Category Archives: Baking Recipes / Oven Recipes

Recipe – Khasta Moong Dal Kachori

Recipe – Khasta Moong Dal Kachori


Prep Time: 2 hours

Cook time: 45 minutes

Serves: 12 Kachori


For the Dough / Pastry:

  • Maida (Plain flour): 2 Cup
  • Ghee / Refined oil: ¼ Cup
  • Salt: 1 Teaspoon or to taste
  • Water: as required

For Filling / Stuffing:

  • Moong Dal: ½ Cup
  • Water: as required
  • Oil / Ghee: 2 Tablespoon
  • Fennel seeds (saunf): 1 Teaspoon
  • Black seeds (kalonji): ½ Teaspoon
  • Bay leaf (tej patta): 1
  • Green chili: 1 teaspoon, finely chopped
  • Dhaniya Powder: 2 Teaspoon
  • Red chili powder: 2 Teaspoon
  • Garam masala: 1 Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Coriander leaves: 2 Tablespoon, finely chopped

For Frying the kachori:

  • Oil: As required for kachori to sink in the oil for deep fry.


For the Dough / Pastry:

  • Mix the dough ingredients. Add water little by little and make a hard dough. Keep it under a wet cloth for 10-15 minutes.

For Filling / Stuffing:

  • Wash the moong dal 2-3 times and soak in water for 2 hours.
  • Drain the water and grind it to smooth paste. Paste should be very thick. Do not use water while grinding.
  • Heat oil for deep fry.
  • Take small lemon size balls from the moong dal paste and deep in hot oil until golden and crispy. Likewise fry the complete the moong dal paste. Take them out in a plate and let it cool for 5-10 minutes. Now, grind it to coarse powder.
  • Heat 2 tablespoons of oil in another pan.
  • Add saunf, kalonji, tej patta. Stir for 30 seconds.
  • Add the coarse moon dal powder, green chili, dhaniya powder, red chili powder, garam masala powder and salt. Mix well and cook for another 10 minutes, till nice aroma comes from the dal.
  • Turn off the heat and add coriander leaves, mix well and keep it aside to cool for 10 minutes.

For the kachori:

  • Divide the moon dal masala into 12 equal portions.
  • Take the dough and knead again for 2-3 minutes.
  • Divide the dough into 12 equal portions and roll them into balls.
  • Apply a little flour and roll each dough ball into 3-inch diameter circle.
  • Add one portion of the filling in the middle of the circle.
  • Apply little water on the edges.
  • Bring together all the sides, seal it tightly and remove any excess dough.
  • Roll the filled kachori again into a 3-inch diameter circle, ensuring that the filling does not spill out. Gently press the center of the kachori with your thumb.
  • Continue filling the rest of the kachoris.
  • Cover with the wet napkin, otherwise it would be dry.

Frying the kachori:

  • Heat oil for deep fry. Let it be medium hot and deep fry in medium heat for 5-6 minutes or until crispy and golden brown. If you fry them in high heat, kachoris will look brown from outside but inside layers will be soft. Drain onto absorbent paper.

Baking the kachori:

  • In case you planned to bake the kachoris, add 1 teaspoon baking powder and ½ teaspoon baking soda in the maida/flour before kneading the dough.
  • Preheat the oven to 180 degree Celsius or 350-degree Fahrenheit
  • Brush oil lightly on the prepared kachori doughs
  • Place them in a baking tray and bake for 35 minutes or till golden brown at 180 degree Celsius.
  • Flip them after every 5 minutes.


  • Serve hot kachori with green chutney / Tamarind Chutney / Tomato Ketchup

Recipe – Rice Appe in Muffin tray / Baked Rice Appe

Recipe – Rice Appe in Muffin tray / Baked Rice Appe


Prep Time: 10 minutes

Cook Time: 20 Minutes

3 People


  • Idli Batter: 1 Cup
  • Rava (Sooji / Semolina): ¼ Cup
  • Water: as required
  • Salt: 1 teaspoon or to taste
  • Red chili powder: ½ teaspoon
  • Onion: ½ of a medium sized, finely chopped
  • Tomato: 1 medium sized, finely chopped
  • Green chili: 1, finely chopped
  • Ginger: ¼ inch piece, finely chopped
  • Garlic: 2 cloves, finely chopped
  • Ajwain (carrom seeds): ¼ teaspoon (optional)
  • Coriander leaves: 1 tablespoon, chopped
  • Oil: 1 teaspoon and as required for greasing
  • Baking Powder: 1 teaspoon
  • Baking Soda: ½ Teaspoon


  • In a bowl, add idly batter, sooji, salt, red chili powder, ajwain and coriander leaves. Whisk well and Keep aside. Batter consistency should be like toothpaste or thick idly batter. If required then only add some water.
  • In a small pan heat 1 teaspoon oil. Saute chopped onion, ginger and garlic for 2 minutes. Add tomato and green chili. Saute for another 2 minutes. Turn off the heat and add this to the batter.
  • Preheat the baking oven to 350 F or 180 C
  • Grease all molds of the mini muffin tray with oil
  • Add baking powder and baking soda in the batter and mix well.
  • Fill ¾th of each mold with the batter.
  • Place the muffin tray in the middle rack of the oven.
  • Bake for 20 minutes or till light golden brown.
  • Take out and let it cool for 10 minutes.
  • Now using a knife or spoon, take out the muffins carefully.
  • Serve hot with chutney or ketchup.

Cook’s Note

  • Instead of baking, you may make this recipe in appe pan on cooktop as well.

Recipe – Rajasthani Dal Baati / Marwari Dal Bati

Dal Baati – Dal baati is an Indian dish comprising dal (lentils) and baati (hard wheat rolls). It is popular in Rajasthan, Uttar Pradesh and Madhya Pradesh. Baati is a hard bread made up of mainly wheat flour and some other flours. Dal that Rajasthani people use with baati is called Panchmela dal as it is made up of five different kinds of dals ( Moong dal, chana dal, Tuvar dal, urad dal and Green whole moong dal /moth ).



Prep Time: 20 Minutes

Cook Time: 40 Minutes

Serves: 3-4 people


  • Wheat Flour (Aata): 1 ½ cup
  • Gram Flour (Besan): ¼ Cup
  • Rava (Sooji / Semolina): ¼ Cup
  • Ghee: 2 tablespoons for dough + 1 Tablespoon for greasing and ¼ cup for serving
  • Plain Curd / Milk Cream: 2 tablespoons
  • Milk: ½ Cup
  • Salt: 1 teaspoon or to taste
  • Mangrela seeds (kalonji / kala jeera): 1 teaspoon
  • Baking powder: ½ Teaspoon
  • Water: as required


  • Mix wheat flour, gram flour, rava, salt, baking powder and kalonji well.
  • Add 2 tablespoon melted ghee, mix well.
  • Add 2 tablespoon curd or fresh milk cream, mix well.
  • Using milk and water (if required) knead a stiff dough.
  • Cover the dough with a wet cloth and keep aside for 10 minutes.
  • Knead the dough again using 1 teaspoon oil /ghee and divide it into 10 equal portions. Roll each portion into a smooth ball, flatten it a little and make a thumb press mark in the middle.
  • Preheat the oven to 375-degree F or 190-degree C. Line the flatten balls on a baking tray. Grease both sides of each bati with 1 tablespoon ghee. Bake them for 30-40 minutes flipping the sides in every 10 minutes. Bake until both sides are golden brown.
  • While serving, heat ¼ cup ghee in small pan. Turn off the heat. Press the hard bati with a heavy pan to crack on top of the surface. Dip the batis in hot ghee one by one until all batis are well coated with ghee. Turn off the heat and serve bati with Panchmela Dal.

Cook’s Note


Recipe – Easy Homemade Paneer Kulcha

Recipe for Easy homemade Paneer Kulcha. Kulcha is a type of mildly leavened flatbread that originated in the Indian subcontinent. It is a Punjabi variation of Naan.


Prep Time: 2 Hours

Cook Time: 20 minutes

Serves: 5 (enough for 2-3 people)


For the dough

  • Plain Flour (maida): 2 Cups
  • Warm Water: 1 Cup or as required
  • Salt: 1 teaspoon
  • Sugar: 1 Teaspoon
  • Active dry yeast: ½ teaspoon
  • Oil: 1 Tablespoon

For the Filling

  • Grated Paneer: 1 Cup
  • Grated Carrot: ¼ Cup
  • Chopped Onion: 1 small
  • Green chili: 2, finely chopped
  • Ginger Paste or crushed: ½ Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Red chili Powder: ½ Teaspoon
  • Garam Masala Powder: ¼ Teaspoon
  • Aamchur Powder: ¼ Teaspoon


  • Ghee / Butter: for greasing
  • Black seeds (Kalonji): 1 Teaspoon
  • Coriander Leaves: 1 Tablespoon, chopped
  • Flour (Maida): ¼ cup for rolling the kulchas


  • In a bowl, add grated paneer, grated carrot, chopped onion, green chili, ginger, salt, red chili powder, garam masala and amchur powder. Mix well and divide it into 5 equal portions. Keep it aside.
  • In a small bowl, add the active yeast, salt and sugar. Add ¼ cup of warm water and mix well. Cover it for 5 minutes.
  • Take another deep bowl with lid. Add the flour and yeast water. Mix well.
  • Using warm water knead a soft dough.
  • Add oil and knead again.
  • Cover the bowl with a lid and keep it aside for 1-2 hours.
  • Remove the lid. You will see the dough has slightly raised in size.
  • Knead the dough again and divide into 5 equal portions and roll into balls.
  • Roll each ball into 3-inch diameter circle.
  • Add 1 portion of the paneer filling in the middle and seal all the edges. On the sealed side, spread some black seeds and coriander leaves. Sprinkle some dry flour and flip it carefully. Sprinkle some more dry flour on the other side and gently press it so all the seeds and coriander leaves get stuck to the kulcha. Now roll it to a 6-7-inch diameter circle or oval shape.
  • Heat Tawa in high flame.
  • Brush water in one side of the kulcha, where no black seeds are attached. Place the water brushed side of the circle, on the tawa. Press it gently so it gets stuck on the tawa. Wait for 1 and 1/2 minutes and flip the tawa with the kulcha stick on it, over the gas. In medium flame cook for 2-3 minutes
  • As I am using induction cooktop, it does not have flame. So, I do not brush the kulcha with water. I simply put the kulcha on tawa and cook it on tawa itself flipping both sides in every 30 seconds until it is cooked.
  • You may bake it as well in 375 F / 190 C degree pre-heated oven for 8-10 minutes flipping it after 4-5 minutes.
  • Using a spatula or tong take the kulcha out of the tawa.
  • Brush with ghee / butter and serve with some creamy gravy or dal.


Cook’s Note

  • Instead of yeast, you may use 1/4 cup of curd / yogurt to make the dough.
  • For more softer kulchas, you may knead the dough with milk, instead of water. It is called as doodhie kulcha