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Dry Kachori

Aug-10-2017
Arti Mehta
10 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Indian
  • Frying
  • Snacks

Ingredients Serving: 3

  1. For the Dough
  2. All Purpose flour (Maida): 1 cup
  3. Oil: 2-3 tbsp
  4. Water: 1/2 cup less 2 tbsp (lukewarm)
  5. salt as per taste
  6. For the Dry Stuffing
  7. Sev: 1/2 cup (30 gms)
  8. Red Chili Powder: 1 1/2 tsp
  9. Turmeric powder (Haldi): 1/4 Tsp
  10. Garam Masala Powder: 1/2 tsp
  11. Dry Mango Powder (Amchoor): 1/2 tsp
  12. Black Pepper Powder: 1/4 tsp
  13. White Sesame seeds (Til): 1 tsp
  14. Dry Coriander seeds: 1 tbsp
  15. Fennel seeds (saunf): 1 tbsp
  16. Poppy seeds (khuskhus): 1/2 tsp
  17. Cashew nuts (Kaju): 1/4 cup (roughly chopped)
  18. Raisins (kismis/daakh): 10-12
  19. Sugar: 2 tbsp (powdered)
  20. Tamarind chutney (imli ki chutney): 1 1/2 tbsp
  21. Oil: 1 tbsp + for frying
  22. salt as per taste

Instructions

  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!

Reviews (1)  

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Geetanjali Khanna
Aug-10-2017
Geetanjali Khanna   Aug-10-2017

Wowieee!

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