Dry kachori

Name: Dry kachori
Total time: 900 s
Yield: 14-15 kachoris
Cuisine: Indian
Ingredients: 2 cups namkeen sev; to taste salt; 2 tablespoon Red chilli powder; 1 tablespoon Garam masala powder; 4 tablespoon powdered sugar; 1/2 teaspoon citric acid; 1 teaspoon Amchur powder; as needed chopped cashew nuts and raisins; 2-3 teaspoon oil; For outer layer; 1 cup all purpose flour or maida; 1/4 cup semolina; to taste salt; 3-4 tbsp ghee; 1/2 teaspoon carrom seeds or ajwain; as needed Oil for frying

Purvi Modi @PurviModi_1105

Ahmedabad

#festivesavouries

Purvi Modi @PurviModi_1105

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Ingredients

15 minutes

14-15 kachoris

2 cupsnamkeen sev
to tastesalt
2 tablespoonRed chilli powder
1 tablespoonGaram masala powder
4 tablespoonpowdered sugar
1/2 teaspooncitric acid
1 teaspoon Amchur powder
as neededchopped cashew nuts and raisins
2-3 teaspoonoil
For outer layer
1 cupall purpose flour or maida
1/4 cupsemolina
to tastesalt
3-4 tbspghee
1/2 teaspooncarrom seeds or ajwain
as neededOil for frying

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Steps

15 minutes

1

Mix all purpose flour, suji, salt, ajwain and ghee. Knead hard dough with enough water. Allow it to rest for 15-20 minutes.
2

Grind namkeen sev coarsly in mixer grinder.
3

Transfer to a bowl
4

Add salt, red chilli powder, citric acid, garam masala powder and powdered sugar. Mix well.
5

Add oil, cashew nuts and raisins and mix well.
6

Add approximate 2-3 tablespoon water, mix well and make balls from it.(Don't add water more)
7

Now make small balls from dough. Roll out slightly thick puri.
8

Put stuffing ball in the centre.
9

Start pleating and seal it. Remove extra dough from the top of any.
10

Prepare all kachoris like this.
11

Deep fry in hot oil on low flame till golden brown and crisp.
12

Allow it to cool and store in airtight container. You can store it for atleast 10-15 days.
13

Enjoy with tea/coffee or as chat form. Break kachori into 4 pieces, apply whisk curd, date tamarind chutney, Sev, chopped coriander leaves and pomegranate seeds.