Name: Sukhi Kachori recipe by Amrita Roy at BetterButter
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Ingredients: Maida - 11/2 cups; Gram flour - 1/2 cup; Cashew Nuts - chopped, 1/4 cup; Almonds - chopped, 2 tablespoon; Raisins - 15 to 20; Tamarind Pulp - 2 tablespoon; Jaggery - grated, 1 teaspoon; Turmeric powder - 1/4 teaspoon; Red Chilli Powder - 1/2 teaspoon; Roasted Cumin Powder - 1/2 teaspoon; Dry Mango (Aamchur) Powder - 1/2 teaspoon; Garam masala Powder - 1/2 teaspoon; Black Pepper Powder - 1/4 teaspoon; Salt to taste; Poppy seeds - 1/2 teaspoon; Coriander Seeds - 1 tablespoon, crushed; Fennel Seeds - 1 tablespoon; Powdered sugar - 2 tablespoon; Mixture / crushed gathiya - 2 tablespoon; Refined Oil - 1/2 litre

Ingredients Serving: 4

Maida - 11/2 cups
Gram flour - 1/2 cup
Cashew Nuts - chopped, 1/4 cup
Almonds - chopped, 2 tablespoon
Raisins - 15 to 20
Tamarind Pulp - 2 tablespoon
Jaggery - grated, 1 teaspoon
Turmeric powder - 1/4 teaspoon
Red Chilli Powder - 1/2 teaspoon
Roasted Cumin Powder - 1/2 teaspoon
Dry Mango (Aamchur) Powder - 1/2 teaspoon
Garam masala Powder - 1/2 teaspoon
Black Pepper Powder - 1/4 teaspoon
Salt to taste
Poppy seeds - 1/2 teaspoon
Coriander Seeds - 1 tablespoon, crushed
Fennel Seeds - 1 tablespoon
Powdered sugar - 2 tablespoon
Mixture / crushed gathiya - 2 tablespoon
Refined Oil - 1/2 litre

Instructions

Mix maida, salt and 31/2 tablespoon of oil and knead a smooth dough.
In a small bowl take tamarind pulp and add jaggery powder into it. Keep it aside.
Heat oil (1 tablespoon) oil in a pan and dry roast the gram flour until the raw smell is gone.
Now add all the ingredients for stuffing except mixture, salt, sugar and mix of tamarind pulp.
Saute the ingredients over low flame for few seconds.
Finally add mixture/crushed gathiya, mix of tamarind pulp, salt and powder sugar.
Mix them thoroughly and switch off the flame.
Allow to cool the stuffing for few minutes.
Now divide the dough into 12 equal balls.
Roll each ball into a thick circular disk.
Put 1 teaspoon of stuffing in the center of the disk and seal all the edges.
Grease your palm with oil and give it a shape of ball by rolling between palms.
Heat oil for deep frying. Fry balls under low to medium heat till they are golden brown in colour.
After frying take them out in a kitchen towel for the absorption of extra oil.
After cooling kachoris can be stored in air tight container.

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