Baked kachori (moong dal)
Flaky baked pastries with a dry-spiced moong filling: less oil than deep-fried kachori, oven-batched for chai time or parties.
Equipment
- Baking sheet
- Parchment paper
- Wide skillet or kadai
- Food processor or chef knife (optional, for moong)
Ingredients
Dough
- 260 g maida about 2 cups; or half maida half atta
- 1 tbsp fine semolina optional
- 3/4 tsp salt
- 1 tsp ajwain lightly crushed
- 3 tbsp oil or melted ghee
- 120–160 ml warm water as needed
Moong filling
- 3/4 cup yellow moong dal soaked 2–3 hours, drained
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds lightly crushed
- 1 pinch hing asafoetida
- 1 tsp ginger paste
- 1–2 green chilies finely chopped
- 1/4 tsp turmeric
- 1 tbsp coriander powder
- 1 tsp amchur or lemon juice to taste at end
- 1/2 –1 tsp garam masala
- 1/2 tsp sugar optional
- salt to taste
- water only if needed, by the tablespoon
Finish
- 2–3 tbsp oil or melted ghee for brushing
- 1 tbsp white sesame seeds optional
Instructions
Make the filling
- Drain soaked moong well. Pulse to a coarse crumble or chop fine; avoid a smooth paste.
- Heat oil in a wide pan on medium. Add cumin, fennel, and hing; when fragrant add ginger and chili, cook 20 seconds.
- Add moong, turmeric, coriander powder, salt, and sugar. Cook 12–18 minutes, stirring often, until dry and shapeable. Add water only if sticking, 1 tbsp at a time.
- Off heat, mix in amchur and garam masala. Cool completely.
Dough and shaping
- Mix flour, semolina if using, salt, and ajwain. Rub in oil until crumbly. Knead with warm water into a smooth firm dough; rest 30 minutes covered.
- Divide into 10–12 balls. Roll circles, fill with cooled moong, seal, and flatten gently into thick discs. Cut a small vent on top of each.
Bake
- Brush with oil or ghee; add sesame if using. Bake at 200 C (390 F) on parchment 22–28 minutes until deep golden and bases sound hollow. Cool 5 minutes before serving.
Notes
If filling feels moist, return to the pan and cook a few more minutes; wet filling makes chewy baked shells.
Reheat in an oven or air fryer for crispness; microwave softens the pastry.
Fridge up to 3 days in an airtight container; freeze unbaked shaped kachori on a tray, then bag for up to 6 weeks; bake from frozen with a few extra minutes.
Tried this recipe?Let us know how it was!