Dry Fruit Kachori
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.
Ingredients
Crust
- 200 gms maida
- Pinch baking powder
- 1 cup lukewarm water
- Salt to taste
Stuffing
- 100 gms vanela ganthia
- 2-3 tbsp Kashmiri red chili 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 asafoetida
- Pinch citric acid powder
- 1 tbsp garam masala
- 2 tbsp oil
Other ingredients
- 2 tbsp cashews broken into pieces
- 2 tbsp raisins
- 1 tsp sesame seeds
- 1/2 tsp fennel seeds
- Oil to deep fry
Instructions
Crust
- 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 .
Stuffing
- Pulse the ganthia to make a coarse powder .
- This should be done in 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
- Heat oil .
- 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 a even golden color .
- Remove with a slotted spoon over a kitchen napkin .
- Let cool to store in a airtight container .
