Baked Kachori

Easy to make and very Yummy too. Definitely give a try. Everyone likes it. Usually loved with evening tea.

Note: For ingredients and recipe of pastry sheets, please visit my blog post of "Veg Puff/Baked Samosa".

Makes: 4 kachori's

Ingredients For filling:

• 1 Cup of Moong Dal/Yellow Split Peas (Soaked for 2-3 Hrs, after that separate it from water)
• Salt to taste
• 3 Green Chillies
• 1/4 Tsp of red and black pepper powder
• 1 Tbsp of lemon juice
• 1/2 Tsp Funnel Seeds (Sauff)
• 1/2 Tsp Cumin Seeds (Jeera)
• 1/4 Tsp Turmeric Powder/ Haldi
• 1/4 Tsp of Garam Masala Powder
• 1/4 Tsp of Cumin Powder
• 1/4th Tsp of Coriander Powder (Optional)
• 1/4th Tsp of Til/Sesame seeds (Optional)
• 4-5 Curry Leaves (Optional)
• 2 Tbsp of Oil

Method:

1. In a grinder, roughly grind yellow split peas, salt, lemon juice and green chillies. Do not completely grind it. 
2. In a wok, heat Oil. Add Cumin Seeds, Funnel Seeds and Curry Leaves. Once they start popping, add coriander powder, red and black pepper powder, Turmeric Powder and sesame seeds.
3. Mix well and add Moong Dal/Yellow split peas, Garam Masala and Cumin Powder.
4. Mix well and cook for about 4-5 minutes. Stirring continuously.
5. Let the mixture get cool.
6. Pre-heat the oven at 400 F/200 C.
7. Divide the dal mixture in 4 equal parts and make balls.
8. Take one part of pastry sheet. Put one ball in center of it, fold it from all sides. So, that the mixture will not come out. If required, with the help of finger top spread a little cold water on borders of pastry sheet and seal properly.
9. Make all 4 kachori's in same way.
10. Bake it for about 30-40 minutes. Keep a watch on it while baking. Once it changes its color to golden brown, it is done.
11. Serve hot with tomato ketch-up.