This is one of my favorite snacks from North India.
The original recipe calls for deep-frying the kachoris in oil. As I looked for healthier options, I thought of baking them instead.
We are also slowly turning vegan, so I used soy milk and coconut oil to bind the flour.
- For the pastry shell:
- 2 cups all purpose, organic flour
- 1 cup organic coconut oil
- ½ tsp salt
- 1 tsp baking soda
- ½ cup soy milk
- For the filling:
- 1 cup roasted peanuts
- a few walnuts
- 1 cup garbanzo bean flour
- 1 clove
- 1 small piece of cinnamon
- ½ teaspoon fennel seeds
- ½ tsp cumin seeds
- pinch turmeric powder
- ½ tsp ginger powder
- 1 tablespoon juice of lemon
- 1 tsp salt
- ½ tsp chili powder [optional]
- Prepare the pastry dough as you would for baking a pie. Sift flour, salt and baking soda. Rub in coconut oil. Mix well and add soy milk. Add more flour if needed and bind the dough into a rolling consistency. Divide the dough into small rounds and set aside.
- Coarsely grind all the dry ingredients for the filling and mix in lemon juice.
- Dip each round in flour and roll out gently. Cut each into half. Fill each half with a spoon of the filling. Fold the dough over the filling in the shape of a triangle.
- Bake kachoris at 400-degrees in a pre-heated oven for 25 minutes. Reduce temperature to 350-degrees and bake for another 15.
- Cool and serve. They taste yummy as they are or with mango chutney.