Moong Dal and Methi Kachuri, Baked Kachodi
by Tarla Dalal
A Bengali Recipes -style snack with a healthy twist, the Moong Dal and Methi Kachuri is one that you can relish without any guilt!
We have done away with maida and used a mix of healthy flours to make the top cover of this kachori, which is baked with a perfectly-spiced stuffing of moong dal and methi leaves.
The methi not only adds to the nutrient-quotient of this dish but also gives it a tongue-tickling, almost addictive flavour!
Baked and not deep-fried, this iron-rich snack is a wonderful tea-time accompaniment. You can do away with the 1/2 tsp of sugar if you are serving this to diabetics.
Moong Dal and Methi Kachuri, Baked Kachodi recipe - How to make Moong Dal and Methi Kachuri, Baked Kachodi
Soaking time: 1 hour Preparation Time: Cooking Time: Baking temperature: 200ºC (400ºF) Baking temperature: 35 minutes Total Time:
Makes 14 kachuris
For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1/4 cup jowar (white millet) flour
1 tsp oil
1 tsp nigella seeds (kalonji)
salt to taste
For The Filling
1/2 cup yellow moong dal (split yellow gram)
1 cup finely chopped fenugreek (methi) leaves
2 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
1/2 tsp chilli powder
1 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
salt to taste
1/2 tsp sugar
Other Ingredients
1 tsp oil for brushing
For Serving
green chutney
For the dough
- For the dough
- Combine all the ingredients in a deep bowl and knead well into a semi-stiff dough, using enough water. Cover with a lid and keep aside for 10 minutes.
For the filling
- For the filling
- Combine the yellow moong dal and enough water in a deep bowl and soak for 1 hour. Drain well.
- Heat 1 tsp of oil in a deep non-stick pan, add the mustard seeds and asafoetida and sauté on a medium flame for a few seconds.
- Add the soaked and drained moong dal, chilli powder, coriander powder, turmeric powder, salt and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
- Lightly mash it using a potato masher. Keep aside.
- Heat the remaining 1 tsp of oil in a broad non-stick pan, add the fenugreek leaves, sugar and little salt and cook on a medium flame for 1 minute.
- Add the cooked yellow moong dal mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool completely.
How to proceed
- How to proceed
- Divide the filling into 14 equal portions and keep aside.
- Divide the dough into 14 equal portions and keep aside.
- Roll out a portion of the dough into a 75 mm. (3”) diameter thin circle without using any flour for rolling.
- Place a portion of the stuffing in the centre. Bring together all the edges in the centre, seal them tightly and flatten it slightly.
- Repeat with the remaining dough and filling to make 13 more kachuris.
- Brush each kachuri with little oil and arrange on a greased baking tray.
- Bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Turn them over and again bake for 15 minutes or till they turn crisp and light brown in colour.
- Cool slightly and serve immediately with green chutney.
| Energy | 59 cal |
| Protein | 2.3 g |
| Carbohydrates | 8.8 g |
| Fiber | 0.9 g |
| Fat | 1.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 64.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 1 mg |
| Folic Acid | 10 mcg |
| Calcium | 15.2 mg |
| Iron | 0.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 4.3 mg |
| Potassium | 83.5 mg |
| Zinc | 0.3 mg |