Baked mini dry Kachori



Prep Time




Baking/Cooking Time


Baking Temp


Baking Temp Details




Short Recipe Description

An awesome blend of the Middle Eastern spice, Zaatar in one of the most loved snack, Kachori, which is usually deep fried. Adding a bit jaggery powder along with the chilli extract creates a balanced flavor. The baked version is awesome as well.

Additional Categories

Eggless,Vegetarian,Healthy Grain,Healthy Sugar,Contains Nuts & Seeds

For dough -
�'Wholewheat flour - 1 cup
�'Little millet rawa - 2 tbsp
�'Carom seeds - 1/2 tsp
�'Salt - 1/2 tsp
�'Ghee - 2 tbsp
�'Cold water - 5-6 tbsp

For stuffing -
�'Moong dal (soaked in water and air dried) - 1/4 cup
�'Gram flour - 2 tbsp
�'Roasted peanut - 3 tbsp
�'Desiccated coconut - 2 tbsp
�'Garam masala - 1 tbsp
�'Turmeric powder - 1/4 tsp
�'Aamchur powder - 1/2 tsp
�'Jaggery powder  - 2 tbsp
�'Salt - 1/4 tsp
�'Fab Natural Chilly extract - 1/4 tsp
�'Fab Premium oil soluble Zaatar flavour - 3-4 drops
�'Ghee - 1 tsp
�'Water - 2-3 tbsp

For baking -
�'Ghee - 2 tbsp

Making the dough -
�"In a bowl take wholewheat flour, little millet rawa, carom seeds, salt and mix well
�"Add ghee and rub the flour with it until the mixture resembles wet breadcrumbs
�"Now add cold water, to the dry ingredients gradually, a tbsp at a time, mix until it starts to hold together and make a smooth dough
(You may or may not need the entire amount of water)
�"Cover the dough and let it rest for half an hour

Making the stuffing -
�"Take moong dal, roasted peanut, desiccated coconut, garam masala, turmeric powder, aamchur powder, jaggery powder & salt in a blender jar and blend to a coarse mixture
�" Heat a pan & add a tsp of ghee. Now add the gram flour & roast it for a while
�"To it, add the blended coarse mixture & roast for 1-2 mins. Switch off flame & let it cool down
�"Once it cools down, add the chilly extract & zaatar flavor and mix well.
�"Now add water, little at a time and mix well to bring the mixture together.


Baking the kachoris -
�"Preheat oven at 180⁰C and grease a baking tray with a bit ghee.
�"After resting the dough for 30 mins, take it out & knead it for a while
�"Take a tbsp of dough & make a small ball. Repeat and make balls out of rest of the dough
�"Take one ball and press to make a circular shape, the edges would be thin & the centre thick
�"Put 2 tsp stuffing and seal the edges, roll again into a ball like shape, to smoothen the  surface
�"Place it on the greased baking tray & brush a bit ghee on it
�"Repeat the same with other balls and bake the kachoris at 180⁰C for 15 mins
�"Take them out carefully, brush some ghee & bake again for another 5-10 mins
�"Remove from oven and let them cool down
�"Enjoy the baked mini dry kachoris with chutney/dip of your choice

Baker Tips/Notes

�'I got 11 kachoris from this recipe
�'You may use semolina in place of little millet rawa
�'I had washed & soaked the moong dal in water for 2 hours and then air dried it

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