Dry Fruit Kachori is a round kachori stuffed with dry ingredients like ganthia, papadi along with nuts and spices. This kachori is a speciality of Jamnagar, which is a famous city of Gujrat.
This is the second week of the September Mega Marathon and we are working on Sweets and Snacks all through September. This week we are supposed to pick one state and make snacks from it. I naturally picked Gujarat as it is the hub of Farsaans. This week I shall be posting Snacks with shelf life. These snacks are also called Jar Snacks and are popular as Diwali Snacks.
I remember my mil making a variety of snacks before Diwali. She would try each and every possible snack, but over the years we have stopped making these traditional snacks as no one wants to indulge in fried foods. I will not say that we have stopped, but yes we consume them once in a while.
I wanted to document these traditional snacks, so I picked the theme of Diwali Snacks. I knew my family would not eat all of these, so I decided to work over two to three days. I then packed some for my daughter, her parcel was sent to Chennai. I also wanted to carry these for our BM #100 Meet, so packed 4-5 varieties. I am glad everyone enjoyed them. I did not tell anyone about these snacks then, except for Valli. I am glad she approved them, and besides, I could see that by the end of the meet the boxes I carried were empty. Could I ask for more?
Coming back to the Dry Fruit Kachori one has the choice to either roast besan with spices or use store-bought ganthia papadi , The spices are added and then everything is pulsed in a mixer. Dry fruits are added, and we have the stuffing ready. I somehow forgot and pulsed all the nuts too but yet the kachori tasted super. The crust is the same as that of any other Kachori.
The Kachori is slightly sweet, slightly spicy, but a treat. it is a speciality of the city of Jamnagar and this is one kachori which is exported to many countries. So here you are with the recipe, which is my post for Day 1 of Week 2 under Sweets and Snacks.
Dry Fruit Kachori
200 gms maida
Pinch baking powder
1 cup lukewarm water
Salt to taste
100 gms vanela ganthia
2-3 tbsp Kashmiri red chilli powder
1/2 tsp turmeric powder
Salt to taste
2 tbsp sugar
1 tsp coriander seeds
2 tbsp sesame seeds
1/2 tsp fennel seeds
Pinch citric acid, powder
1 tbsp garam masala
2 tbsp oil
2 tbsp cashews, broken into pieces
2 tbsp raisins
1 tsp sesame seeds
1/2 tsp fennel seeds
Oil to deep fry
Sieve the flour.
Add salt to taste, pinch baking powder.
Add oil and rub the flour well.
Bind the dough with lukewarm water.
The dough should be stiff.
Pulse the ganthia to make a coarse powder.
This should be done in a short burst, else the oil will separate.
Now add all other ingredients, including oil to the blender and blend to a powder.
Mix this powder with the ganthia powder .
Add cashews, raisins, sesame seeds and fennel seeds.
Mix well and form small balls.
Assembling the Kachori
Knead the dough once again to make it pliable.
Pinch out balls from it.
Roll into a small disc.
Place the stuffing ball and bring the edges together to seal.
Remove all the extra dough from top.
Prepare all kachoris in the same way.
Frying the Kachori
Now switch off the flame for 2 minutes.
Add a bit of dough to check if it rises.
If it rises, switch on the gas and keep it on medium flame.
Now start adding the kachoris, 5-6 at a time.
Fry the kachoris on slow to medium flame stirring often for an even golden colour.
Remove with a slotted spoon over a kitchen napkin.
Let cool to store in an airtight container.
Here are some other varieties of Kachoris
Day 3 Motichoor Cheese Cake
Day 6 Rabadi