How to make Peethiwali Baked Kachori

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

Main Ingredients : Split skinless green gram , Refined flour

Cuisine : Indian

Course : Snacks and Starters

Peethiwali Baked Kachori

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Peethiwali Baked Kachori checkout Moong Bean Dumpling, Moong Dal Pakoda. You can also find more Snacks and Starters recipes like Matka Chana Chaat, Chilli Cilantro Marinated Fish Skewers, Baby Uttapam, Corn Sev Puri.

Peethiwali Baked Kachori Recipe Card

Peethiwali Baked Kachori

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Peethiwali Baked Kachori Recipe

  • 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 12-15


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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.