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Dry kachori recipe | how to make Jamnagar famous dry kachori | dry masala kachori recipe

Dry kachori is the most popular farsan in Jamnagar, a city in Gujarat. It is deep-fried round kachori stuffed with dry ingredients like gathiya or farsan along with nuts and spices. The Kachori is slightly sweet, and slightly spicy, but absolutely tasty and liked by all age groups. Unlike another kachori, you can store it for 15-20 days. I share the perfect ingredient ratio and a few no-fail tips to help you to make perfect dry kachori on the first attempt.

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Recipe video

Dry kachori recipe | how to make Jamnagar famous dry kachori | dry masala kachori recipe

Author Nehas Cook Book
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 10 medium size kachori


For dough

  • 1 cup or 150 gram maida - all purpose flour
  • Salt to taste
  • 2 tbsp ghee
  • ¼ cup or water as required

For dry masala

  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • 2 tbsp white sesame seeds
  • 2 tbsp sugar

For stuffing

  • ½ cup gathiya
  • ½ cup fried moong dal
  • Grinded masala
  • ½ tsp turmeric powder
  • 2 tbsp red chilli powder
  • Pinch of hing
  • Salt to taste
  • 1 tbsp garam masala
  • 2 tbsp chopped cashew
  • 2 tbsp chopped raisins
  • 1 tsp sesame seeds
  • ½ tsp fennel seeds
  • 2 tbsp tamarind paste

Other ingredient

  • Oil for deep frying


For kachori dough

  • In a mixing bowl, add maida, salt and ghee. mix well. Add water gradually and knead a tight and smooth dough.
  • Cover and rest the dough for 20-25 minutes.

For kachori stuffing

  • In a pan, add coriander seeds, cumin seeds, fennel seeds and white sesame seeds. Roast it slightly.
  • Add roasted ingredients into the mixture jar and also add sugar. Grind it into a coarse mixture.
  • In a mixture jar, add fried moong dal and gathiya. Grind it into a coarse powder.
  • Now, in a mixing bowl, add gathiya and dal powder, grinded masala, turmeric powder, red chilli powder, hing, salt, garam masala, chopped cashews, raisins, sesame seeds, fennel seeds and tamarind paste. Mix well and form small balls.

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 apply some water on the edges. bring the edges together to seal.
  • Remove all the extra dough from the top.
  • 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-medium and Now start adding the kachoris, 5-6 at a time.
  • Fry the kachoris on slow to medium flame stirring often for an even golden color.
  • Remove it from kitchen paper.
  • Let cool to store in an airtight container.


  • rub ghee with your fingers until it is well incorporated with the flour.
  • make a tight and smooth dough.
  • dry roast masala on low flame, increase its flavor and self-life.
  • Grind gathiya and dal on pulse grinding so the oil will not release from it.
  • tamarind pulp increases the self-life of kachori.
  • seal kachori with little water.
  • fry kachori on low-medium heat.
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