Dry Kachori

Name: Dry Kachori
Cuisine: American
Ingredients: for Crisp Outer Layer:; 1 1/2 cups Maida; 3 1/2 tablespoons Oil; as per taste Salt; as required Water for kneading; for Dry Spicy Stuffing:; 1/2 cup Gathiya or Sev, crushed like coarse powder; 1 1/2 tbsp Date Tamarind Chutney; 1/4 tsp Turmeric Powder; 1 1/2 tsp Red Chilli Powder; 1/2 tsp Garam Masala Powder; 1/2 tsp aamchur; 1 tsp Sesame Seeds; 1 tbsp Dry Coriander Seeds(crushed); 1 tbsp Fennel Seeds(crushed); 1/2 teaspoon Poppy Seeds; 2 tbsp Powdered jaggery; as required Salt; 1 tablespoon + for deep frying Oil

Zahra Shaikh @cook_9781601

India

#deepfried

Zahra Shaikh @cook_9781601

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Ingredients

forCrisp Outer Layer:
1 1/2 cupsMaida
3 1/2 tablespoonsOil
as per tasteSalt
as requiredWater for kneading
forDry Spicy Stuffing:
1/2 cupGathiya or Sev, crushed like coarse powder
1 1/2 tbspDate Tamarind Chutney
1/4 tspTurmeric Powder
1 1/2 tspRed Chilli Powder
1/2 tspGaram Masala Powder
1/2 tspaamchur
1 tspSesame Seeds
1 tbspDry Coriander Seeds(crushed)
1 tbspFennel Seeds(crushed)
1/2 teaspoonPoppy Seeds
2 tbspPowdered jaggery
as requiredSalt
1 tablespoon+ for deep frying Oil

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Steps

1

Crush gathiya or sev to medium coarse powder
2

Heat 1 tbsp oil in a pan or kadai over low flame. Add all stuffing ingredients except crushed gathiya, date tamarind chutney, jaggery and salt; sauté over low flame for 30 seconds
3

Add crushed gathiya, date tamarind chutney, jaggery and salt. Mix properly and roast for a minute. Turn off the flame and let it cool for 4-5 minutes. Dry and spicy stuffing for kachori is ready.
4

Take maida, salt and 3½ tbsp oil in a large bowl and mix well. Add warm water as needed and knead a smooth dough (like paratha dough).
5

Divide dough into small lemon size portions and give them a shape of ball. Roll out each ball into thick circular puri
6

Put 1-2 tsp stuffing mixture in the center of puri. Wrap stuffing with puri and seal it's edges and again give it a shape of ball.
7

Heat oil over medium flame to deep fry kachoris. When oil is medium hot, carefully slide or drop 5-6 balls in oil and deep fry over low flame until they turn light brown. Deep fry the remaining balls in same way.