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low-carb baked kachori

Low-carb baked kachori

Make these awesome and tasty low-carb baked kachori today and you will love them in each bite. It's spicy, crispy and tastes just the way kachoris should taste.
5 from 11 votes
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Course: Main Course
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: 73kcal


Kachori dough

  • 1 cup blanched almond flour
  • ½ cup psyllium husk
  • 1 teaspoon ghee/coconut oil/vegan butter
  • salt to taste
  • ½ teaspoon carom seeds
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder

Green stuffing

  • ½-1 cup blanched broccoli
  • ½ cup soaked walnuts + almonds
  • 2 green chilies
  • ½ cup cilantro
  • 1 inch ginger (peeled)
  • 0.5 teaspoon red chili powder
  • salt to taste
  • a pinch asafoetida(optional)
  • a pinch turmeric
  • 1 teaspoon ghee/coconut oil/vegan butter


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 to the flour.
  • 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 ¼  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.

Prepare the stuffing:

  • Take ½ cup of soaked almonds and walnuts in a food processor.
  • Add cilantro, lime juice, 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.

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.

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 the 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.
  • Serve warm kachoris with your favorite spicy curry( I made tofu tomato curry) and chutney.
  • Enjoy!


  • 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.
  • Add more husk or dry flour if needed while making the dough.


Calories: 73kcal