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Baked Dal Kachori Chaat recipe

Healthy, Crunchy and delicious kachori chaat - a great treat for kids and adults alike

Course: Appetizer, snacks
Cuisine: Indian
Keyword: kachori chaat
Author: Rashmi Kulkarni
For Kachori
  • 1.5 cups Whole Wheat Flour
  • 0.5 cup Rice Flour
  • 1 tsp Sesame seeds + ajwain seed powder (add to rotimatic flour container)
  • Rotimatic Setting: Pizza
  • T:R:O - 1:1:2 (see notes)
For filling
  • 1 cup Yellow Moong Dal
  • 1 tsp Garam Masala
  • 2 tsp Amchur powder
  • 1 tsp Coriander powder
  • 1 tsp Fennel Powder
  • 1 tsp Chaat Masala
  • Salt (to taste)
  • 1 tsp Sugar
  • 2 tbsp Olive oil
For chaat
  • Fresh yogurt
  • Tamarind chutney
  • Coriander mint chutney
  • Nylon sev
  • Onion (finely chopped)
  • Tomato (finely chopped)
  • Coriander leaves (finely chopped)
  • Chaat Masala
  • Flavored peanuts
  1. Dry roast yellow moong dal till reddish and allow it to cool. Grind it to a coarse powder and mix all the spices mentioned ('filling' category) above along with 1 tbsp oil.

  2. Make pizza discs using rotimatic or manually. Place 1 1/2 tsp filling on each disc while the disc is still warm. Bring the edges together and pinch to seal. Flatten the kachoris and roll them slightly with a rolling pin. 

  3. You can make any fancy shapes by cutting the shapes. Place the filling on one disc and close with another. Press sides to firmly close the disks. Coat/spray oil and bake at 220 C/ 425F for 8-10 minutes.

  4. For assembling the chaat, in a shot glass, layer layer layer... first with flavored peanuts (We used Jabsons BBQ peanuts/dabeli peanuts/hing jeera) followed by onions, tomatoes, yogurt, sprinkle chaat Masala on it. Top it with some green chutney and tamarind chutney, a thick layer of nylon sev and coriander leaves. 

  5. Place the kachori slightly dipped in the chaat. Savour the cross section of the chaat with a spoon along with the crunchy kachori.

Recipe Notes

T:R:O - refers to the Thickness: Roast level: Oil setting in Rotimatic