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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Dry kachori recipe | dry masala kachori recipe | farsan dry masala kachori
Ingredients
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
Instructions
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.
Notes
- 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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