Dry Kachori

Dry Kachori step by step instructions:

Who doesn’t like kachori? And I am certainly not among them. I love to eat all the variations of kachoris whether it is dry or fresh. The various chutneys added to these kachoris give them a wonderful flavor.

These dry kachoris can be kept in an air tight container for 15-17 days. Keep these ready and impress your guests or just get impressed by yourself.

The stuffing is very much similar to the one we make for Bhakarwadi. (Check out its recipe here!). It's sweet, spicy, and tangy. Wow, just love it :).

I have fried them but they can even be baked for a healthier version.

Let us start cooking!!!

Ingredients:
For the dough
All Purpose flour (Maida): 1 cup
Oil: 2-3 tbsp
Water: 1/2 cup less 2 tbsp (lukewarm)
Salt as per taste
For the Dry Stuffing
Sev: 1/2 cup (30 gms) (Check sev recipe here)
Red Chili Powder: 1 1/2 tsp
Turmeric powder (Haldi): 1/4 tsp
Garam Masala Powder: 1/2 tsp
Dry Mango Powder (Amchoor): 1/2 tsp
Black Pepper Powder: 1/4 tsp
White Sesame seeds (Til): 1 tsp
Dry Coriander seeds: 1 tbsp
Fennel seeds (saunf): 1 tbsp
Poppy seeds (khuskhus): 1/2 tsp
Cashew nuts (Kaju): 1/4 cup (roughly chopped)
Raisins (kismis/daakh): 10-12
Sugar: 2 tbsp (powdered)
Tamarind chutney (imli ki chutney): 1 1/2 tbsp
Oil: 1 tbsp + for frying
Salt as per taste

Method:
1. In a plate take maida, salt, and oil. Mix well. Add water and knead into a smooth dough. Keep aside for at least half an hour.

2. Grind the sev to a coarse powder.

3. Heat oil in a pan. Add red chili powder, turmeric powder, garam masala powder, dry mango powder, black pepper powder, white sesame seeds, dry coriander seeds, fennel seeds, poppy seeds, cashew nuts, and raisins. Sauté for few seconds on slow flame.

4. Add the grinded sev, tamarind chutney, sugar, and salt. Mix well and cook for about 4-5 minutes while stirring continuously.

5. Take the dough and divide it into 10 equal parts.

6. Take one part and roll into a thick circle.

7. Put some stuffing in the center of the circle and fold carefully from the sides. Seal it properly and form a ball.

8. Similarly, do for the remaining dough parts.

9. Heat oil in a kadai. When the oil is moderately hot drop 2-3 balls at a time (depending on how much oil you have taken) and fry on a slow flame until they turn light brown in color.

10. Similarly, fry other remaining balls also.
11. Serve hot/cold with chutney, ketchup etc.
12. Delicious "Dry Kachori" is ready!

Tips:
1. Instead of sugar, jaggery can also be used.
2. If sev is not available then you can replace it with besan. Dry roast the besan and then use it.
3. Always fry the kachori on low heat. On high flame, the kachori will not be cooked be properly.

See you soon with a new recipe till then Happy Cooking!!!