How to make Baked Kachori -

Enjoy these kachoris without guilt for they are baked and not deep fried.Kachori with coriander chutney is an excellent accompaniment to a curry. This is a healthier version of this Indian snack as they are baked .

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split skinless black gram (dhuli urad dal) , Ginger (अदरक)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Baked Kachori checkout Sindhi Papad-SK Khazana, Medu Vada Premix - SK Khazana. You can also find more Snacks and Starters recipes like Noodle Wrap Grilled Bangda - Grill Pan Leftover Rice Tikki - SK Khazana Soya Falafel

Baked Kachori

Baked Kachori Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Baked Kachori Recipe

  • Split skinless black gram (dhuli urad dal) soaked

  • Ginger chopped 1 tablespoon

  • Green chilli chopped 1 tablespoon

  • Oil 2 tablespoons

  • Asafoetida 1/4 teaspoon

  • Coriander powder 1 teaspoon

  • Cumin powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Fennel (saunf) powder 1/2 teaspoon

  • Salt to taste

  • For covering

  • Refined flour (maida) 2 cups

  • Salt to taste

  • Baking powder 1/4 teaspoon

  • Ghee 2 tbsps + for brushing


Step 1

Drain and put split black gram in a chopper, add ginger, green chilli and crush coarsely.

Step 2

Heat oil in a non-stick wok, add asafoetida and crushed mixture and saute for 3-4 minutes. Add ½ cup water, coriander powder, cumin powder, red chilli powder, fennel powder and salt and mix well. Cover and cook till dry.

Step 3

Put refined flour in a bowl, add salt, baking powder and 2 tbsps ghee and mix well. Add sufficient water and knead into a stiff dough. Cover the bowl with cling film and rest the dough for 15 minutes.

Step 4

When gram mixture becomes dry, transfer it into another bowl and let it cool.

Step 5

Preheat oven to 180° C.

Step 6

Divide the dough into equal portions and shape into balls. Apply a little oil to each ball, press them slightly and roll out into small puris with the edges being thinner than the centre. Place some of the gram mixture in the centre, dampen the edges, bring them together and press to seal.

Step 7

Press slightly and roll into small puris ensuring that the filling is evenly spread.

Step 8

Grease a baking tray, place the kachoris in it, brush them with a little ghee and bake in the preheated oven for about 15 minutes or till the kachoris are cooked and golden.

Step 9

Arrange them on a serving plate and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.