Baked Kachori

50 gm roasted channa dal

 2 tbsp refined oil

¼ tsp Turmeric powder

½ tsp Red chilli powder

1 tsp Coriander powder

1 tsp cumin seeds

1 tsp fennel seed/sounf

10-12 curry leave

2 tbsp dried mango powder /amsur

Salt to taste

1. Grind the roasted channa dal slightly coarse and keep it aside.

2. Roast the curry leaves on a heavy pan for few minutes. 

3. When the leaves start to wrinkle, add the fennel (sounf) and cumin seeds.  Stir occasionally till roasted. 

4. Allow it to cool and then grind them fine.  Since it was a small amount, I used the mortar and pestle.

5. Heat a pan over medium heat. 

6. Add the refined oil.   

7. Add all the spices one by one and mix well. 

8. Fry the spices for a minute. 

9. Add the channa and blend well with the spices. 

10. Add mango powder and salt to taste.  Continue to fry for another minute or so. And transfer it to a bowl.

100 gm maida

50 gm butter

½ baking powder

½ tsp salt

2 Tbsp cold water

1. Sieve flour, baking powder and salt together.
2. Cut the cold butter into cubes

3. Place the flour mixture and butter in the blender and give just 2-3 quick pulses. 

4. Add cold water and give another 3-4 quick pulses.

5. Turn the mixture on to a hard surface and knead lightly. 

6. Divide it into 6-7 equal portions and make balls.

7. Take a ball and roll out to the size of a 2 inch circle. 

8. Further roll only the edge as thin as possible. 

9. Place the filling at the centre. 

10. Collect the edge of the circle and bring it to centre and press it to seal the filling.   

11. Turn the ball over to the smoother side and carefully place it into the ring cutter and press gently to its shape. 

12. Remove it from the ring and place it on a greased baking tray.

13. Repeat the same steps with the other balls.

14. Brush the top with a mixture of 2 tsp of oil and ¼ tsp of red chilli powder.  

15. Bake the kachoris in a hot oven 200 degree C for 35- 40 minutes, until slightly browned. 

16. Serve hot with chutney.