Indian Recipe book

DRY KACHORI

Dry Kachori is one of my favourite snack .when i was young there was a tom and jerry fight between me and my bro for a single kachori .Dry kachori is a deep fried crispy and crunchy balls of maida flour stuffed with spicy mix of gram flour and other spice. you can enjoy its snacky taste anytime. This recipe uses  flavorful stuffing .

Preparation time: 10 minutes
Cooking Time: 35 minutes
Serves: 16 pieces
Cooking Measurement Guide
Ingredients:
For Crisp Outer Layer:
1½ cups Maida (all purpose flour)
2½ tablespoons Oil
Salt
For Dry Spicy Stuffing:
1/2 cup  Sev, crushed like coarse powder or Roasted Gram Flour
1½ tablespoons Date Tamarind Chutney
1/4 teaspoon Turmeric Powder
1½ teaspoons Red Chilli Powder
1/2 teaspoon Garam Masala
1/4 teaspoon Black Pepper, crushed coarsely
1/2 teaspoon Dry Mango Powder
1 teaspoon Sesame Seeds (til)
1 tablespoon Coriander Seeds
1 tablespoon Fennel Seeds (saunf)
1/2 teaspoon Poppy Seeds (khuskhus)
1/4 cup Cashew nuts (roughly chopped)
10-12 pieces Raisins (kismis)
2 tablespoons Almonds, roughly chopped
2 tablespoons Powdered Sugar
Salt
1 tablespoon + for deep frying Oil
Method:
Heat 1 tablespoon oil in a medium size pan. Crush  sev to medium coarse powder or roast the gram flour.
Add all stuffing ingredients except crushed sev, date tamarind chutney, sugar and salt; sauté over low flame for 30 seconds.
Add crushed sev, date tamarind chutney, sugar and salt. Mix properly and roast for a minute. Turn off flame and let it cool for 4-5 minutes. Dry and spicy stuffing for kachori is ready.
Mix maida, salt and 2½ tablespoons oil in a large bowl. Add warm water as needed and knead a smooth dough (like paratha dough).
Divide dough into 16 small lemon size portions and give them a shape of ball. Roll out each ball into thick circular puri having approx. 4-inch diameter.
Put 1-2 teaspoons stuffing mixture in the center of puri. Wrap stuffing with puri and seal its edges and again give it a shape of ball.
Heat oil over medium flame to deep fry dry masala stuffed balls. When oil is medium hot, carefully slide or drop 5-6 raw balls in oil and deep fry over low flame until they turn light brown. Deep fry remaining balls.
Crispy and spicy dry kachori is ready. Enjoy it on its own or serve it with green chutney.
Tips and Variations:
If sev is not available, then use 1/2 cup roasted gram flour (roast gram flour (coarse) using 1 teaspoon oil over low flame until light brown, stir constantly to avoid burning). However, its taste will be bit different.
To make outer shell crisp and cook evenly, deep fry it over low flame. Deep frying it over medium or high flame will make small bubbles on its outer surface leaving inner surface uncooked.
Please remember that sev  are already salted. Hence, do not add too much salt in step 2 mentioned above.
Use 3 tablespoons jaggery dissolved in hot water instead of powdered sugar for variation in taste.
Taste: Crispy and spicy with mild sweet touch
Serving Ideas: Dry Kachori or Suki kachori is a delicious snack capable of satisfying your taste buds on its own. However, it can also be served with mouth watering green chutney or tamarind chutney or khajoor (dates) chutney. It can be served with tea/coffee as well.
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