- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Serving: 4 People
- Calories: 8541 kcal
- Carbohydrate Content: 331.26 g
- Cholesterol Content: 0 mg
- Fat Content: 798.64 g
- Fiber Content: 22.9 g
- Protein Content: 53.85 g
- Saturated Fat Content: 89.966 g
- Serving Size: 1
- Sodium Content: 5316 mg
- Sugar Content: 92.12 g
- Trans Fat Content: 177.077 g
Dry Fruit Kachori
I am very crazy about Indian snacks and love to do the experiment and try different Indian snacks in various ways. I am sure like me; lots of people around there love the snacks so much. Kachori is one of the snacks which I can enjoy anytime. It’s a crispy, spicy and tangy flavored snack. You can make a different version of Kachoris with different stuffing. But, today I am going to share one of the delicious recipes of Dry Fruit Kachori.
As Kachori is a very famous snack from Rajasthan, In Gujarat dry fruit kachori is very famous and people make it in different ways. Compared to other kachoris, Dry fruit kachori is a little bit sweet. Dry fruit kachori is a deep fried crispy ball stuffed with some tangy mixture of gram flour, Indian spices, and coriander, sesame and fennel seeds. You can easily store these snacks for a long time. Dry fruit kachori is the best teatime snacks, also can be served with the green coriander chutney and tamarind chutney. So let’s start with this step by step recipe of Dry Fruit Kachori.
Ingredients of Dry Fruit Kachori Recipe
- For Crispy Outer Layer
- All-purpose flour - 1 ½ Cup
- Salt - 1 Teaspoon
- Oil - 4 Teaspoons
- Water - 1 Cup
- For Dry Spicy Stuffing
- Oil - 4 Tablespoons
- Dried chilies. Soften in hot water & drain - ½ Cup
- Clove powder - ½ Teaspoon
- Tamarind pulp - ¼ Cup
- Palm sugar - ½ Cup
- Gram flour - ½ Cup
- asafoetida - ½ Teaspoon
- Red chili powder - 1 Tablespoon
- Garam masala - 1 Tablespoon
- Salt - 1 Teaspoon
- Sesame seeds - 1 Tablespoon
- Fennel seeds - 1 Tablespoon
- Coriander seeds - 1 Tablespoon
- Chopped cashew nuts - 1 Cup
- Cinnamon powder - ½ Teaspoon
- Coriander cumin powder - 1 Tablespoon
- Raisins - 1 Cup
- Oil for deep frying - 3 Cups
How to Make Dry Fruit Kachori
Step 1: In a deep bowl, add all-purpose flour, oil, and salt and mix them well. Knead the soft dough from it. Cover it and leave aside for 30 minutes.
Step 2: Now, roast the gram flour till it becomes lightly pink in color.
Step 3: Take another bowl and add palm sugar, water, and tamarind.
Step 4: in a pan, heat two tablespoon oil and add asafoetida and tamarind mixture to it and cook it for 2-3 minutes. Then add red chili powder, garam masala, salt, sesame seeds, fennel seeds, coriander seeds, cashew nuts, coriander-cumin powder, and cinnamon powder to it and mix them well.
Step 5: Now, add gram flour and mix them too. Then add raisins, cashew nuts and sauté the mixture until it becomes dry.
Step 6: Turn off the heat and remove the pan from the heat. The stuffing is ready.
Step 7: Once the filling is cool make small sized balls from it.
Step 8: In a deep frying pan, heat the oil on the MEDIUM flame. Divide the all-purpose flour into the same equal part.
Step 9: Make small rolls from the dough and make a thick puri from it.
Step 10: Now, take a stuffing ball and place it into the middle of the rolled puri and wrap the filling with puri.
Step 11: Seal the puri edges with the help of slight water or oil and again shape it into a ball.
Step 12: Repeat the same procedure for the remaining dough and stuffing mixture.
Step 13: Deep fry these kachori balls in the MEDIUM-LOW flame until it turns golden brown.
Step 14: Once it’s cool, store them in an airtight container and place it in the dry place.
- Instead of using roasted gram flour, you can also use sev, ganthiya.
- Using cold water to knead the dough makes the Kachori crispy. You can also use warm water.
- Kachori’s outer layer is thick so make the puri thick, so the stuffing keeps inside it.
- Instead of deep frying, you can also bake the kachori into the microwave. Just grease the kachori balls with the oil and place it into the preheated microwave for 20-30 minutes at 180 c.
- While deep frying the kachori, ensure that the oil is not over-heated. Oil should be medium heated, so once you drop the kachori balls, it quickly comes up.
Check Price for Ingredients
- All purpose flour – Check Price
- Oil – Check Price
- Salt – Check Price
- Dry red chilies – Check Price
- Clove powder – Check Price
- Tamarind – Check Price
- Palm sugar – Check Price
- Besan – Check Price
- Asafoetida (hing) – Check Price
- Red chili powder – Check Price
- Garam masala – Check Price
- Sesame seeds – Check Price
- Fennel seeds – Check Price
- Coriander seeds – Check Price
- Cashew nuts – Check Price
- Cinnamon powder – Check Price
- Cumin powder – Check Price
- Raisins – Check Price
- Oil – Check Price