Kachori Stuffed with Dry Fruits

About Kachori Stuffed with Dry Fruits

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

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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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps