Low-carb Baked Kachori/Stuffed Puff Pastry

Kachori: the yum fried Indian puffed pastry is a popular North Indian snack. Combine it with a steaming hot spicy curry and it becomes a hearty meal. I have, however, a low-carb version which is equally delicious and has an intriguing flavor. Yes, it’s my version of low-carb baked Kachori made with almond flour and has an interesting stuffing inside.

As the temperature is getting cooler, and we could feel the cool weather already, something spicy and hot like this low-carb baked kachori perfectly fits the menu. Thinking about this particular Indian food, a number of my past sweet memories just flashed back. Years ago, my sister and I often joined our dad to a local snacks and confectionery store to eat this fried Kachori with potato curry mostly in winter days. The Kachori with a spicy filling accompanied by sweet chutney and red hot potato curry is truly a match made in heaven. Even today, I could feel the flavor lingering on my palate.

While recreating the recipe, I was so happy to make a near-match that not just actually tasted good but was super nutritious. I made a spicy tofu curry to serve with this low-carb baked Kachori too.

The heart and soul of the recipe is almond flour. Because of the natural oil in it, it works best for making the dough. The dough is not stretchy as the typical Kachori dough, but it has a crumbly to soft texture due to the addition of psyillum husk.

I added some oil to make the dough flaky as the puff pastry should be. Then the addition of carom seeds and Indian spices make this dough very palate pleasing.

The stuffing, not quite similar to the lentil stuffing, has a beautiful and interesting flavor too. I made a green stuffing, imitating the one used in peas Kachori, by using raw soaked walnuts, soaked almonds, sautéed or blanched broccoli(both work wonderfully), green chili, ginger and cilantro. Then the mixture is tempered in vegan butter/coconut oil/ or pure ghee(use what best suits your lifestyle) to make a flavorful green stuffing.

I never believed that these low-carb baked kachori will be super crispy and very palatable. They have a crispy outer texture, flaky body and a generous stuffing that explodes on the palate each time you will dig in to take the bite. Mark my word, these delectable kachoris are super heavy. Stop after eating three because If you don’t like a heavy feeling after hours of eating.

Let’s discuss the recipe!

Low-carb Baked Kachori Recipe:

Step1:Prepare the dough: 

• Take a cup of almond flour in a bowl. Shift it through a sieve for better results.

• Add a tablespoon of ghee or coconut oil or melted vegan butter.
• Mix the oil in the dough by using your fingers. You have to rub the crumbled flours drenched in oil for better mixing.

• Add a pinch of salt, a pinch of baking soda and ½ teaspoon of baking powder. Mix well.
• Add ¼ teaspoon carom seeds(optional) and kasoori methi or dried fenugreek.(optional)
• Mix well so that all ingredients combine well.
• Now add ¾ cup of psyillum husk. Mix well.

• Prepare the dough by adding some warm water to the dough and mixing the dough well.
• Knead it a little to prepare a soft dough.

• Rest the dough.

Step-2: Prepare the stuffing:

• Take ½ cup of soaked almonds and walnuts in a food processor.

• Add cilantro, lime juice(optional), green chili, ½ cup blanched broccoli and a piece of ginger.

• Add salt and red chili powder to the mixture.
• Process the ingredients until a mixture is formed.

• Heat a frying pan and add a tablespoon of oil of your choice.
• Add a half a teaspoon cumin seeds and asafoetida.
• Now add turmeric and the processed mixture.

• Sauté well until the mixture looks drier than before but not too dry.
• Adjust the spices and salt.
• Turn the heat off and allow the mixture to cool down.
• The green stuffing is ready.

Step-3 Prepare Kachori: 

• Knead the dough again.
• Take a small ball size dough and place it on a greased parchment paper.

• Fold the paper and roll the dough with the help of a rolling pin.
• The dough may break at this time. But it’s absolutely okay if it does.
• Take the rolled dough on your palm and shape the dough to form a cup like structure.
• Now add a spoon-full of mixture into it.

• Seal the edges by adding some more dough on the top.
• Roll between your palm to make a round Kachori.

• You may need a few drops of water to roll the kachoris and make their surface look smooth and even.
• Follow the same method to prepare other kachoris.

Step-4: Bake the kachoris:

• Now it’s time to prepare the low-carb baked Kachori.
• Preheat the oven to 350’F.
• Place the kachoris on a greased baking sheet.

• Brush them with oil.
• Bake them for 30 minutes and don’t forget to flip them after 15 minutes of cooking.
• These kachoris cook slower than wheat ones.
• Therefore, you need a longer baking time for these to get the desired texture.
• After 30 minutes of cooking, turn off the oven but allow the kachoris to stand for 5 minutes in the oven.
• Remember that the oven cooking time may vary based on the oven you have. I used a convection oven with gas heating option.
• I strongly suggest you to keep checking the kachoris while baking them.
• Serve warm kachoris with your favorite spicy curry( I made tofu tomato curry) and chutney.
• Enjoy!

Nutritional Information:

📖 Recipe

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