Low Fat Kachori
Indulge in the delicious flavors of traditional Indian kachori with a guilt-free twist! This "Low Fat Kachori" recipe delivers all the crispy, flaky goodness of the beloved snack using a healthy oven-baking technique. Made with a blend of whole wheat and all-purpose flour, low-fat yogurt, and minimal oil, these kachoris are stuffed with a zesty filling of spiced split Bengal gram, cumin, fennel, and aromatic Indian spices like garam masala and dry mango powder. Perfect for those watching their fat intake, this healthier alternative is light yet packed with bold flavors. Ready in just a little over an hour, these golden-brown bites pair beautifully with mint chutney or tamarind sauce. Whether for teatime indulgence or a festive appetizer, this low-fat kachori will satisfy your cravings without compromise.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 0.5 cups Low-fat yogurt
- 2 tablespoons Vegetable oil
- 1 teaspoon Carom seeds (Ajwain)
- 1 teaspoon Salt
- 0.25 cups Water
- 0.5 cups Split Bengal gram (Chana dal)
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Dry mango powder (Amchur)
- 1 teaspoon Grated ginger
- 1 piece Green chili, finely chopped
Instructions
In a bowl, combine the whole wheat flour, all-purpose flour, carom seeds, and salt. Add the low-fat yogurt and vegetable oil, mixing well until crumbly.
Gradually add water while kneading the mixture into a soft, smooth dough. Cover the dough with a damp cloth and let it rest for 15 minutes.
Rinse the split Bengal gram and soak it in water for at least 30 minutes. Drain well.
In a non-stick pan over medium heat, dry roast the cumin seeds and fennel seeds until fragrant. Add the drained Bengal gram and stir-fry for 3-4 minutes.
Add grated ginger, green chili, garam masala, coriander powder, red chili powder, dry mango powder, and salt to the roasted mixture. Stir well and cook for another 3-4 minutes. Remove from heat and let it cool completely.
Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
Divide the dough into equal portions. Roll each portion into a smooth ball and flatten it slightly in your palm.
Take a flattened dough ball, place a tablespoon of the filling in the center, and gather the edges to seal it completely. Gently flatten it into a disc.
Place the prepared kachoris on the lined baking tray, keeping some distance between each.
Brush the kachoris lightly with vegetable oil to ensure a crisp texture.
Bake in the preheated oven for 25-30 minutes or until they turn golden brown. Flip them halfway through the baking time for even coloring.
Remove the kachoris from the oven and let them cool on a wire rack before serving.
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2508 mg | 109% | |
| Total Carbohydrate | 253.8 g | 92% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 13.5 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 476 mg | 37% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2105 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
