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 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Course Dry namkeen, Snack
Cuisine Indian
Servings 10medium size kachori
Ingredients
For dough
1cupor 150 gram maida - all purpose flour
Salt to taste
2tbspghee
¼cupor water as required
For dry masala
1tspcoriander seeds
1tspcumin seeds
½tspfennel seeds
2tbspwhite sesame seeds
2tbspsugar
For stuffing
½cupgathiya
½cupfried moong dal
Grinded masala
½tspturmeric powder
2tbspred chilli powder
Pinchof hing
Salt to taste
1tbspgaram masala
2tbspchopped cashew
2tbspchopped raisins
1tspsesame seeds
½tspfennel seeds
2tbsptamarind paste
Other ingredient
Oil for deep frying
Instructions
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.
Notes
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.