Eggless Baked Kachori

The Eggless Baked Kachori Recipe is a healthier version of the traditional Indian snack that delivers authentic flavors without deep frying. At craitworld, we believe classic recipes can be made lighter while preserving their rich taste and texture. Moreover, these baked kachoris are perfect for festive celebrations, evening tea, family gatherings, and special occasions.

Unlike conventional fried kachoris, this recipe offers a crisp exterior with significantly less oil. Furthermore, the Eggless Baked Kachori Recipe features a delicious moong dal filling packed with aromatic Indian spices. As a result, every bite remains satisfying, flavorful, and wholesome.

The secret to achieving a light and flaky crust lies in using Crait Baking Powder. Its premium formulation creates a beautifully crisp outer layer while maintaining softness inside. Additionally, it ensures even baking and improves the texture of homemade Indian snacks.

Whether served with tamarind chutney, mint chutney, or masala chai, this Eggless Baked Kachori Recipe brings traditional flavors to modern kitchens. Finally, it provides a healthier way to enjoy one of India’s most beloved snacks.

Ingredients

For the Dough

• 2 cups all-purpose flour (maida)
• 1 tsp Crait Baking Powder
• 4 tbsp ghee
• ½ tsp salt
• ¾ cup lukewarm water

For the Filling

• ½ cup yellow moong dal, soaked for 2 hours
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp crushed coriander seeds
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp dry mango powder (amchur)
• ½ tsp garam masala
• Salt to taste
• 2 tbsp oil

For Brushing

• 2 tbsp melted ghee

Step-by-Step Method

1. Prepare the Moong Dal Filling

Drain the soaked moong dal and grind it coarsely without adding water. Meanwhile, keep the texture slightly grainy for authentic kachori filling.

2. Cook the Spiced Filling

Heat oil in a pan and add cumin seeds, fennel seeds, and crushed coriander seeds. Next, add the ground dal along with chilli powder, turmeric, garam masala, amchur, and salt. Cook until the mixture becomes dry and aromatic. Afterwards, allow it to cool completely.

3. Prepare the Dough

In a large bowl, combine flour, salt, ghee, and Crait Baking Powder. Rub the mixture until it becomes crumbly. Gradually add water and knead into a soft dough.

4. Rest the Dough

Cover the dough and let it rest for 20 minutes. Consequently, the gluten relaxes and helps create a flaky baked texture.

5. Shape the Eggless Baked Kachoris

Divide the dough into equal portions. Flatten each piece, add the prepared filling, and seal carefully to form smooth balls.

6. Arrange on the Baking Tray

Place the kachoris on a lined baking tray. Then, brush each one generously with melted ghee for a rich golden finish.

7. Bake Until Golden Brown

Bake in a preheated oven at 180°C for 22–25 minutes, turning once midway through baking. As a result, the kachoris develop an evenly crisp and flaky crust.

8. Serve Hot

Finally, serve the baked kachoris with tamarind chutney, mint chutney, or a steaming cup of masala tea.