Kachori Recipe: Dry Kachori is a deep-fried, crispy, and crunchy ball made from maida flour, stuffed with a spicy mix of gram flour and other spices. Unlike regular kachoris, it can be stored for a few weeks to a couple of months, allowing you to enjoy its snacky taste at any time. This recipe utilizes coarse gathiya powder as the base ingredient for a flavorful stuffing; however, you can also prepare a spicy stuffing with besan (gram flour), as mentioned in the tips below.
Ingredients:
Kachori Recipe
For Crisp Outer Layer:
- 1½ cups All-Purpose Flour (Maida)
- 3½ tablespoons Oil
- Salt
For Dry Spicy Stuffing:
- 1/2 cup Papdi Gathiya or Sev, crushed (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 Powder
- 1/4 teaspoon Black Peppercorns, crushed coarsely
- 1/2 teaspoon Dry Mango Powder (Amchur)
- 1 teaspoon Sesame Seeds (Til)
- 1 tablespoon Dry Coriander Seeds (Dhaniye ki Bij)
- 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
Directions:
Kachori Recipe
Prepare the Spicy Stuffing:
- Crush gathiya or sev to a medium-coarse powder or roast the gram flour until light golden brown.
- Heat 1 tablespoon oil in a pan over low flame. Add all stuffing ingredients (except crushed gathiya, date tamarind chutney, sugar, and salt) and sauté over low flame for 30 seconds.
- Add date tamarind chutney, crushed gathiya, salt and sugar. Mix well and roast for a minute. Turn off the flame and let it cool for 5 minutes. The dry and spicy stuffing for Kachori Recipe is ready.
Prepare the Outer Layer:
- Take maida, salt, and 3½ tbsp oil in a large bowl and mix well. Add warm water as needed and knead a smooth dough (similar to paratha dough).
- Divide the dough into 16 small lemon-sized portions and shape them into balls. Roll out each ball into a thick circular puri with approximately a 4-inch diameter.
Stuff and Shape the Kachoris:
- Place 1-2 teaspoons of the prepared stuffing mixture in the center of each puri. Wrap the stuffing with the puri, seal the edges, and shape it into a ball.
Deep Fry the Kachoris:
- Heat oil over medium flame for deep frying. Carefully slide or drop 5-6 raw kachori balls into the oil and deep fry over low flame until they turn light brown. Repeat for the remaining balls.
Serve and Enjoy:
- Crispy and spicy dry Kachori Recipe is ready to be enjoyed. Serve it on its own or with green chutney. Store in an airtight container for up to 15 days at room temperature.
Tips and Variations:
Kachori Recipe
- If gathiya is unavailable, use 1/2 cup roasted gram flour. Note that the taste will be slightly different.
- To ensure the outer layer is crispy and evenly cooked, deep fry over a low flame.
- Since gathiya is already salted, be cautious with additional salt in the stuffing.
- For a variation in taste, use 3 tablespoons of jaggery dissolved in hot water instead of powdered sugar.
Taste: Crispy and spicy with a mild sweet touch
Serving Ideas: Kachori Recipe, Dry Kachori, or Suki Kachori, is a delicious snack on its own and pairs well with green chutney, tamarind chutney, or khajoor (dates) chutney. It’s also a great accompaniment to tea or coffee.
Conclusion:
Kachori Recipe is a versatile and delicious snack that offers a crispy and spicy experience with a hint of sweetness. Whether enjoyed on its own or paired with chutneys, it makes for a delightful treat that can be conveniently stored for later enjoyment. Experiment with variations and savor the unique taste of this classic Indian snack.
FAQs
about Kachori Recipe
Can I store Dry Kachori for an extended period?
Yes, Kachori Recipe can be stored for a few weeks to a couple of months in an airtight container at room temperature.
What is the base ingredient for the stuffing in this recipe?
The recipe uses coarse gathiya powder as the base ingredient for the flavorful stuffing. Alternatively, besan (gram flour) can be used, as suggested in the tips.
Is it necessary to use gathiya for the stuffing?
While the recipe recommends using crushed gathiya or sev, you can opt for roasted gram flour as an alternative. However, note that this may result in a slightly different taste.
Can I adjust the spice level of the stuffing?
Absolutely. You have the flexibility to adjust the spice level according to your preference. Feel free to add more or less red chilli powder and other spices.
What are some serving suggestions for Dry Kachori?
Dry Kachori is a delightful snack on its own, but it pairs exceptionally well with green chutney, tamarind chutney, or khajoor (dates) chutney. Additionally, it makes a perfect accompaniment to tea or coffee.
