmeric powder, chilli powder, ginger-green chilli paste, fennel powder, sugar and salt and mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.Remove from the flame and cool slightly.Divide the stuffing 10 to 12 equal portions and shape into round balls. Keep aside.How to proceedHow to proceedPlace a puri on a flat dry surface and put a portion of the stuffing in the centre and seal the edges on top.Give a round shape to each kachori by rolling between the palms.Repeat with the remaining puris and stuffing to make more kachoris.Arrange on a greased baking tray and bake in a pre-heated oven at 180ºc (360ºf) for 15 to 20 minutes.Serve hot. Nutrient values per servingEnergy183 calProtein6 gCarbohydrates26.8 gFiber1.4 gFat5.7 gCholesterol0 mgVitamin A60 mcgVitamin B10.1 mgVitamin B20 mgVitamin B30.9 mgVitamin C0 mgFolic Acid11.4 mcgCalcium8.9 mgIron19.2 mgMagnesium0 mgPhosphorus0 mgSodium177.3 mgPotassium27.1 mgZinc0.2 mg