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Dry Fruit Masala Kachori

Dry Fruit Masala Kachori

Cooking Time

Preparation Time : 50

Cook Time : 30

Total Time : 80


Serves 8

  • For the dough : All purpose flour 1 1/2 cups

  • Sooji 1 tbsp

  • Oil 2 tbsp

  • carrom seeds 1/4 tsp

  • salt 1 tsp

  • Ice cold water to knead 1 cups

  • Oil for deep frying 1/2 litre

  • For the stuffing : Plain Sev crushed slightly to a coarse powder 1/2 cups

  • Cashew nuts roughly chopped 2 tbsp

  • almonds roughly chopped 2 tbsp

  • Raisins 3 tbsp

  • dessicated coconut powder 3 tbsp

  • fennel seeds (slightly crushed) 1 tbsp

  • Coriander Seeds (slightly crushed) 1 tbsp

  • white sesame seeds 1 tbsp

  • Poppy Seeds 1/2 tsp

  • dry mango powder 1/2 tsp

  • garam masala powder 1/2 tsp

  • turmeric powder 1/4 tsp

  • Red chilli powder 1 tsp

  • sugar powder 1 tsp

  • Tamarind Date Chutney 1 tbsp

  • oil 2 tbsp

  • salt to add in stuffing 1 tsp


  • 01

    To make the dough :Take maida, sooji, salt, ajwain and oil in a bowl.Mix nicely with the tips of your fingers.It will become like breadcrumb.

  • 02

    Add ice cold water and make a tight dough.

  • 03

    Cover with damp cloth and keep the dough aside for 15-20 minutes.

  • 04

    To prepare stuffing :Take a pan. Heat Oil. lower the flame . Slightly saute cashew,almonds and raisins.

  • 05

    Later to the mixed nuts add Coconut powder ,fennel seeds,crushed coriander,white sesame,poppy seeds,haldi,red chilli powder,sugar powder, dry mango powder,garam masala powder.Mix everything and saute for 30 sec - 1min.

  • 06

    Then add the crushed sev ,sweet chutney and very little salt.Mix everything and saute for a minute.Taste test. The mixture should be spicy, tangy and sweetish.Switch off.

  • 07

    Stuffing for dry fruit kachori is ready. Allow it to cool completely .

  • 08

    To make kachoris : Divide the kachori dough to small lemon size balls.Dust and roll out each ball lightly into thick circular puri. Don't make it thin.

  • 09

    Put 1-2 teaspoons stuffing mixture in the center of puri,bring its ends together and seal its edges nicely. Slightly press with hand or roll lightly to flatten the stuffed balls .

  • 10

    Heat oil over medium flame to deep fry kachori.When the oil is just hot, slide the kachories in the pan.Cook on low heat till lightly browned from both the sides.Remove on a tissue paper and let cool.

  • 11

    Crispy and spicy dry fruit kachori is ready. Serve as such or with chutnies. Store in air tight container stays good for months.

  • 12

    NOTE :Ice cold water is used for dough to knead as it makes the kachori crisp and flaky.



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