Baked Masala Kachori with Dahi Tamatar wale Aloo ki Sabzi

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Kachori or Savory Pie is one of the most popular Indian breakfasts, especially much common in Northern parts of India. These kachoris are traditionally fried and come in different flavors, often with fillings of aloo-pyaz, moong dal or matar. Apart from these, the dry masala kachoris are also quite popular and are much easier to make as they don't require any pre-preps for cooking the filling; pulse the namkeen or farsaan mixture in a grinder along with some spices and your filling is ready in just no time. I am here today with the recipe of these chatpati kachoris and yes! they are not fried, instead baked to cut down on the guilt factor. I normally prefer having them with spicy and tangy "Dahi Tamatar wale Aloo ki Sabzi" but, you can also enjoy them plain with some chutney or make a tongue-tickling chaat out of them; choice is totally yours.

Baked Masala Kachori with Dahi Tamatar wale Aloo ki Sabzi

 Ingredients 

Masala Filling

Spicy mixed namkeen - 2 tbsp
Besan gathiya - 2 tbsp
Coriander powder - 1 tsp
Black pepper powder - 1/2 tsp
Red chili powder - 1 tsp
Fennel (saunf) powder - 1 tsp
Fenugreek (methidana) powder - 1/2 tsp
Kasoori methi powder - 1 tsp
Sugar - 1/2 tsp
Tamaraind pulp - 1 tbsp
Salt - as per taste

Kachori Dough

All purpose flour (maida) - 2 cups
Salt - 1/2 tsp
Ajwain - 1/2 tsp
Baking soda - 1/2 tsp
Oil - 5 tbsp
Ice cold water - enough for kneading

Dahi Tamater wale Aloo

Medium sized potatoes (cut into cubes) - 3
Green chilies (chopped) - 2
Tomatoes - 3
Curd - 2 tbsp
Cumin seeds - 1 tsp
Kasoori methi powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Red chili powder - 2 tsp
Garam masala powder - 1 tsp
Salt - as per taste
Vegetable oil - 1 tbsp

Baked Masala Kachori with Dahi Tamater wale Aloo ki Sabzi

Baked Masala Kachori with Dahi Tamater wale Aloo ki Sabzi

Baked Masala Kachori with Dahi Tamater wale Aloo ki Sabzi
Method

1. Grind all the ingredients mentioned under "Masala Filling" section to a coarse powder.
2. Make small balls out of the mixture (should yield about 10 balls) and keep aside. If the mixture is not binding, sprinkle few drops of water and try again.
3. Now, sift maida, salt and baking soda. Add in ajwain and oil and rub together until the mixture resembles bread crumb texture.
4. Next knead a semi-soft dough using ice cold water, little at a time. Knead the dough well for about 6 to 8 minutes until it is completely smooth.

7. Cover with a damp cloth and set aside for 30 minutes.
8. Meanwhile, let's prepare the sabzi.
9. Puree tomato along with curd and keep aside.
10. In a pressure cooker, heat the oil and add cumin seeds. Let them sizzle.
11. Add chopped chilies along with turmeric, coriander and red chili powder. Saute for 2 seconds.
12. Next add cubed tomatoes and cook for about 5 minutes.
13. Pour in the pureed tomatoes and curd. Let cook for 5 more minutes.
14. Add salt and about 2 cups of water. Cover the lid and let pressure cook for 2 whistles.
15. When the pressure is released, open the lid and mix in kasoori methi and garam masala. The sabzi is ready.
16. By this time, kachori dough would also have rested.
17. Pinch out 8 to 10 balls out of the dough.
18. With the help of a rolling pin, shape it into a disc and place a ball of filling in the center.
19. Gather sides of the disc and bring to the center sealing the stuffing.
20. Press the kachori between your palms.
21. Meanwhile pre-heat the oven at 180 degrees C.
22. Line a baking sheet with parchment paper and keep all the kachoris on it. Brush them lightly with some oil.
23. Pop in the oven to bake for 20 to 25 minutes, once flipping them in between.

Baked Masala Kachori

Baked Masala Kachori

Dahi Tamater wale Aloo ki Sabzi

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-Anshu 

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