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

Dry kachori is the most popular farsan in Jamnagar, the city of 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, slightly spicy, but absolutely tasty and liked by all age groups. Unlike other kachoris, you can store it for 15-20 days. I share perfect ingredient ratio and few no-fail tips help you to make perfect dry kachori on the first attempt.

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Recipe card for suki kachori recipe

Nehas Cook Book
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Snacks
Cuisine Indian

Ingredients
  

For dough

  • 1 cup or 150 grm 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

Instructions
 

For kachori dough

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

For kachori stuffing

  • In a pan, add coriander seeds, cumin seeds, fennel seed, and white sesame seeds. Roast it slightly.
  • Add roasted ingredient into 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 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 a even golden color.
  • Remove it in kitchen paper.
  • Let cool to store in an airtight container.

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