Dry Kachori | How to make Dry Kachori

By Arti Mehta  |  10th Aug 2017  |  
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  • Dry Kachori, How to make Dry Kachori
Dry Kachoriby Arti Mehta
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About Dry Kachori Recipe

The various chutneys added to these kachoris give them a wonderful flavor. These dry kachoris can be kept in an air tight container for 15-17 days. Keep these ready and impress your guests or just get impressed by yourself. The stuffing is very much similar to the one we make for Bhakarwadi. It's sweet, spicy, and tangy. I have fried them but they can even be baked for a healthier version.

The delicious and mouthwatering Dry Kachori is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Dry Kachori is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Dry Kachori. Arti Mehta shared Dry Kachori recipe which can serve 3 people. The step by step process with pictures will help you learn how to make the delicious Dry Kachori. Try this delicious Dry Kachori recipe at home and surprise your family and friends. You can connect with the Arti Mehta of Dry Kachori by commenting on the page. In case you have any questions around the ingredients or cooking process. The Dry Kachori can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Dry Kachori with other users

Dry Kachori

Ingredients to make Dry Kachori

  • For the Dough
  • all purpose flour (Maida): 1 cup
  • oil: 2-3 tbsp
  • water: 1/2 cup less 2 tbsp (lukewarm)
  • salt as per taste
  • For the Dry Stuffing
  • Sev: 1/2 cup (30 gms)
  • Red Chili Powder: 1 1/2 tsp
  • turmeric powder (Haldi): 1/4 Tsp
  • Garam masala Powder: 1/2 tsp
  • Dry mango powder (Amchoor): 1/2 tsp
  • Black pepper Powder: 1/4 tsp
  • White sesame seeds (Til): 1 tsp
  • Dry coriander seeds: 1 tbsp
  • fennel seeds (saunf): 1 tbsp
  • poppy seeds (khuskhus): 1/2 tsp
  • cashew nuts (Kaju): 1/4 cup (roughly chopped)
  • raisins (kismis/daakh): 10-12
  • sugar: 2 tbsp (powdered)
  • tamarind chutney (imli ki chutney): 1 1/2 tbsp
  • oil: 1 tbsp + for frying
  • salt as per taste

How to make Dry Kachori

  1. In a plate take maida, salt, and oil. Mix well. Add water and knead into a smooth dough. Keep aside for at least half an hour.
  2. Grind the sev to a coarse powder.
  3. Heat oil in a pan. Add red chili powder, turmeric powder, garam masala powder, dry mango powder, black pepper powder, white sesame seeds, dry coriander seeds, fennel seeds, poppy seeds, cashew nuts, and raisins. Sauté for few seconds on slow flame.
  4. Add the grinded sev, tamarind chutney, sugar, and salt. Mix well and cook for about 4-5 minutes while stirring continuously.
  5. Take the dough and divide it into 10 equal parts.
  6. Take one part and roll into a thick circle.
  7. Put some stuffing in the center of the circle and fold carefully from the sides. Seal it properly and form a ball.
  8. Similarly, do for the remaining dough parts.
  9. Heat oil in a kadai. When the oil is moderately hot drop 2-3 balls at a time (depending on how much oil you have taken) and fry on a slow flame until they turn light brown in color.
  10. Similarly, fry other remaining balls also.
  11. Serve hot/cold with chutney, ketchup etc.
  12. Delicious "Dry Kachori" is ready!

My Tip:

1. Instead of sugar, jaggery can also be used. 2. If sev is not available then you can replace it with besan. Dry roast the besan and then use it. 3. Always fry the kachori on low heat. On high flame, the kachori will not be cooked properly.

Reviews for Dry Kachori (1)

Geetanjali Khanna2 years ago


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