Sanjeev Kapoor

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Peethiwali Baked Kachori  Recipe

This recipe is from FoodFood TV channel & has featured on Hi Tea.

Preparation Time : 11-15 minutes

Cooking time : 11-15 minutes

Servings : 4

Peethiwali Baked Kachori

Main Ingredients

Split skinless green gram , Refined flour





Level Of Cooking



1175 kcal


149.1 gm


38 gm


47.2 gm


11.3 gm


  • Split skinless green gram soaked
    1/2 cup
  • Refined flour
    1 cup + for dusting
  • Oil
    3 tbsps + for brushing
  • Carom seeds
    2 teaspoons
  • Turmeric powder
    1/4 teaspoon
  • Red chilli powder
    1/2 teaspoon
  • Coriander powder
    1 teaspoon
  • Roasted cumin powder
    1 teaspoon
  • Garam masala powder
    1/2 teaspoon
  • Salt
    to taste
  • Dried mango powder
    1 teaspoon
  • Chaat masala
    1/2 teaspoon
  • Fresh coriander sprigs
    12-15 + for garnishing
  • Fresh mint sprigs


Step 1

Preheat oven at 180°C.

Step 2

Heat 1 tbsp oil in a non-stick pan. Add 1 tsp carom seeds, turmeric powder, red chilli powder and garam masala powder. Mix well, add little water and sauté for a few minutes.

Step 3

Add gren gram, mix and cook. Add salt, dried mango powder and chaat masala, mix well and cook till the gram is fully cooked.

Step 4

Chop coriander and mint sprigs and add in the pan. Mix well and cook for 30 seconds. Switch off heat and cool the mixture to room temperature.

Step 5

Combine refined flour, 2 tbsps oil, remaining carom seeds and salt in a bowl. Add sufficient water and knead into a stiff dough. Set aside for 15 minutes.

Step 6

Divide dough into equal portions and shape them into balls. Spread balls into round discs, place a portion of cooked gram mixture, bring the edges together and seal into a round. Dust the kachoris with little flour and place them on a silicon sheet spread on a baking tray. Pat them a bit and brush with oil.

Step 7

Put tray in the preheated oven and bake for 8-10 minutes.

Step 8

Garnish with coriander sprigs and serve hot with soonth chutney.

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