Baked Whole Wheat Kachori

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Air-Fryer Baked Whole Wheat Kachori is an irresistible and healthy evening snack along with a cuppa. Made using whole wheat flour or Atta these kachoris are a guilt-free alternative to the typical fried kachoris.

I know that nothing can replace the frying taste, but honestly, if you mix this baked with the frying one, no one will understand that it is not fried. The taste, texture, and everything is the same and perfect when baked. 

I have fried and baked both. The front pic of the kachori is the baked one and the behind is the fried one. I had no plans earlier to post this recipe hence pics and step by step pics are missing. Will update when I make it again.

What is Kachori and Samosa

Kachoris and samosa are a typical evening snack, especially from the North of India. Both have a flaky outer covering with different types of fillings inside. There are different types of kachoris made. One that needs to be enjoyed immediately and one that can be kept for long.

They can be The thing with the kachori and samosa is, it takes time. Especially the frying and one feels guilty too at times of eating more as it is fried. Trying to be healthy I am trying to replace a lot of food with baking or air-frying instead of frying.

There are different types of kachori’s made. Plain and with different types of fillings. I make this Khasta Moong Dal Kachori, which is a good cupboard snack and stays good for a month or so.

In the olden days, traders used to travel to long-distance places. They needed a healthy and filling snack. These kachoris are a balance of carbs and proteins. Proteins are in the form of lentil filling and carbs from the dough. 

I typically do not make kachoris much, but we had a festival last week and decided to make this. Then I thought to club this with our theme of Bread Bakers this month as the theme is Picnic bread hosted by Camilla from Culinary Cam. These kachoris would be a perfect handy snack for kids and adults alike. 

Why Baking or Air-Frying Kachori?

The thing with the kachori and samosa is, it takes time. Especially the frying and one feels guilty too at times of eating more as it is fried. Trying to be healthy I am trying to replace a lot of food with baking or air-frying instead of frying.

Baking and air-frying also save time. As you do not have to baby step, just check in between while baking or air-frying and you are sorted. I also feel that air-frying is closer to the taste of frying.

Can these kachoris be baked in oven?

Yes, they can be baked in an oven too. I have baked samosas in the oven but kachoris not yet. Once I do will update here. However, if you are baking in an oven, preheat the oven to 180 degrees C / 350 degrees F and bake for 15-20 minutes turning in between.

How to enjoy this Baked Whole Wheat Kachoris

We enjoy it as an evening snack with green coriander and tamarind chutney or as a chaat with some yogurt and chutneys. A few times we enjoy it as a meal with some aloo sabji.

Process of making Baked Whole Wheat Kachori

We need a little preparation to do this kachori. As we are making the kachori with lentil or moong dal filling. We would need to soak it for at least 30 minutes.

We are also making a fresh masala mix. This needs to be roasted, cooled, and ground to a fine powder. After that, we make the filling of moong dal along with the spices and stuffing prepared. 

The stuffing is filled in the dough and the dough is spread to a 2-2.5 inch diameter to make kachori. It can be rolled or just flattened with your hand. 

After that one can bake in oven, air-fryer or fry them in oil.

Key to making flaky kachori

The dough needs to be made properly. Not too tight and not too loose. 

Ghee or oil needs to be added to the dough in enough quantity to make the kachori flaky.

Stuffing should not be too wet or else it will ooze out.

The key is to stuff the kachori properly and seal the kachori so that the filling does not ooze out while frying or baking. 

If frying the kachoris need to fry at the right temperature. The oil needs to be just warm and not hot. If too hot the kachoris will brown or burn too fast and will not be cooked properly.

Also since it is made with whole wheat flour, it may get soft a little early as compared to using maida or all-purpose flour. So do bake or fry them until crisp.

Shelf life of Kachori

This kachori stays good for a couple of days. Once they are cooled, keep them in an air-tight container.

Air Fryer Baked Whole Wheat Kachori (Frying method included)

Air-Fryer Baked Whole Wheat Kachori is an irresistible, healthy, and guilt-free evening snack along with a cuppa.

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Course: Breakfast, Main Course, Snacks

Cuisine: Indian, North Indian

Keyword: After school Snacks, Lentil, MakeAheadPartyIdeas, PartyFood, Picnic Recipes

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Resting time: 30 minutes minutes

Servings: 14 Kachori

Author: Renu Agrawal-Dongre

Equipment

• Measuring Cups and Spoons
• Air-Fryer
• Heavy Bottom Pan
• Bowls
• Heavy Bottom Pan/Wok (If frying|)
• Colander (If frying)

Ingredients

For Fresh pounded Masala Mix:

• 1 tbsp Coriander seeds
• 4-5 Cloves
• 1 tbsp whole Black pepper
• 1 teaspoon Fennel seeds
• 1 teaspoon Cumin Seeds

For Kachori Stuffing

• 1 tbsp Oil
• 2 tsp Cumin seeds
• 1 tsp Fennel seeds
• ½ tsp Asafoetida
• 1- inch 2 tbsp Chopped ginger
• 3-4 Chopped green chilli
• 1/2 cup Moong dal
• 1 tsp Red chilli powder
• 1 tsp Black salt
• 1 tsp Roasted jeera powder
• 2 tbsp Pounded masala mix
• ½ tsp Dry mango powder
• ½ tbsp Dry fenugreek leaves
• ¼ cup Coriander – fresh Chopped
• ¼ cup water

For Kachori Dough

• 2 Cup Whole Wheat Flour
• 1 tsp Salt
• ¼ Cup Ghee
• 1 teaspoon Carom seed Lightly crushed between hands
• 1 Cup Water Room temperature as required , more or less may be required.
• 1 tablespoon oil – Air Fryer
• 3-4 Cups of Oil if Frying

Instructions

Initial Preparation

Dal

• Rinse and clean the dal well.
  1/2 cup Moong dal
• Soak it in enough water for 30-60 minutes or more.

Fresh pounded Masala Mix

• Dry roast all the ingredients one by one in a heavy-bottom pan.
  1 tbsp Coriander seeds, 4-5 Cloves, 1 tbsp whole Black pepper, 1 teaspoon Cumin Seeds, 1 teaspoon Fennel seeds
• Once roasted remove it in a bowl.
• Let it cool down completely.
• Grind it to a fine powder.

Dough

• In a large bowl sift in the flour.
  2 Cup Whole Wheat Flour
• Add salt and carom seeds and mix them thoroughly.
  1 tsp Black salt, 1 teaspoon Carom seed
• Add ghee and rub it in the flour.
  ¼ Cup Ghee
• Now slowly add water and knead it to a semi-stiff dough.
  1 Cup Water
• The dough should not be too soft or too hard.
• Cover it with a muslin cloth and let it rest for at least 30 minutes.

Stuffing

• In a heavy bottom pan add oil.
  1 tbsp Oil
• Once hot, cumin seeds and fennel seeds.
  2 tsp Cumin seeds, 1 tsp Fennel seeds
• Saute for a few seconds.
• Now add chopped ginger, green chili, and asafoetida.
  1- inch 2 tbsp Chopped ginger, 3-4 Chopped green chilli, ½ tsp Asafoetida
• Add soaked moong dal, salt, and mix everything.
  1/2 cup Moong dal, 1 tsp Salt
• Add red chili powder, and pounded masala mix.
  1 tsp Red chilli powder
• Add a 2-3 tablespoons of water and let the dal get cooked a bit.
  ¼ cup water
• This will take around 4-5 minutes on slow.
• Once done add dry mango powder, cumin powder, fenugreek leaves, and fresh coriander and mix everything.
  1 tsp Roasted jeera powder, ½ tsp Dry mango powder, ½ tbsp Dry fenugreek leaves, ¼ cup Coriander – fresh Chopped, 2 tbsp Pounded masala mix
• Switch off and let it cool.
• Once cooled, pulse the mixture to a semi-coarse texture.

Making Kachoris

• Knead the dough once.
• Divide the dough into lemon-sized balls.
• Now with your hands flatten the dough to a 2-3 inch diameter. One can use a rolling pin too.
• Add a tablespoon of mixture in the center.
• Lift the sides and join them at the center. Pinch off any excess dough.
• Seal it properly so that the stuffing does not ooze out.
• Flatten the top and gently and evenly press the dough to flatten and make kachori.
• One can use a rolling pin too but be gentle, or else the filling will ooze out.
• Prepare the remaining kachori in similar way and keep it covered with a muslin cloth.

Air-frying the kachori

• Preheat the air-fryer to 180 degrees C / 350 Deg F for 4 minutes. (Air fryer settings are different. I use Cosori and it gets pre-heated in 4 minutes)
• Brush the kachori with a little oil, like one-fourth a teaspoon on both sides.
  1 tablespoon oil – Air Fryer
• Bake for 10 minutes.
• Turn the kachoris and bake again for 8-10 minutes until done.
• The kachoris will turn brown and flaky.
• Do check the kachoris after 15 minutes as depending on your air-fryer size they might take more or less time to bake.

Frying the Kachori

• Heat oil in a heavy bottom wok.
  3-4 Cups of Oil if Frying
• Heat the oil to medium.
• Once medium hot, dip the kachori one by one.
• Do not overcrowd the wok.
• Let the kachori cook on a medium stove.
• Do not put a spoon or disturb the kachori until they start coming up.
• Once they come up, you can gently press the kachori with the back of the spoon to help them puff up. This is optional, if they are rolled properly, they will puff up on their own.
• Once they are cooked almost 70-80 percent from the bottom flip and let it cook on the other side.
• Kachoris are done when they are golden brown on both sides.
• Once done, drain the excess oil and remove it in a colander or an absorbent paper.

Notes

Standard US-size cups and spoons are used. 1 teaspoon = 5 ml, 1 tablespoon =15 ml, 1 cup =237 ml.
Air Fryer settings are different so check the kachoris after 15 minutes.
If frying, fry it on medium only. Do not let the oil be too hot.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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Welcome to Bread Bakers! This month, our theme is Picnic bread hosted by Camilla from Culinary Cam.

#BreadBakers is a group of bread-loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Do check out what my fellow baking bloggers have created for their Picnic

• Baked Whole Wheat Kachori by Cook with Renu
• Checkerboard Rollsby Passion Kneaded
• Easy Sourdough French Country Breadby Karen’s Kitchen Stories
• Eggless Fruit & Nut Chocolate Banana Loaf by Sneha’s Recipe
• Garlic Herb Fan Rollsby A Messy Kitchen
• Hushpuppiesby A Day in the Life on the Farm
• Niçoise Picnic Squaresby Food Lust People Love
• Schiacciata all’Uva by Culinary Cam

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