Name: Gluten-Free Pumpkin Oat Kachori
Ingredients: 2 cups oat flour for a more authentic texture); 1/2 cup tapioca starch; 1/4 cup almond flour; 1 tsp salt; 1 tsp baking powder; 1 tsp psyllium husk powder; 3/4 cup pumpkin puree; 3 tbsp olive oil or neutral oil; 2 –4 tbsp warm water as needed; 1/2 tsp ajwain; 1/2 tsp cumin; pinch turmeric; 1 cup green peas; 1/3 cup cooked yellow moong dal; 1 tbsp oil or ghee; 1 tsp cumin seeds; 1 tsp coriander; 1/2 tsp fennel seed; 1 tsp grated ginger; 1 green chili minced; 1/2 tsp garam masala; 1/4 tsp turmeric; salt to taste; 2 tbsp chopped cilantro; pinch hing; diced paneer

Gluten-Free Pumpkin Oat Kachori

I love pies… and I cannot lie =)

I have been doing a cooking stream for over 5 years, and have been exploring various types of pies from all over the world, from Steak and Stilton Pie, to Samosas, to Bierocks (arguably my favorite). Recently I have been exploring the cuisine of India, and stumbled on a recipe I hadn't heard of before - Kachori.

As part of the challenge, I wanted to try and make it gluten free. I have family with roots from Scotland that have Celiac disease, so I'm familiar with gluten sensitivities, and thought I'd make this with them in mind.

The Kachori is originally from India, where the Samosa is from Persia/Central Asia and is primarily found in northern parts of India, and is a popular street food found throughout many parts of India. In North India, they are typically large, potato heavy, fried, and very spicy. In Hyderabad they are smaller, and keema filled (minced meat), where in Bengal they are thinner shelled, and sometimes filled with peanuts and cauliflower, and in Gujarat they are sweeter, with a spicier balance.

Here we are taking a conservative take on the Kachori, using Oat Flour(ground up Old Fashioned Oats) and Gram Flour (Chickpea Flour).

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Instructions

Make the Filling:

Cook aromatics:

Heat oil/ghee. Add cumin seeds, fennel, and hing if using. Cook 30 seconds.

Add flavor base:

Add ginger and chili. Cook briefly. Then add peas, moong dal, coriander, turmeric, and salt. Mash lightly while cooking. You want a thick, fairly dry, and scoopable.
Finish with garam masala and cilantro.
Cool completely before filling.

Make the Dough:

Mix dry ingredients thoroughly. Add pumpkin puree and oil. Mix first before adding water. Then add warm water slowly until dough holds together.
The dough should feel soft, slightly tacky, and not wet.
Rest 10–15 minutes so oat flour hydrates. If using besan, rest 30-45 minutes so oat flour and besan hydrates.
Start oven at 375F.

Form the Kachori:

Scoop golf-ball sized dough portions, and flatten between parchment (Don’t roll too thin). Add 1–2 tbsp filling. Fold the dough over gently. Seal edges with wet fingers or fork crimp.
Bake the Kachori for 22-28 minutes until lightly browned, firm on the outside. Brush with oil halfway through for better color.

Gluten-Free Pumpkin Oat Kachori

Ingredients

Pumpkin Oat Dough:

Wet:

Optional spices:

Savory Filling:

Optional: