Name: Jamnagar Style Dry Fruit Kachori recipe by Drashti Dholakia at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 7
Ingredients: For the stuffing; 1 teaspoon oil; ¼ teaspoon hing/asafoetida; 1 teaspoon sesame seeds/til; 10-12 cashews, roughly chopped; 10-12 almonds, roughly chopped; 14-15 raisins; 1 teaspoon coriander/dhaniya powder; ½ teaspoon garam masala powder; 1 teaspoon powdered sugar; ½ teaspoon amchur/dry mango powder; ½ teaspoon coarsely grounded fennel seeds/saunf; 1.5 tablespoon dates and tamarind chutney/khajur imli chutney; ½ cup crushed ganthiya (you can use crushed papdi or bhujia); salt to taste; For the dough (outer layer); ½ cup maida/all purpose flour; ¼ teaspoon salt or as add as per taste; 1 tablespoon ghee; 1 tablespoon oil; water for kneading dough

ABOUT Jamnagar Style Dry Fruit Kachori RECIPE

Dry fruit kachori or dry kachori is a popular gujarati tea-time snack recipe – crispy kachoris stuffed with tangy, spicy filling of crushed ganthiyas, chopped nuts, flavoured and tempered with basic spices. These can be stored for a couple of days and tastes best with a hot cup of tea/coffee.

Ingredients Serving: 7

For the stuffing
1 teaspoon oil
¼ teaspoon hing/asafoetida
1 teaspoon sesame seeds/til
10-12 cashews, roughly chopped
10-12 almonds, roughly chopped
14-15 raisins
1 teaspoon coriander/dhaniya powder
½ teaspoon garam masala powder
1 teaspoon powdered sugar
½ teaspoon amchur/dry mango powder
½ teaspoon coarsely grounded fennel seeds/saunf
1.5 tablespoon dates and tamarind chutney/khajur imli chutney
½ cup crushed ganthiya (you can use crushed papdi or bhujia)
salt to taste
For the dough (outer layer)
½ cup maida/all purpose flour
¼ teaspoon salt or as add as per taste
1 tablespoon ghee
1 tablespoon oil
water for kneading dough

Instructions

For the dough (outer layer)
In a wide bowl, combine maida, salt, ghee and oil. Mix well and knead into a stiff dough adding water gradually. Dough should be smooth yet stiff, it should not be sticky.
Cover and keep aside for 15-20 minutes.
For the stuffing
Heat oil in a non-stick pan on a low flame. Add hing, sesame seeds, chopped cashews, almonds and raisins.
Give a quick stir and add all the spice powders – dhaniya powder, garam masala, amchur, coarsely crushed saunf, powdered sugar and salt. Mix well and cook for 30-40 seconds.
Now add dates-tamarind chutney and crushed ganthiya. Mix well and cook for 1-2 minutes.
Remove from flame and allow to cool completely. Stuffing is ready.
Divide the stuffing into 7 equal portions.
Preparing kachoris
Knead the dough well and divide into 7 equal portions.
Take one ball of the dough and roll it into a small circle.
Place stuffing in the center and carefully seal the edges and give a round shape. Prepare all the kachoris in the same manner.
Heat oil for frying kachoris. Fry the kachoris on a low to medium flame till it gets crisp and light golden in colour.
Enjoy with a hot cup of tea/coffee.

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