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Preparation Time : 50
Cook Time : 30
Total Time : 80
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
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.
Add ice cold water and make a tight dough.
Cover with damp cloth and keep the dough aside for 15-20 minutes.
To prepare stuffing :Take a pan. Heat Oil. lower the flame . Slightly saute cashew,almonds and raisins.
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.
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.
Stuffing for dry fruit kachori is ready. Allow it to cool completely .
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.
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 .
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.
Crispy and spicy dry fruit kachori is ready. Serve as such or with chutnies. Store in air tight container stays good for months.
NOTE :Ice cold water is used for dough to knead as it makes the kachori crisp and flaky.
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