Dry Fruit Masala Kachori

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Dry Fruit Masala Kachori

Description

Cooking Time

Preparation Time :50 Min

Cook Time : 30 Min

Total Time : 1 Hr 20 Min

Ingredients

Serves : 8
  • 1 1/2 cups for the dough : all purpose flour


  • 1 tbsp sooji


  • 2 tbsp oil


  • 1/4 tsp carrom seeds


  • 1 tsp salt


  • 1 cups ice cold water to knead


  • 1/2 litre oil for deep frying


  • 1/2 cups for the stuffing : plain sev crushed slightly to a coarse powder


  • 2 tbsp cashew nuts roughly chopped


  • 2 tbsp almonds roughly chopped


  • 3 tbsp raisins


  • 3 tbsp dessicated coconut powder


  • 1 tbsp fennel seeds (slightly crushed)


  • 1 tbsp coriander seeds (slightly crushed)


  • 1 tbsp white sesame seeds


  • 1/2 tsp poppy seeds


  • 1/2 tsp dry mango powder


  • 1/2 tsp garam masala powder


  • 1/4 tsp turmeric powder


  • 1 tsp red chilli powder


  • 1 tsp sugar powder


  • 1 tbsp tamarind date chutney


  • 2 tbsp oil


  • 1 tsp salt to add in stuffing

Directions

  • 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.