HomeSnacksBhajiyaDry kachori recipe | dry masala kachori recipe | farsan dry masala...

Dry kachori recipe | dry masala kachori recipe | farsan dry masala kachori

Dry kachori is the most popular farsan in Jamnagar, a city in Gujarat. It is a deep-fried, round kachori stuffed with dry ingredients like gathiya or farsan, along with nuts and spices. It has a delightful balance of slight sweetness and spiciness, making it a miniature version of the popular khasta kachori recipe. Unlike other kachoris, you can store it for 15-20 days without compromising on its taste. I’ll share the perfect ingredient ratio and a few fail-proof tips to help you make the perfect khasta kachori on your first attempt. This delicious and satisfying snack can be enjoyed at any time of the day. Give it a try!

The key to making tasty dry masala kachori at home are
  • firstly, I prepared the kachori stuffing using fried moong dal, besan-based farsan, and a blend of common spices. The stuffing boasts a subtle spiciness, sweetness, and a chatpata (tangy) element, which can be adjusted according to personal taste.
  • secondly, I crafted the kachori using maida (all-purpose flour). A key technique for achieving a crispy and flaky texture involves adding oil to the plain flour during the kneading process. Alternatively, hot ghee can also be used for this purpose.
  • Lastly, a crucial tip for ensuring a crisp and crunchy kachori is to deep fry them over a medium-low flame. While this method may be time-consuming, it remains the only path to achieving the desired outcome, as there are no shortcuts to it.
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Recipe video 

Dry kachori recipe | dry masala kachori recipe | farsan dry masala kachori

Author Nehas Cook Book
5 from 1 vote
Prep Time 10 minutes
Cook Time 50 minutes
Resting time 25 minutes
Total Time 1 hour 25 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 kg kachori


For kachori dough

  • 4 cup or 500 grm maida - all purpose flour
  • Salt to taste
  • 120 ml oil
  • 1 +1/4 cup slightly hot water or as required

For masala

  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 8- cloves
  • 1.5- inch cinnamon
  • 3 tbsp white sesame seeds
  • ½ tsp turmeric powder
  • 3 tbsp Kashmiri red chilli powder
  • 1 tsp hing
  • Salt to taste
  • 1 tsp garam masala
  • 4 tbsp sugar
  • 1 cup fried moong dal
  • 1 cup gathiya
  • 4 tbsp chopped cashews
  • 4 tbsp chopped raisins
  • 6 tbsp tamarind pulp

Other ingredient

  • Oil for deep frying


For kachori dough

  • In mixing bowl, add maida, salt and oil. mix well. Add water gradually and knead medium soft and smooth dough.
  • Grease with oil and and rest dough for minimum 30 minutes.

For kachori stuffing

  • In a pan, add coriander seeds, cumin seeds, fennel seeds, cloves, cinnamon and sesame seeds. Dry roast on low flame.
  • Cool down and add into mixture jar, also add turmeric powder, red chilli powder, hing, salt, garam masala and sugar. Grind it into fine powder.
  • Add grinded masala into mixing bowl.
  • In a mixture jar, add fried moong dal and gathiya. Grind it into coarse powder.
  • Add them into mixing bowl.
  • Also add chopped cashews, raisins, sesame seeds, fennel seeds. Mix well.
  • Add tamarind paste and Mix well.
  • kachori stuffing is ready.

Assembling the Kachori

  • Knead the dough once again to make it pliable. Cut it into equal parts.
  • Roll into a small disc.Place the stuffing ball and bring the edges together to seal .
  • Remove all the extra dough from top. Make it round shape.
  • Prepare all kachoris in the same way.

Frying the Kachori

  • Heat oil. Add a bit of dough to check if it rises.
  • keep the flame low and Now start adding the kachoris 8-9 at a time.
  • Fry the kachoris on medium flame till it become golden color .
  • Remove it in wire rack or kitchen paper.
  • Let cool to store in a airtight container.


  • rub ghee with your fingers until it is well incorporated with the flour.
  • If flour form a shape between your palms means oil is enough and well incorporated.
  • make smooth and medium soft kachori dough.
  • Grind dal and gathiya on pulse grinding so oil will not release from it.
  • tamarind pulp increase shelf life of kachori.
  • fry kachori on medium heat.
  • Store kachori in air-tight container. It stay good upto 15 days.
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