dry kachori

Mini Dry Kachori is a popular snack from Gujarat, India. It is a crispy and delicious street food item loved for its flavourful stuffing. This traditional dish has been passed down through generations and now has different regional variations throughout India.
Brief Description:
Dry kachori is a tasty snack known for its crispy shell and spicy filling. It is a popular choice for evening snacks and goes well with tea. To make it, a dough is prepared using flour and then filled with a flavourful mixture. The kachoris are then fried until they turn golden brown.
Features:
Kachori is a delicious snack known for its crispy texture and flavourful filling. It is made with a combination of spices, lentils, and sometimes nuts. The versatility of kachori allows it to be enjoyed on its own or paired with chutneys or sauces for added deliciousness. Gujarati snack is frequently served at festivals, get-togethers, and enjoyed on a regular basis.

Recipe

Instructions:
For the dough:
Prepare the Dough: In a mixing bowl, take Maida flour, add oil and salt as per taste, and squeeze lemon juice. Mix well.
Knead the Dough: Gradually add water and knead into a semi-stiff dough. After covering it with a damp cloth, leave it alone for fifteen to twenty minutes.
For the filling:
Prepare the Spice Mix: In a separate bowl, combine sesame, fennel, dry coriander, cumin, red chilli powder, turmeric powder, coriander-cumin powder, hot spices, black pepper powder, Hing powder, lemon flowers, and sugar. Mix these spices thoroughly.
Prepare the filling: In a pan, heat some oil and roast the prepared spice mix for a couple of minutes on low heat.
Add Ingredients: Add Gathiya, cashews, raisins, whole sesame seeds, whole fennel seeds, and salt as per taste. Mix well and let it cool down.
Prepare the Chutney: Optionally, you can prepare or use store-bought jaggery tamarind chutney to serve as a dipping sauce.
Assembling and Frying:
Prepare Kachori Balls: Take portions of the dough, make small balls, and flatten them slightly into discs.
Fill the discs with dough: Place a small amount of the prepared filling in the center of each disc. Seal the edges and reshape them into balls.
Frying: Heat oil in a pan for deep frying. Once the oil is hot, fry the filled dough balls on medium heat until they turn golden brown and crisp. Remove and drain any extra oil using a paper towel.
Serving:
Serve Hot: Serve the Mini Dry Kachoris hot with jaggery tamarind chutney on the side for dipping.
Garnish: Optionally, you can garnish with chopped coriander leaves or a sprinkle of chaat masala for added flavour.
Tips and Cautions:
Dough Consistency: A semi-stiff consistency is best for crispy kachoris. Thus, ensure that the stuffing is neither soft enough nor too hard.
Filling Quantity: When stuffing, be mindful of the quantity of filling used; excessive filling may make it challenging to seal the kachoris.
Oil Temperature: Maintain the oil at medium heat to ensure the kachoris cook evenly and attain a crispy texture without getting burnt.
Storage: These kachoris are best enjoyed fresh but can be stored in an airtight container once cooled down. Reheat in an oven or toaster oven for a crispy texture before serving.
 

Ingredients

Ingredients:
For the dough:
Maida Flour - 3 cups
Oil - 1/3 cup
Salt (as per taste)
Lemon - ½
Water - 1 or 1/3 cup
For the filling:
Sesame - 2 tablespoons
Fennel - 1+1/2 tablespoons
Dry Coriander - 1 Tablespoon
Cumin - 1 teaspoon
Red chilli powder - 1+1/2 to 2 tablespoons
Turmeric powder - 1 teaspoon
Coriander cumin powder - 2 Teaspoon
Hot spices - 1 Teaspoon
Black pepper powder - ½ teaspoon
Hing (Asafoetida) powder - ½ teaspoon
Lemon flowers - 1/8 teaspoon
Sugar - 2+1/2 Tablespoons
Gathiya (Ghatia) - 1 cup
Cashew - 1/3 cup
Raisin - 1/3 cup
Whole Sesame - A Few
Whole Fennel - A Few
Salt (as per taste)
Jaggery Tamarind Chutney - ½ cup

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