Baked Raagi Mungdaal Khasta Kachori

Name: Baked Raagi Mungdaal Khasta Kachori
Total time: 2700 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 3/4 cup raagi flour; 1/4 cup wheat flour; 2 tbsp ghee; 1 tsp ajwain; 1 tsp salt; 1 cup yellow mung daal; 4 tbsp besan; 1 tbsp roasted crushed fennel and corriander seeds; 2 tbsp oil; 1 tsp aamchur; 1 tsp asafoetida; Salt, turmeric, cumin corriander, chilli powder as per taste; 1 tsp Kashmiri chilly powder; 1 tsp garam masala; 1 tsp dry ginger powder

Leena Mehta @DesiTadka26

Ahmedabad

#tech3
A guilt free, healthy and chatpati evening snack.. A twist to Mungdaal Kachori, used raagi flour instead of maida and rather than frying baked it. It can be stored up-to fifteen to twenty days in airtight container.

Leena Mehta @DesiTadka26

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Ingredients

45 minutes

6 servings

3/4 cupraagi flour
1/4 cupwheat flour
2 tbspghee
1 tspajwain
1 tspsalt
Stuffing
1 cupyellow mung daal
4 tbspbesan
1 tbsproasted crushed fennel and corriander seeds
2 tbspoil
1 tspaamchur
1 tspasafoetida
Salt, turmeric, cumin corriander, chilli powder as per taste
1 tspKashmiri chilly powder
1 tspgaram masala
1 tspdry ginger powder

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Steps

45 minutes

1

Wash and soak daal for two hours. Grind it coarsely in mixture. Roast and crush fennel and corriander seeds. In a pan add one tsp oil, add crushed fennel and corriander seeds. Add cumin. Now add asafoetida and add daal to this mixture.
2

Cook it on medium flame. Now add oil in middle and add besan. Roast it nicely. Mix it with daal. Add all spices, sugar and aamchur. Mix thoroughly and let it cool.
3

Make equal size balls out of it. In a bowl take sago n wheat flour. Add salt ajwain and ghee. Mix it like crumble.
4

Add water and knead nice dough. Make equal size balls out of it.
5

Stuff dough balls with daal stuffing. Bake it for 25 minutes at 180.
6

Enjoy this guilt free evening snack with chutney or tea/coffee..