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Growing up in a Maharashtrian household, I don’t remember kachori being made at home. Of course, everyone at home used to love the freshly made kachori from the local shop, but somehow, it never got made in our kitchen.

So naturally, I always thought making kachori is tough, but I realised it isn’t difficult at all (though it is time consuming) especially when you bake it. Trust me, these baked Khasta Kachori or Moong Dal Kachori are all you need to have a healthy feast at home! 🙂

For those of you who don’t know, Kachori is a popular Indian snack which is usually deep fried. Kachori is supposed to have originated in Uttar Pradesh, India. It is usually a round flattened ball made of fine flour filled with a stuffing of mixture of spices & yellow moong dal (split mung lentil) or urad dal (crushed and washed horse beans) or besan (chickpea flour). The filling can vary, but usually the most common is the moong dal filling.

Kachori is usually served with green spicy chutney or tamarind chutney. In Mathura, it is served with dubki wale aloo- a thin spiced and tasty curry made with potatoes and famous in Mathura – one of the holy cities in the northern part of India, in Uttar Pradesh, famous for the birth of Lord Krishna.

Anyway, so to give a twist to this deep fried snack & make it healthier, I decided to bake it & it turned out quite good, to my surpise! 🙂 ‘Khasta’ means flaky at the same time soft in texture & this recipe has the perfect texture!

I paired it with dubki wale aloo curry and the pairing went well. You can pair it with your favourite chutney or with chai!

Here’s my baked Khasta Kachori (Moong Dal Kachori) recipe:


For Kachori Dough

  • 2 cups all purpose flour (maida)
  • ½ teaspoon salt or as per taste
  • Ÿ cup oil
  • ½ cup water or add as required
  • Âź tsp carom seeds (optional)

For Making Kachori Stuffing

  • ½ cup moong dal
  • 1 tbsp oil
  • Ÿ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp crushed fennel seeds
  • 1 tsp dry mango powder (amchur powder)
  • salt as required


Making Kachori Dough

  • Take 2 cups all purpose flour (maida) and salt in a bowl or pan. mix very well.
  • Add Âź cup oil. You can add ghee if you want. I don’t like it so I don’t use it.
  • With your fingertips mix the oil with the flour for a few minutes till you get a breadcrumb like texture in the mixture.
  • Add water in parts and knead the dough till it comes together.
  • Dough should not be too soft, it should be firm.
Kneaded dough
  • Cover the dough with a moist muslin or kitchen towel and let it rest for 30 minutes.

Making Moong Dal Stuffing For Kachori

  • Rinse ½ cup moong dal in a bowl. Soak moong dal with enough water for 2 hours.
  • Later drain all the water very well and add the soaked moong lentils in a grinder jar.
  • Grind to a roughly coarse mixture.
  • You can skip this step and use the moong dal as whole.
  • Don’t grind them too much we don’t want to make it paste like.
  • Then heat a pan. Add 1 tbsp oil.
  • Add all the spice powders one by one.
  • Keep the flame to its lowest and mix very well. do make sure that the spices do not burn.
  • Then add the coarsely ground moong dal. Also add salt and 1 pinch of asafoetida.
  • On a low flame mix very well.
  • Saute with non-stop stirring for 3 to 4 minutes on a low flame. Check the taste and if required you can add more spice powders like red chili powder and mango powder or salt. Let the mixture become warm or cool down.
Moong Dal mixture

Stuffing And Making Moong Dal Kachori

  • After 30 minutes, lightly knead the dough.
  • Take a portion of the cut dough and flatten it with your fingers or use a rolling pin (belan) to flatten.
  • Now place the moong dal stuffing inside the dough. Flatten the moong dal stuffing ball.
  • Bring the edges of the dough together and join them at the center. You can stick the dough together by sealing it with some water.
  • Flatten the top and then gently roll the kachori with a rolling pin to get a medium thickness kachori.
  • Stuff and prepare all kachori this way.

Baking The Kachori

  • Line a baking pan with baking sheet. Place your stuffed kachori on this tray.
  • Pre-heat oven to 180 degree celcius.
  • In the meantime, apply oil generously over your kachori in the baking tray. You can use a brush or do it with your fingers. Apply oil lightly, without disturbing shape of kachoris.
  • Once the oven has pre-heated, pop your baking tray in.
  • Bake the kachori for 30-40 mins. Time may vary from oven to oven.
  • You will see that the kachoris will start to rise up after 10-15 mins.
  • You can remove your baking try to re-apply some oil but do it only after initial 10-15 mins.
  • Keep an eye & once the golden/brownish colour starts to appear your baked kachoris are ready!!

**Please note: The colour of the baked kachori is different from a deep fried kachori. So don’t wait for too much browning to happen else your kachori will burn.

Taste wise it’s same & baked kachoris feel lighter on the tummy as well!

So that was my baked kachori recipe. Do try it & let me know how it turned out in the comment section below! Also let me know what you paired it with- dubki wale aloo or green chutney or tamarind chutney or chai! 😀

See you in my next post.

Till then,

Dream, Imagine, Be Crazy, Be You.

Your thoughts please?