Baked Dry Kachori

Ingredients

For Dough
Wheat Flour - 1 cup
salt - to taste
oil -  2 tbsp
Water to knead

For stuffing
Gathia powder - 1.5 cup (more to adjust the consistency)
Amchur powder - 1 tsp
Tamarind/date paste - 1/4 cup
Jaggery - 1/2 cup
Water - 1/2 cup
Garam masala - 1 tsp
Fennel seeds - 1 tsp
Red chili powder - 2 tsp
Salt to taste
Coriander cumin powder - 1 tsp
Hing - pinch
Cashews - 1/4 cup
Raisins - 4-5 tbsp
Coriander seeds - 1 tsp lightly crushed
Oil - 1 tbsp

Some more Oil to Brush while baking.

Method

1. In a Bowl Mix all the ingredients for the dough.
2. Add Water as needed and knead a smooth dough. leave aside to rest for 20-25 min.
3. Meanwhile lets prepare the filling.
4. Crush the Gathiya coarsely. (if you don't have Gathiya, you can use roasted chickpea flour instead)
5. Now in a Pan Heat oil. Add Hing, Date/tamarind paste, water and jaggery. Mix everything until the jaggery dissolves and the mixture starts to boil.
6. Now add all the other spices and mix well.
7. Add crushed Gathiya powder, cashews and raisins and mix it until it forms a dough like consistency.
8. Turn off the flame.
9. Let it cool down.
10. Now take the dough. Divide them into equal size balls.
11. Roll one ball into a circle like a puri. Fill a spoonful of the stuffing in the middle. Gather the edges together and seal them to form a round kachori.
12. Make all the kachoris in the same way.
13. Now Preheat oven at 350 degree F
14. Line the Baking tray and place all the kachoris. Spray some oil and Bake for 20 -25 min or until brown..flipping them in between.
15. Store in airtight containers.

Happy Cooking!!

Rice Krispies chivda

Ingredients

Rice Krispies - 4 1/2 cups
Canola/Olive oil - 2 tbsp
Asafoetida - a pinch
Curry leaves- 5-6 leaves (chopped)

Chilies - 1-2

Peanuts - 2 tbsp

Roasted ChickPea (Dalia) - 1/2 cup

Raisins - 2 tbsp

turmeric - 1 tsp

Salt to taste
Sugar - 1 tbsp
Red chili powder - 1 tsp

Method

1. Heat Oil In a pan. Add Asafoetida, curry leaves and green chilies.
2. Once it crackles and pops add Peanuts, Roasted Chick peas and Raisins.
3. Fry for a minute or two and add Turmeric. Stir.
4. Then Add Rice Krispies ,salt, red chili powder, Sugar and Mix well until everything is combined.
5. Let it cool down before storing in the container.

Enjoy!!

Tea-time Triangles (Baked cumin crackers)

I haven't posted anything in a long time And thats needs to be corrected now.
Having said that, i am back now in the blogging world.. Yay.

When I thought it was summer already.. All of a sudden i saw clouds everywhere... and then it started raining. And in this weather all i wanted was a nice cup of tea and sum munchies like this. Crunchy, Crispy and Perfect. 
These Crackers goes perfect with tea. And let me tell you a secret.. They are BAKED! 
I know right.. Guilt free and Oil free. 

Ingredients

All purpose flour- 2 cups
whole wheat flour - 2 cups
Cumin seeds-1/2 tsp
Carrom seeds - 1/2 tsp
Crushed black pepper - 1/2-1 tsp( as per your taste)
Baking soda- 1/2 tsp
Salt to taste
Warm Butter - 6 tbsp
Water to knead (I used 1-1/4 cup, but it depends on the flour too)

Method

1. Dry Roast the cumin seeds in a skillet over medium heat until they change color and you get a nice Aroma. 
2. In a large bowl, Add flour, carom seeds,cumin seeds, salt, pepper and baking soda and mix well. Add warm butter and mix with hands or a spoon to make a crumbly mixture.(it might take 2 minutes)
3. Add water a few spoons at a time and knead into a smooth dough.  (Not too soft..not too stiff). Cover and let it sit for 30 minutes. 
4. After it has sat for a while Knead it again to make a smooth dough for 2 minutes.
5. Divide the dough into small equal sized balls. 
6. Roll out each ball into a approx 4 inch circle. Fold to a half circle. And then fold again to make an uneven triangles. 
7. Place on lined sheet/Baking tray. Repeat the same all the balls.
8. Alternatively to save time, you can also roll out a larger ball of dough into a thin bigger circle. And roll it out to form a cylinder.Now using a pizza cutter or a Knife, cut them equally. (See picture)
9. Preheat oven at 350 degree F and Bake the crackers for 12-15 minutes. Flip the crackers upside down and bake for another 2-5 minutes or so. The small crackers might take less time to crisp up then the triangular ones.. Bake only until the crackers are just lightly golden on the edges. 
10. Cool completely and store in an airtight container for upto 2 weeks. 

You can use this in Papdi chat as well.. Perfect for Summer when you don't want to spent all your time in the kitchen. Just in a plate Load up all the papdis with boiled potatoes. top it up with Cilantro chutney, Date and tamarind chutney, Onions, chaat masala, thin sev, and chopped cilantro.. ANd you are good to go...

Happy Cooking!