dry fruits kachori - 1

Dry fruits kachori, is a deep fried snack, filled with dry fruits, nuts and few aromatic Indian spices like cardamom and fennel seeds. I have made this post for Holi 2016, but somehow couldn’t post it. Also i have drafted this to schedule it during my June vacation, but couldn’t post as i had already array of recipes scheduled for that. So finally i thought i will post this for Rakshabandhan 2016, which falls on Aug 18th this month. I have posted moong dal | khasta kachori some time back. Check out my other raksha bandhan | rakhi sweet recipes.

Dry fruits kachori

Preparation Time : 15 mins | Cooking Time : 1 hour | Makes: 14

For the outer cover : All purpose flour | Maida 1 cup Sooji | rava 1 tblsp Hot Ghee 2 tblsp Salt a pinch For the filling Badam | almonds 8 Pistachios 20 Cashew nuts 10 Dates 6 Fennel seeds 1/2 tsp (optional) Cardamom 2 Sugar 2 tblsp Desiccated coconut or 2 tblsp

Dry fruits kachori - 2

Method:

  • In a wide bowl add the flour, sooji and hot ghee. Mix this well. The flour should be like a bread crumbs. When you hold the flour with your hands it should hold and when you leave it, it should break.
  • Just keep it aside for 5 minutes.
kachori 1 - 3
  • Add water to this little by little and make it into a pliable dough. Cover this and keep this aside for 15 minutes.
  • Make small lemon sized dough out of the dough. Cover it and keep.
dry fruits kachori - 4
  • Put the badam,cashews, pistachios, cardamon and fennel seeds into a mixie and pulse it once. Add the chopped dates, desiccated coconut and sugar. Pulse twice and the filling is ready now.
kachori 3 - 5
  • It yields approximately 1/2 cup of filling.
  • Take a small lemon sized ball of the dough and roll it into a small circle.
kachori 4 - 6
  • Keep 1 tblsp of the filling in the center.
  • Grease the edges with water and bring all the sides to the center and carefully close it.
kachori 5 - 7
  • Pinch out the extra dough on the top .
  • Make it a perfect round.
kachori 6 - 8
  • Repeat this for the rest of the dough and filling. The filling was little extra left out for this measurement of flour. Till you make the rest , keep it covered with a damp cloth.
  • Heat oil for deep frying.
  • Fry them in batches in a medium low flame .
kachori 7 - 9
  • Once they turn golden brown take it out from the oil and drain it in a kitchen towel.
  • Once it is cool, store them in air tight containers.
kachori 8 - 10
  • This can be stored for 3-4 days.
Dry fruits kachori - 11
  1. Always fry them in a low flame . Else it will not be crispy.
  2. Instead of making like a ball, you can flatten it and make flat kachoris.