Kachori Stuffed with Dry Fruits

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Top Rated Recipe

Chef Ajay Chopra

Last Updated: Sep 03, 2019

Kachori Stuffed with Dry Fruits

About Kachori Stuffed with Dry Fruits

Table of Contents

Want to serve something special and different at your next party – here is just the recipe for you

  • All purpose flour (maida) 1½ cups
  • Cashewnuts, roughly chopped ¼ cup
  • Raisins (kishmish) 10 to 12
  • Almonds, roughly chopepd 2 tbsps
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  • To make stuffing, heat 1 tablespoon oil in a medium non-stick pan. Add asafoetida, turmeric powder, red chilli powder, garam masala powder, black peppercorns, dried mango powder, sesame seeds, coriander seeds, fennel seeds, poppy seeds, cashewnuts, raisins and almonds and saute on low heat for 30 seconds.
  • Add crushed gathiya, date tamarind chutney, sugar and salt. Mix properly and saute for a minute. Turn off heat and let it cool for 4-5 minutes.
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Ingredients

  • All purpose flour (maida) 1½ cups
  • Cashewnuts, roughly chopped ¼ cup
  • Raisins (kishmish) 10 to 12
  • Almonds, roughly chopepd 2 tbsps
  • Salt to taste
  • Oil 3½ tablespoons + to deep fry
  • Gathiya or papdi or sev, coarsley crushed ½ cup
  • Asafoetida ¼ tsp
  • Turmeric powder ¼ tsp
  • Red chilli powder 1½ tsps
  • Garam masala powder ½ tsp
  • Black peppercorns, crushed ¼ tsp
  • Dried mango powder (amchur) ½ tsp
  • White sesame seeds (safed til) 1 tsp
  • Coriander seeds 1 tsp
  • Fennel seeds (saunf) 1 tsp
  • Poppy seeds (khuskhus) ½ tsp
  • Date and tamarind chutney 1½ tbsps
  • Powdered sugar 2
  • tbsps

How to Make Kachori Stuffed with Dry Fruits (Stepwise Photos)

Method

  1. To make stuffing, heat 1 tablespoon oil in a medium non-stick pan. Add asafoetida, turmeric powder, red chilli powder, garam masala powder, black peppercorns, dried mango powder, sesame seeds, coriander seeds, fennel seeds, poppy seeds, cashewnuts, raisins and almonds and saute on low heat for 30 seconds.
  2. Add crushed gathiya, date tamarind chutney, sugar and salt. Mix properly and saute for a minute. Turn off heat and let it cool for 4-5 minutes.
  3. Take flour, salt and 2½ tablespoons oil in a large bowl. Add sufficient warm water and knead into soft dough (like parantha dough).
  4. Divide the dough into equal lemon sized portions and shape them into balls. Roll out each ball into thick circular poori with approximately 4-inch diameter.
  5. Put 1-2 teaspoons stuffing mixture in the center of each poori. Gather the edges and bring together and press together to seal. Shape them into balls again.
  6. Heat sufficient oil in a kadai on medium heat. When oil is medium hot, carefully slide in 5-6 stuffed balls at a time and deep fry on low heat till they turn light brown. Drain on absorbent paper and cool.
  7. Serve them on their own or with green chutney.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Key Details:

Prep:15 minutes

Cook time: 25 minutes

Difficulty Level: Moderate

Course: Snack

Cuisine: Rajasthani

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