Recipe of Perfect Dry Kachori
Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a special dish, How to Make Perfect Dry Kachori. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Dry Kachori, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dry Kachori delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must first prepare a few components. You can have Dry Kachori using 19 ingredients and 7 steps. Here is how you cook it.
#deepfried
Ingredients and spices that need to be Make ready to make Dry Kachori:
- for Crisp Outer Layer:
- 1 1/2 cups Maida
- 3 1/2 tablespoons Oil
- as per taste Salt
- as required Water for kneading
- for Dry Spicy Stuffing:
- 1/2 cup Gathiya or Sev, crushed like coarse powder
- 1 1/2 tbsp Date Tamarind Chutney
- 1/4 tsp Turmeric Powder
- 1 1/2 tsp Red Chilli Powder
- 1/2 tsp Garam Masala Powder
- 1/2 tsp aamchur
- 1 tsp Sesame Seeds
- 1 tbsp Dry Coriander Seeds(crushed)
- 1 tbsp Fennel Seeds(crushed)
- 1/2 teaspoon Poppy Seeds
- 2 tbsp Powdered jaggery
- as required Salt
- 1 tablespoon + for deep frying Oil
Instructions to make Dry Kachori
- Crush gathiya or sev to medium coarse powder
- Heat 1 tbsp oil in a pan or kadai over low flame. Add all stuffing ingredients except crushed gathiya, date tamarind chutney, jaggery and salt; sauté over low flame for 30 seconds
- Add crushed gathiya, date tamarind chutney, jaggery and salt. Mix properly and roast for a minute. Turn off the flame and let it cool for 4-5 minutes. Dry and spicy stuffing for kachori is ready.
- Take maida, salt and 3½ tbsp oil in a large bowl and mix well. Add warm water as needed and knead a smooth dough (like paratha dough).
- Divide dough into small lemon size portions and give them a shape of ball. Roll out each ball into thick circular puri
- Put 1-2 tsp stuffing mixture in the center of puri. Wrap stuffing with puri and seal it's edges and again give it a shape of ball.
- Heat oil over medium flame to deep fry kachoris. When oil is medium hot, carefully slide or drop 5-6 balls in oil and deep fry over low flame until they turn light brown. Deep fry the remaining balls in same way.
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