Dry Fruit Kachori

Dry Fruit Kachori Recipe | Dry fruit kachori or dry kachori is a popular gujarati tea-time snack recipe – crispy kachoris stuffed with tangy, spicy filling of crushed ganthiyas, chopped nuts, flavoured and tempered with basic spices. These can be stored for a couple of days and tastes best with a hot cup of tea/coffee.

Some tips & variations:

  • The ganthiyas that we have used, already had coarsely crushed black pepper, so we have not added pepper powder. If you are using papdis, you can add pepper powder.
  • While crushing ganthiyas, just blend for 5-10 seconds at a stretch and continue till it is crushed. If you will blend at a stretch, ganthias will leave its oil and it will turn into a sticky lump.
  • While preparing the stuffing, keep the flame on low.
  • We have used ganthiyas, but you can also use plain sev or papdi ganthiyas or bhujiyas. Proportion of spices will vary as per the ganthiyas you are using. Taste and adjust accordingly.

You may have a look at our Snacks Recipes – 

Crispy Baked Cheese Sticks
Poha Chivda
Raw Banana Chivda
Farsi Puri

Sweet Potato Chips
Chana Dal Namkeen

Check out the video recipe below. For more video recipes, subscribe to our Youtube Channel

Dry Fruit Kachori

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 7 kachoris

Ingredients (1 Cup = 200 ml)

    For the stuffing
  • 1 teaspoon oil
  • ¼ teaspoon hing/asafoetida
  • 1 teaspoon sesame seeds/til
  • 10-12 cashews, roughly chopped
  • 10-12 almonds, roughly chopped
  • 14-15 raisins
  • 1 teaspoon coriander/dhaniya powder
  • ½ teaspoon garam masala powder
  • 1 teaspoon powdered sugar
  • ½ teaspoon amchur/dry mango powder
  • ½ teaspoon coarsely grounded fennel seeds/saunf
  • 1.5 tablespoon dates and tamarind chutney/khajur imli chutney
  • ½ cup crushed ganthiya (you can use crushed papdi or bhujia)
  • salt to taste
  • For the dough (outer layer)
  • ½ cup maida/all purpose flour
  • ¼ teaspoon salt or as add as per taste
  • 1 tablespoon ghee
  • 1 tablespoon oil
  • water for kneading dough

Lets Begin...

    For the dough (outer layer)
  1. In a wide bowl, combine maida, salt, ghee and oil. Mix well and knead into a stiff dough adding water gradually. Dough should be smooth yet stiff, it should not be sticky.
  2. Cover and keep aside for 15-20 minutes.
  3. For the stuffing
  4. Heat oil in a non-stick pan on a low flame. Add hing, sesame seeds, chopped cashews, almonds and raisins.
  5. Give a quick stir and add all the spice powders – dhaniya powder, garam masala, amchur, coarsely crushed saunf, powdered sugar and salt. Mix well and cook for 30-40 seconds.
  6. Now add dates-tamarind chutney and crushed ganthiya. Mix well and cook for 1-2 minutes.
  7. Remove from flame and allow to cool completely. Stuffing is ready.
  8. Divide the stuffing into 7 equal portions.
  9. Preparing kachoris
  10. Knead the dough well and divide into 7 equal portions.
  11. Take one ball of the dough and roll it into a small circle.
  12. Place stuffing in the center and carefully seal the edges and give a round shape. Prepare all the kachoris in the same manner.
  13. Heat oil for frying kachoris. Fry the kachoris on a low to medium flame till it gets crisp and light golden in colour.
  14. Enjoy with a hot cup of tea/coffee.

Notes

•The ganthiyas that we used, already had coarsely crushed black pepper, so we have not added pepper powder. If you are using papdis, you can add pepper powder.

•While crushing ganthiyas, just blend for 5-10 seconds at a stretch and continue till it is crushed. If you will blend at a stretch, ganthias will leave its oil and it will turn into a sticky lump.

•While preparing the stuffing, keep the flame on low.

•We have used ganthiyas, but you can also use plain sev or papdi ganthiyas or bhujiyas. Proportion of spices will vary as per the ganthiyas you are using. Taste and adjust accordingly.

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