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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1.5tablespoondates and tamarind chutney/khajur imli chutney
½cupcrushed ganthiyayou can use crushed papdi or bhujia
salt to taste
For the dough (outer layer)
½cupmaida/all purpose flour
¼teaspoonsalt or as add as per taste
1tablespoonghee
1tablespoonoil
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.