Dry Kachori

“Kachori” – the name itself takes your taste buds straight to a street-vendor, selling kachori chaat with toppings of yogurt, tamarind chutney, green chutney, nylon sev, onions n chat masala!!! It sounds drool-worthy, isn’t it??

I always remember my aunt (whom I call my very dear friend) when I plan to make any type of kachoris, as I believe she’s the best in making it!!! Huh… I’m missing those “Aloo Kachodis” with an authentic Rajasthani flavor which she used to make every now and then for us :)

But today, it’s going to be a little different version!!! If you’re in search of the best accompaniment for a cuppa tea, your search ends here… I have got an easy process for you to make deep-fried puffed, crisp, golden-brown, spicy & tangy balls – “Dry Kachori”.


Makes: 15
INGREDIENTS: 
For Crust–
1 cup Plain Flour
2 tbsp Cooking Oil
Salt, to taste
For Stuffing–
1/2 cup Besan
1 tbsp Tamarind Paste
1/8 tsp Turmeric Powder
1 tsp Red Chilli Powder
1/2 tsp Garam Masala
1/2 tsp Amchur
1/2 tsp Sesame Seeds 
2 tsp Fennel Seeds
2 tbsp Sugar
Salt, to taste
Oil, for deep frying
METHOD:
– Heat 1 tsp of cooking oil in a pan and roast besan (chickpea flour) till it slightly changes color and releases wonderful aroma.
– Transfer it to a big mixing bowl and add all stuffing ingredients into it. Mix everything well. 
– Mix plain flour (maida), salt and oil in a bowl. Add lukewarm water as required and knead a soft dough. Keep it aside to rest for 15 mins.
– Then divide it into 15 small lemon sized balls. Roll out each of them into a thick puri of 4″-5″ in diameter.
– Put a spoonful of stuffing in center of puri. Wrap it around and make sure to form a completely sealed ball. 
– Heat oil in a deep-frying pan on medium flame. Carefully place 4-5 balls in it and deep fry over low flame only. Once they turn light brown, take it out to a paper towel to absorb excess oil. Follow the same process for rest of the balls too.
– Crispy and tangy dry kachori is ready to serve with green or tamarind chutney. 
SJ’s NOTE:
– You can add chopped dry-fruits for a variation in this recipe, to make “Kathiyawadi DryFruit Kachori” :)
– The only reason behind frying kachoris on low flame is to make crisp outer crust and soft inner side. If flame is high for frying, it will create bubbles on outer surface and it will be a little under-cooked inside.

– A delicious snack that can be stored in an air-tight container for around 15-20 days. 

If not dry kachoris, you have got n number of options: Aloo Kachori, Peas Kachori, Pyaaz Kachori, MungDal Kachori, Lilwa Kachori and many more…

Linking this recipe to Jagruti’s Cooking Odyssey and UK-Rasoi:

 




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