Dry Kachori - Dry Fruits Kachori Recipe (2024)

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INGREDIENTS:

Stuffing:

1 Cup crushed Papdi (or any Bhujia)

1/2 Tbsp Oil

1/4 Cup Dates and Tamarind Chutney (Khajur Imli Chutney)

1 Tbsp Powdered Sugar

1 Tbsp Coarsely grinded Coriander Seeds

1 Tsp Red Chilli Powder

1 Tsp Corinader Powder

1/2 Tsp Garam Masala Powder

1 Tsp Coarsely Grounded Fennel Seeds (Sauf)

1 Tsp Sesame seeds

2 Tbsp roughly chopped pieces of Cashew nuts and Almonds

1 Cup Crushed Papdi

1 Tbsp Golden Raisins

3 - 3 1/2 Tbsp water

Outer layer:

1 Cup All Purpose Flour (Maida)

1/2 Tsp Salt or as add as per taste

1/4 Cup Clarified Butter (Ghee) (or Vanaspati Ghee)

3-4 Tbsp Water

Oil for deep frying

SERVES: Makes 16 Kachoris (about 400 gm)

PREPARATION TIME: 20 Min

COOKING TIME: 25 Min

TOTAL TIME: 45 Min

* 1 CUP = 237 ML

METHOD:

Making the Stuffing:

1. In a Pan heat Oil and add Dates and Tamarind Chutney, Powdered Sugar, Coarsely grinded Coriander Seeds, Red Chilli Powder, Corinader Powder, Garam Masala Powder, Coarsely Grounded Fennel Seeds (Sauf), Sesame seeds, Roughly chopped pieces of Cashew nuts and Almonds, Crushed Papdi and Golden Raisins.

2. Mix everything. Keep flame low.

3. When everything is mixed well, add water 1 spoon at a time. We need to add water only till the mixture gathers in to a ball.

4. Cook only till the mixture becomes like a paste.

5. Dry fruit kachori stuffing is ready! Take it out in a bowl and let it cool down completely.

Making Outer Layer (Dough):

1. Take All Purpose Flour (Maida) in a big bowl.

2. Add Salt and Clarified Butter (Ghee) and mix well.

3. Using very little water knead a medium soft dough. Don't make it very smooth. Keep it little stiff.

4. Cover the dough and allow it to rest for 30 min.

Making Kachori:

1. Make 16 balls out of cooled down stuffing.

2. After 30 min check the dough and knead it for 1 min. Then divide it in to 16 equal parts.

3. Take one dough ball and roll it in to small puri shape. Keep it little thick and don't make it very thin.

4. Now place one stuffing ball in the centre and lifting the sides of the dough seal it in to a ball shape.

5. Dry fruit kachori is ready to fry.

6. Heat oil for frying and then lower flame

7. Now put Kachori in oil in batches. Keep flame low or the Kachori can be under cooked.

8. Each batch will take 10-12 min for frying. Turn Kachori intermittently and fry till golden in colour.

9. Once done take out on paper napkin. Fry remaining Kachori in same way.

10. Allow Dry Kachori to cool down to room temperature and then store it in air tight container for 8-10 days.

TIPS:

1. For filling I have taken ready made Papdi. You can also take any Bhujia or Ganthia. I have crushed Papdi in mixer grinder.

2. Ghee gives a very crispy texture to the Kachori. Kachori available in market have hydrogenated vegetable oil (vanaspati ghee). Alternatively you can add that.

3. While kneading dough use very little water. As it has good amount of Ghee it will start to combine easily.

4. The stuffing will not roll in to perfectly round. But try to make it as much round as possible!

5. Ensure to seal Kachori properly or it will open up while frying.

6. While frying Kachori keep patience and ensure to keep flame low and don't fry on high flame.

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