Baked Khasta Kachori

Baked Khasta Kachori

Khasta Kachori is typically north, west and central Indian snack. The fillings can be of different kinds. The one with lentil based dried stuffing are more popular in the northern and western regions of India.

Khasta Kachori are often served with the sweet chutney and cilantro chutney. This, Khasta Kachori are usually deep fried. But today, I baked them instead of deep frying. But believe me there is no change in taste at all. You won’t feel any difference.

The best thing about this Baked Khasta Kachori is you can store them in air tight container for up to 3 – 5 days. When unexpected guests arrive, warm up the kachoris in a oven for about 10 minutes, fill them with curd and both chutneys, sprinkle some sev and onion and serve.






For dough

Maida / All purpose flour – 2 cups

Salt to taste

Oil or ghee – 1/4 cup


For filling

Yellow Moon dal – 1/2 cup Soaked 4 to 6 hours

Cumin seeds – 1 tsp

Chili powder – 1 tsp

Garam masala – 1 tsp

Salt to taste

Asafoetida – 1/4 tsp

Dry Mango powder (Amchur Powder) – 1 tbsp

Chaat masala – 1 tsp

Coriender and cumin powder – 1 tsp

Turmeric powder – 1/4 tsp

Chopped Cilantro – 2 tbsp

Chopped Mint – 1 tbsp

Fennel seeds – 1 tsp

Oil – 3 tbsp



For dough

1. Combine all the ingredients and knead into a firm dough using a water.

2. Cover it with damp cloth and Keep it aside for 15 minutes.

3. Divide it into equal parts and keep covered with wet cloth.


For filling

1. Heat oil in a pan. Add cumin seeds, Fennel seeds and asafoetida. Let cumin seeds crackle.

2. Add Chili powder, cumin and coriander powder, turmeric, garam masala and salt. Let it cook for 4 to 5 seconds. Add 1 cup of water. Mix them very well.


3. Add soaked moong dal into masala mixture. Add more 1/2 cup of water and let the dal cook for about 5 to 7 minutes or until the dal and masalas are cooked. Add Amchur powder and chaat masala powder. Mix them very well.


4. Add chopped coriander / cilantro and mint. Mix it very well. Switch off the flame and let it cool completely. Your mixture should be dry.



Preheat oven on 375 degree F.

1. Roll out each portion of the dough into a poori.

2. Place spoon full of stuffing in the center of rolled poori.

3. Seal the edges by stretching it over the filling mixture. Seal the ends tightly. Slightly press each kachori with your palm.


4. Place each kachori on a baking tray. Apply some oil over the kachories.

5. Bake them for 25 to 30 minutes or until light brown. Flip the kachoris 2 – 3 times for even coloring.


6. Your Baked Khasta Kachori is ready. Serve them with Sweet chutney and Mint and coriander chutney. Enjoy.








Write a comment
  1. Sushma
    Sushma 1 March, 2015, 18:10

    This is a perfect treat as my son’s in-laws are Jain and this recipe works very well. Please share more Jain friendly recipes. Thanks

    Reply this comment
  2. Aruna agrawal
    Aruna agrawal 19 March, 2015, 01:30

    I am new for baking please teller for baking which mode should use in microwave

    Reply this comment
  3. Shilpi
    Shilpi 25 March, 2015, 19:42

    I have tasted this at your home and was amazed by the perfect taste. Will definitely try your recipe. Thanks for sharing. Keep them coming

    Reply this comment

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