Hi Supermoms,
Kachoris and Samosas are comfort food for any Delhite. Living here for more than a decade , it is no different for us. Atleast once a week we enjoy hot kachoris and samosas from our Sweet cum bakery shop. Every time a fresh batch is fried you have people waiting to pack in dozens. It dissappears within minutes.
Yesterday it was pouring outside and this 'craving' for the kachoris surfaced. But the roads were clogged and to even imagine driving on these roads is no less than a nightmare.
I had soaked Garbanzo ( Chole) for making Chole masala and then I had an 'Idea'.Why not make kachoris and that too with a twist ! Though onion kachoris are the most preferred kachori , I still dared to try.
Presenting Baked Chole Kachori Buns...a surprise I would say to my family who took a bite mistaking it for milk bun but was so surprised to find hot spicy Chole inside. A riot of flavours I must say!
A must try!!!
What better time than monsoon to enjoy this tasty and one in a kind snack!
Baked Chole Kachori Buns :
Preparation Time : 2 hours
Baking Time :15 to 20 minutes
Makes : 6 Kachori Buns
Ingredients :
For the bun :
1. All Purpose Flour -1 cup
2. Sugar -1 tsp
3. Salt -1/2 tsp
4.Instant Yeast -1/2 tsp
5. Warm water -1/4 cup + adjust
6. Ghee -1 tbsp
For the filling :
1. Boiled / Canned Garbanzo beans -1 cup
2.Tomato Puree -2 tbsp
3. Freshly pound Coriander seeds -1 tbsp
4. Carom seeds / Ajwain -1/2 tsp
5. Chilli powder -1 tsp
6. Aamchur/ Mango powder -1/4 tsp
7. Garam masala powder/ Chole Masala powder -1/4 tsp
8. Salt to taste
9.Ghee / Clarified Butter -1/2 tsp
10. Finely chopped Cilantro leaves and Mint leaves -1/4 cup
METHOD:
1. In a bowl add the flour, sugar,salt and yeast. Mix with a fork.
2. Heat water . Add ghee. Switch off. The water should be warm enough to activate the yeast but should not be too hot as it will kill the yeast. So test the temperature of water by putting your finger and count upto 5. If the maximum bearable heat is upto your count 5 then it is the right temperature. If you can bear for longer then it is too hot.
3.Pour the water little by little and knead the dough just like the way we knead for our flat breads/ Roti . If too sticky add littke flour. If the dough is dry then add more water . The dough should be soft to touch.
4. Grease a bowl and allow the dough to rest and rise for about 40 minutes. Cover the bowl with a damp cloth or click film . Keep the bowl in a warm.,dry place.
5. While the dough is resting, let us prepare the filling. In a bowl, heat oil and add the tomato puree and all the ground masalas. Add salt . Let the puree cook for 5 minutes or till the time the oil seperates on the side of the pan.
6. Add the beans and mix well. Let it blend and cook for another 5 minutes. Switch off. Add the chopped herbs.
7. Grease a wide baking pan with Ghee.
8. The dough doubled in size in just about 45 minutes. Lightly punch it down .
9. Roll the dough like this.
10. Using a pizza or a dough cutter ,Cut them into equal pieces.
11. Using a rolling pin, genly roll to make a 10 cm circle . Do not press hard while rolling.
12. Place the Spiced beans in the centre.
13. Seal the edges.
14. Roll them like buns sealing any gap. Place the crease side down and leave atleast two inch gap between the buns ( I had kept two pans and the the ones I spaced properly looked exacly like kachoris as they could rise up well and expand. In the other small pan, I could see that they had little problem expanding in size. So use a large pan !)
15. Cover them with a damp cloth and let them rise . Resting time depends upon your room temperature. 30-45 minutes is the ideal rise. Mine rose beautifully, ready to be baked and enjoyed with Chai. You can brush them with milk just before baking.
16. In a preheated oven, bake the Chole Kachori buns for around 20 minutes. The pan will feel so light when you lift it. You can check by tapping the bottom of the pan to hear a hollow sound. This means your buns are ready! After five minutes, you can topple the pan on the rack and you can see that even the bottom and sides of the buns are beautifully browned.
Now, all you need to do is to make hot tea / Coffee for yourself and serve these Chole Kachori Buns with Saunth or tamarind Chutney.Make sure not to tell anyone the secret and enjoy their reaction when they bite into the buns !!!! Oh ! What fun!!!
Chef Tips :
1. You can use Whole Wheat Flour instead of APF if you are used to baking yeasted buns as you need to hydrate the dough more than the APF.
2. You can make onion / peas or dal kachori fillings instead of Chole if you haven't soaked them like me.
3. Do not roll hard when you make the circle. You need trapped air for the buns to rise beautifully.
4. You can have these buns hot or can heat it up later . It keeps good for a day in room temperature and for two days when refrigerated.
5. If you do not have Ghee,you can use butter.
6. This is a great tea party snack and is also a special Tiffin Box recipe.
Happy Cooking !
With love,
MASTERCHEFMOM
This recipe is an entry to Monsoon Snack Challenge for The Hub @ Archana’s Kitchen challenges
No comments :
Post a Comment
Your comments here...