Crispy Baked Whole Wheat Moong Dal KachoriVeg

1

Combine whole wheat flour, fine semolina, carom seeds, ghee, and salt in a bowl.

2

Gradually add water and knead into a firm, non-soft dough.

3

Cover and let the dough rest.

1

Blend fennel seeds, cumin seeds, kasoori methi, and coriander seeds into a coarse powder.

2

Grind the pre-soaked moong dal into a coarse paste.

3

Heat oil in a pan, roast the ground masala powder, then add the moong dal paste and sauté.

4

Season with salt, turmeric powder, red chilli powder, and chaat masala, mashing any lumps as you mix.

5

Stir in a little water for the final touch, then shape the mixture into small round balls.

1

Divide the rested dough into equal parts.

2

Flatten a dough ball using your fingers—avoid using a rolling pin to ensure the kachoris puff up properly.

3

Place the filling inside, seal the edges, and flatten gently by hand.

4

Place the kachoris on a baking tray and lightly coat both sides with oil.

5

Bake at 350°F (approx. 175°C) for 15 minutes, flip, and continue baking for another 15 minutes.

6

If needed, use the broiler mode for one minute at the end to achieve a golden brown finish.

7

Serve your crunchy baked kachoris warm with green or tamarind chutney.