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Baked Cocktail Kachori

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Non-fried version of Kachori ,pamper yourself with the goodness of protein of moong dal without getting worried about the calories of the deep-fried snack.

Preparation Time- 15 minutes

Cooking Time- 10 minutes

Baking Time: 18-20 minutes

Baking Temperature- 180◦C / 360◦F

Makes- 25 nos.

Ingredients and Quantity:

For the dough:

Whole wheat flour- 3/4th cup

Extra Virgin Olive Oil- 02 tsp.

Salt -to taste

Water- as required

For the Filling:

Split yellow gram, soaked overnight-  ½  cup

Extra Virgin Olive Oil- 02 tsp.

Carom seeds- 1/4th tsp

Cumin seeds – 1/4th tsp

Fennel seeds , coarsely ground- 1/4th tsp.

Sesame seeds, white- 1/4th tsp.

Asafoetida- a pinch

Turmeric powder- ½ tsp

Ginger paste- 1/4th tsp

Green chilli paste- 1/4th tsp

Honey- 02 tsp.

Salt- to taste

Extra Virgin Oil- 1/4th tsp for greasing the baking tray


In a glass bowl, combine all the ingredients and knead into a soft dough using water as required. Divide the dough into 25 equal portions into 60 mm,  1 ½ inch  diameter into thin circles. Cover with a moist muslin cloth and keep aside.

Drain the moong dal completely, now add  45 ml water and pressure cook  (01 Whistle)

Heat Olive oil  in a non-stick pan add  carom seeds, cumin seeds, fennel seeds, sesame seeds, asafoetida, sauté for 2 minutes add  cooked moong dal, turmeric powder, ginger and green chilli paste, sauté till the raw aroma disappears, add salt to taste.  Remove from the flame add honey and mix well. Divide into 25 portions and set aside.

Place the rolled puri on the palm , place the filling in the centre , close and give it a round shape. Prepare the other kachoris in a similar way / fashion.

Place the kachoris on a greased baking sheet / tray keeping  space between each kachori. Bake at 180◦C (360◦F) for 18 minutes. Brush it with Olive oil, bake further for 02 minutes.

Serve hot.



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