It’s dark and raining outdoors, you’re home from work early and probably just watching the rain. This to us is the perfect monsoon setting, and one that needs a delicious food factor added to the scene.
The thing about the monsoons is that it is very easy to get swayed and lunge for that street food you’re craving. The weather calls for it. And as we have mentioned earlier, that is a guaranteed way of getting ill.
So the only way to satiate your craving and not fall sick is to experiment a little in the kitchen. We’ve whipped up the recipe for baked kachoris that you can eat with pickle or butter (yes, you are allowed some guilty pleasures once in a while).
What you need
- 50 grams Urad Dal
- 3 Teaspoon red chilli powder
- 6 Teaspoon Coriander powder
- 4 Teaspoon Cummin powder
- ¼ Teaspoon asafetida
- 1 Teaspoon yeast
- 250 grams wheat flour
- 1 to 2 Teaspoon oil
For the filling:
Put the urad daal powder in a bowl and add water. Mix well. Leave it to stand for 30 minutes. It should be dry and hard by the end of it. Add red chili powder, fennel powder, salt, dhaniya powder, hing, and make it soft with the help of warm water.
For the kachories:
Take a bowl and add wheat flour, sugar, water and yeast and knead it well. Leave the dough for 1 hour.
Add little oil to the dough and start making patties of the dough by stuffing a center filling of urad daal. Roll these with a rolling pin.
Oil a baking tray and bake it in a preheated oven at 160 degrees till they are crisp and give a light golden brown color.
Even if you’re not into streetfood, this particular recipe is bound to make you a fan. And since it’s baked, we can guarantee that it is healty. Minimal oil, lentils, very little masala and a whole lot of lip-smacking goodness.