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Dry Fruit Kachori

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Dry Fruit Kachori Recipe | dry fruit kachori 

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 to make Dry Fruit Kachori Recipe:

  1. 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.
  2. 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.
  3. While preparing the stuffing, keep the flame on low.
  4. 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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You may have a look at our Dry Snacks Recipes –

Crispy Baked Cheese Sticks
Poha Chivda
Raw Banana Chivda
Farsi Puri
Sweet Potato Chips
Chana Dal Namkeen

dry fruit kachori recipePin

Dry Fruit Kachori

Author Name : Drashti Dholakia & Bela Dholakia
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.

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course snacks
Cuisine Indian
Servings 7 kachoris
Calories 99 kcal

Ingredients (1 cup = 240 ml) 

US Customary - Metric

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

Instructions
 

For the dough (outer layer)

  • 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.
  • Cover and keep aside for 15-20 minutes.

For the stuffing

  • Heat oil in a non-stick pan on a low flame. Add hing, sesame seeds, chopped cashews, almonds and raisins.
  • 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.
  • Now add dates-tamarind chutney and crushed ganthiya. Mix well and cook for 1-2 minutes.
  • Remove from flame and allow to cool completely. Stuffing is ready.
  • Divide the stuffing into 7 equal portions.

Preparing kachoris

  • Knead the dough well and divide into 7 equal portions.
  • Take one ball of the dough and roll it into a small circle.
  • Place stuffing in the center and carefully seal the edges and give a round shape. Prepare all the kachoris in the same manner.
  • Heat oil for frying kachoris. Fry the kachoris on a low to medium flame till it gets crisp and light golden in colour.
  • Enjoy with a hot cup of tea/coffee.

Video

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.

Nutrition

Calories: 99kcalCarbohydrates: 9gProtein: 2gFat: 6gSaturated Fat: 2gCholesterol: 5mgSodium: 1mgPotassium: 42mgFiber: 1gSugar: 1gCalcium: 6mgIron: 1mg
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Reader Interactions

Comments

  1. These dry fruits kachoris looks so tempting drooling right now, loved the recipe and could feel the taste in my mouth just by reading about it, just too good thanks for the lovely share.

    Reply

  3. Such a rich and festive dish. I have never tried dry fruits kachori, But can well imagine how great it must taste. Bookmarking it. Maybe will try for the next festive occasion

    Reply

  8. What a wonderful share. I love Kachori and the fact that it’s so quint essentially Indian. I always associate kachori with festivals. This is such a unique recipe.

    Reply

  15. My husband loves the dry fruit kachori from haldirams and thanks to you I now have the recipe to make them at home.

    Reply

  18. This dry fruit kachori looks very inviting with that look. Loved the elaborated write up about the recipe. Bookmarked. Should we really use ganthiya? with dry fruits is it going well.

    Reply

    • Yes..This kachori is very famous in Gujarat espicially Jamnagar. Traditionally it is made using ganthiyas and nuts. Thanks a lot

      Reply

  19. We love kachoris, but dry fruits one is all time favourite. I too make these and when I don’t have Ganthiya I roast besan and add in the filling.

    Reply

  20. The pictures are so tempting! The kachoris look inviting. I would definitely happy if I have a couple of these but would be happier if someone makes it for me 🙂

    Reply

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