Dry Kachori

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Dry Kachori

Description

Cooking Time

Preparation Time :10 Min

Cook Time : 1 Hr 0 Min

Total Time : 1 Hr 10 Min

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

  • 1. Mix maida, salt and 31/2 tablespoon of oil and knead a smooth dough.
  • 2. In a small bowl take tamarind pulp and add jaggery powder into it. Keep it aside.
  • 3. Heat oil (1 tablespoon) oil in a pan and dry roast the gram flour until the raw smell is gone.
  • 4. Now add all the ingredients for stuffing except mixture, salt, sugar and mix of tamarind pulp.
  • 5. Sauté the ingredients over low flame for few seconds.
  • 6. Finally add mixture/crushed gathiya, mix of tamarind pulp, salt and powder sugar.
  • 7. Mix them thoroughly and switch off the flame.
  • 8. Allow to cool the stuffing for few minutes.
  • 9. Now divide the dough into 12 equal balls.
  • 10. Roll each ball into a thick circular disk.
  • 11. Put 1 teaspoon of stuffing in the centre of the disk and seal all the edges.
  • 12. Grease your palm with oil and give it a shape of ball by rolling between palms.
  • 13. Heat oil for deep frying. Fry balls under low flame till they are golden brown in colour.