Dry Fruit Kachori Chat

Name: Dry Fruit Kachori Chat
Total time: 3600 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 3 cups maida; 1 cup wheat flour; 3/4 tsp salt; 1/2 tsp ajwain; 1/4 tsp hing; 3 tbsp oil; 1/2-3/4 glass water; 2 tsp dhania seeds; 1 tsp jira; 1 tsp fennel seeds(variyali); 15 cashews; 15 almonds; 20-25 kishmish (raisins); 150 gms aloo sev; 3-4 tbsp tamarind pulp; 2 tsp sugar; 1 tsp chat masala; 1/2 tsp sanchad(black salt); 2 tsp chilli powder; 3 cups oil for deep fry; 1 cup curd; 1 cup sev; 1/4 cup green chutney; 1/2 cup chutney; 2 tbsp coriander; 1/2 tsp chat masala; 1/2 tsp jira powder; 1/2 tsp chilli powder

Bina Anjaria @bina_anjaria_123

A recipe I learnt from my mother
Happy Mother's Day to all!

Bina Anjaria @bina_anjaria_123

A recipe I learnt from my mother
Happy Mother's Day to all!

Saved

Ingredients

1 hour

6 servings

For Dough:
3 cupsmaida
1 cupwheat flour
3/4 tspsalt
1/2 tspajwain
1/4 tsphing
3 tbspoil
1/2-3/4 glasswater
For Filling:
2 tspdhania seeds
1 tspjira
1 tspfennel seeds(variyali)
15cashews
15almonds
20-25kishmish (raisins)
150 gmsaloo sev
3-4 tbsptamarind pulp
2 tspsugar
1 tspchat masala
1/2 tspsanchad(black salt)
2 tspchilli powder
Other Ingredients:
3 cupsoil for deep fry
1 cupcurd
1 cupsev
1/4 cupgreen chutney
1/2 cupchutney
2 tbspcoriander
For Sprinkling Masala
1/2 tspchat masala
1/2 tspjira powder
1/2 tspchilli powder

Saved

Steps

1 hour

1

Soak a lemon sized ball of tamarind in hot water for 10 minutes. Squeeze and take out the tamarind pulp, strain and keep ready.
2

Dry roast dhania, jira and variali on slow gas for 2 minutes. Add in kaju-badam and roast for 2 more minutes.
3

Transfer to a plate and cool completely. Ready all the filling ingredients.Take the roasted ingredients in mixer jar andcrush to a powder using ON-OFF mode.
4

Add in aloo sev,all dry masalas, sugar and kishmish and crush to a powder.
5

Take the filling powder in a container. Add in tamarind pulp as required and make a bindable mixture. Make equal sized balls. I got 17 balls out of this quantity measure.
6

Knead a medium stiff dough with the maida, wheat flour, salt, ajwain, oil, hing and water. Do not over knead. Rest for 10 minutes.
7

Make equal portions of the dough and roll out a puri. Place a filling ball and seal well to form a kachori.
8

Make the outer surface smooth. Deep fry in medium hot oil on slow gas. Turn after 3 minutes.
9

Fry patiently, for best crispy outer crust. Drain out kachoris when crispy golden red. Transfer to an absorbent paper.
10

Similarly, fry all the kachoris. With the leftover dough, I made some crispy triangles for chat. Cool all.
11

Assemble kachori chat with the chat ingredients and serve lip smacking
MOTHER'S DAY SPECIAL
to your mom, family and friends.
Happy Cooking!!
12

This Kachori has a long shelf life (15 days) at room temperature, like the famous Jaamnagar Kachori. 😊