Baked Cocktail Kachori

Baked Cocktail Kachori - Plattershare - Recipes, food stories and food lovers
Indian Street food is delicious and lip-smacking but deep-frying increases the calories and hence it is not much appreciated by health-conscious geeks.
So we thought to make a non-fried version of Kachori, where you can pamper yourself with the goodness of protein of moong dal without getting worried about the calories of the deep-fried snack.
This Recipe is a tried and tested recipe by Plattershare In-House expert, Chef Reetu Uday Kugaji.
4.20 from 6 votes
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Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Served As: Snacks
Recipe Cuisine Type: Homestyle Cooking, Indian, Street Food
Recipe Taste: Salty, Spicy, Sweet
Calories 204 kcal
Servings 4


For the dough

  • 3/4 cup Whole wheat flour
  • 2 tsp Extra Virgin Olive Oil
  • Salt to taste
  • Water as required

For the Filling

  • ½ cup Split yellow gram soaked overnight
  • 2 tsp Olive Oil extra virgin
  • 1/4 tsp Carom seeds
  • 1/4 tsp cumin seed
  • 1/4 tsp Fennel seeds coarsely ground
  • 1/4 tsp Sesame seeds white
  • 1 pinch Asafoetida
  • ½ tsp Turmeric Powder
  • 1/4. tsp Ginger paste
  • 1/4 tsp Green chili paste-
  • 2 tsp Honey
  • Salt to taste
  • 1/4 tsp Olive Oil extra virgin, 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 chili 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 center , 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 2 minutes.
  • Serve hot.

Recipe Notes

This Recipe has been shared by Chef Reetu Uday Kugaji; Program Head – Culinary Arts Queen Margaret University, Edinburgh and ITM – Institute of Hotel Management, Navi Mumbai.  
She believes that food that she cooks should touch heart and soul of the person and dedicates all her success to her Angel Mother.
Works as Speciality Chef with Percept Knorigin, Cinecurry, Chefsutra and as a Food Author with Pioneerchef, TheurbanspicePinksworth, Tanyamunshi, MangobunchPlattershare, Womenplanet
Website: Chefreetuudaykugaji, Facebook: Food For Thought,  Twitter: @chefreetuudayk, Instagram: @chefreetuudaykugaji 

Please appreciate the author by voting!

4.20 from 6 votes

Recipe Nutrition

Calories: 204kcal | Carbohydrates: 35g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 54mg | Potassium: 98mg | Fiber: 5g | Sugar: 4g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg

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