Baked/Non-fried Aloo-Matar Kachori

Kachori is a snack with savory/sweet filling. Kachoris are made with different types of filling (moong dal, aloo, matar, pyaz..) and they are deep fried. Kachori a very popular street food, is served with varied toppings/sides in different parts of India. 

We are usually conscious about making deep fried food at home, but had to give in during the shelter-in-place due to pandemic, to satisfy the cravings :). When we were craving for kachori few months ago, I was in a dilemma to deep fry or bake them. Decided to try baking it instead of deep frying, as I wanted to save the option for some of the other snacks that absolutely need deep frying.

These baked kachori puffed so well and were crisp like the deep fried version. Baking is now my fav option to cook these kachori, as I can indulge without guilt. Kachoris in Uttar Pradesh are served with aloo sabzi . Spices in the kachori filling and the aloo sabzi makes a prefect harmony to the taste buds. 

for kachori dough
maida 1 cup
fine rava/semolina 1/2 cup
ghee 3 tbsp
salt 1 tsp
water 1/2 -3/4 cup

Add maida, fine rava, ghee, salt in a mixing bowl.
Mix it well so that flour is nicely coated with ghee and the mixture should hold its shape when you hold the mixture firmly in your fist.
Add lil water at a time to make a soft dough.
Cover and set aside for 30 mins.

for filling
oil 1 tsp
potatoes 3 medium sized, boiled, peeled and mashed
green peas- 2 tbsp
green chilies- 2 finely chopped
grated ginger 1/2 tsp
red chilli powder 1/4 tsp
fennel seeds 1/2 tsp
coriander powder 1/2 tsp
amchur/dry mango powder 1/4 tsp
garam masala 1/4 tsp
salt 1/2 tsp or as per taste

Heat oil in the pan add grated ginger, fennel seeds, finely chopped green chilies, green peas.
Mix it well, cover and cook on low flame for 2 mins or till peas is soft and cooked.
Add the mashed potatoes, coriander powder, amchur, red chili powder, garam masala and salt.
Mix all the ingredients, cook for 2-3 minutes with continuous stirring so that all the spice powders are coated well on the potato and peas.
Turn off the stove and let it cool down.

assembling and baking kachori

Preheat oven at 400 deg F.
Divide the dough into 10 equal parts.
Roll each portion into a disc, cup your palm and place the rolled disc, add 2 tsp of the filling.
Fold and gather the edges and seal the top.
Flatten it slightly by pressing it between your palms.
Brush lil ghee/oil on both sides of the stuffed kachori and arrange them on a greased baking tray.
Place the tray with prepared kachori in the oven and bake for 22-25 mins or till golden brown.
Note: I have used a baking tray with holes that helps cooking on both sides evenly, if not using a baking tray with holes flip the kachori midway around 10 or 12 mins and continue to bake

To store: can store it for 2-3 days in a container, before serving preheat oven to 350 deg F and bake again for 6 – 8 mins to make the shell of the kachori crunchy.

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