Dry Kachori

Dry Kachori

Cooking Time

Preparation Time : 10

Cook Time : 60

Total Time : 70

Ingredients

Serves 12

  • Maida - 11/2 cups

  • Refined Oil - 3 cups + 31/2 tablespoon

  • Salt - 1/2 teaspoon (as per taste)

  • Gram Flour - 1/2 cup

  • Cashew Nuts - chopped, 1/4 cup

  • Almonds - chopped, 2 tablespoon

  • Raisins - 15 to 20

  • Tamarind Pulp - 2 tablespoon

  • Jaggery - grated, 1 teaspoon

  • Turmeric Powder - 1/4 teaspoon

  • Red Chilli Powder - 1/2 teaspoon

  • Roasted Cumin Powder - 1/2 teaspoon

  • Dry Mango (Aamchur) Powder - 1/2 teaspoon

  • Garam Masala Powder - 1/2 teaspoon

  • Black Pepper Powder - 1/4 teaspoon

  • Poppy Seeds - 1/2 teaspoon

  • Coriander Seeds - 1 tablespoon, crushed

  • Fennel Seeds - 1 tablespoon

  • Powdered Sugar - 2 tablespoon

  • Mixture / crushed gathiya - 2 tablespoon

Directions

  • 01

    1. Mix maida, salt and 31/2 tablespoon of oil and knead a smooth dough.

  • 02

    2. In a small bowl take tamarind pulp and add jaggery powder into it. Keep it aside.

  • 03

    3. Heat oil (1 tablespoon) oil in a pan and dry roast the gram flour until the raw smell is gone.

  • 04

    4. Now add all the ingredients for stuffing except mixture, salt, sugar and mix of tamarind pulp.

  • 05

    5. Sauté the ingredients over low flame for few seconds.

  • 06

    6. Finally add mixture/crushed gathiya, mix of tamarind pulp, salt and powder sugar.

  • 07

    7. Mix them thoroughly and switch off the flame.

  • 08

    8. Allow to cool the stuffing for few minutes.

  • 09

    9. Now divide the dough into 12 equal balls.

  • 10

    10. Roll each ball into a thick circular disk.

  • 11

    11. Put 1 teaspoon of stuffing in the centre of the disk and seal all the edges.

  • 12

    12. Grease your palm with oil and give it a shape of ball by rolling between palms.

  • 13

    13. Heat oil for deep frying. Fry balls under low flame till they are golden brown in colour.

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