Dry Mini Kachori or Sukhi Kachori recipe is perfect to be prepared for festivals like Holi, Diwali, Eid, as friends and relatives come during these festivals, and work is also more, then you can make these kachoris in advance to serve them. These Kachori can also be served with Tamarind chutney or Green mint Coriander Chutney. You can prepare these kachoris with the same filling that I have shared in the Dry fruits Mini Samosa Recipe.
With this recipe, you can also checkout more Snacks Recipes with long shelf life like Dry fruits Mini Samosa Recipe, Namakpare Recipe, Gur Paara Recipe, Namkeen Masala Kaju Recipe, Masala Methi Mathri, Tomato Sev Recipe, Aloo Bhujia Recipe etc. This collection has many more other snacks recipes like Onion Kachori Recipe, Ring Samosa Recipe, Jalidar Cutlet Samosa Recipe, Dal Pakwan Recipe, Cheese Balls Recipe etc.
Finally, I would like you to visit and checkout my Breakfast Recipes Collection and Indian Sweets Recipes Collection also.
Instructions for how to make Haldiram Style Dry Mini Kachori:
- Firstly, take 1.5 cups of all purpose flour in a large bowl and then add 1/2 tsp salt to it.
- Then add 2 tbsp oil to it. Mix oil well with flour. Make sure flour holds shape.
- Add water gradually and knead a medium dough, that is neither too soft nor too tight.
- Cover the dough and keep it for 20-25 minutes. Dough will be set and ready.
- Meanwhile, let's prepare stuffing, heat one pan and then add 1tbsp coriander seeds, 1tbsp cumin seeds and 1tbsp fennel seeds to it.
- Dry roast them for 3-4 minutes on low flame, so that their moisture evaporates. Then transfer the roasted whole spices in a bowl.
- In the same pan, add 1tbsp roasted chana dalia/dal (Split Bengal gram) and 1/4 cup roasted moong dal.
- Dry roast them for 2 minutes on low flame. and then transfer them in the same bowl of whole spices. Cool them completely.
- Then transfer the mixture in a grinder jar and grind them coarsely.
- Transfer the coarsely grounded mixture in a bowl.
- Then add all other dry grounded spices- 1 tsp Red Chili Powder, 1/4 tsp Turmeric Powder/Haldi, 1/2 tsp dried mango powder/Amchur, 1/2 tsp or salt to taste and 1/2 tsp Ginger powder to it.
- Next add 1 tsp of sugar and 10-12 chopped cashew nuts to it. Then crush 5-6 dry mint leaves and add 1 tbsp oil to it.
- Mix all the spices and oil well with the mixture. Stuffing for dry kachori is ready.
- After 25 minutes, knead the dough again for few seconds.
- Then divide the dough into 17 equal portions and give them a shape of ball ( like medium-sized lemon).
- Take one ball on a rolling board and then roll it out with a rolling pin slightly.
- Then take rolled small sheet in your hand and add 1 -1.5 tsp stuffing to it. Get the edges together and form a bundle to seal the Kachori.
- Gently press the edges to form a Kachori and likewise prepare all kachori.
- To fry the kachori, heat oil in a kadai. When oil is sufficiently hot, carefully slide or drop kachori in it. Drop as many kachori into the kadai/wok as possible.
- When the kachori comes up, flip the kachori and fry them till they turn crispy and golden brown.
- Once fried, hold the slotted ladle to the side, so that the extra oil goes back into the wok. Then take the kachori out on a kitchen towel/tissue to absorb the excessive oil.
- Mini Dry Kachoris are ready to serve. Enjoy them immediately with Masala Chai or store them in an air tight container after cool completely and relish eating up to 3-4 weeks.
1. Firstly, take 1.5 cups of all purpose flour in a large bowl and then add 1/2 tsp salt to it.
2. Then add 2 tbsp oil to it.
3. Mix oil well with flour. Make sure flour holds shape.
4. Add water gradually and knead a medium dough, that is neither too soft nor too tight.
5. Cover the dough and keep it for 20-25 minutes. Dough will be set and ready.
6. Meanwhile, let's prepare stuffing, heat one pan and then add 1tbsp coriander seeds/ sabut dhania, 1tbsp cumin seeds/jeera and 1tbsp fennel seeds/ saunf to it.
7. Dry roast them for 3-4 minutes on low flame, so that their moisture evaporates.
8. Then transfer the roasted whole spices in a bowl.
9. In the same pan, add 1tbsp roasted chana dalia/dal (Split Bengal gram) and 1/4 cup roasted moong dal.
10. Dry roast them for 2 minutes on low flame. and then transfer them in the same bowl of whole spices. Cool them completely.
11. Then transfer the mixture in a grinder jar and grind them coarsely.
12. Transfer the coarsely grounded mixture in a bowl.
13. Then add all other dry grounded spices- 1 tsp Red Chili Powder, 1/4 tsp Turmeric Powder/Haldi, 1/2 tsp dried mango powder/Amchur, 1/2 tsp or salt to taste and 1/2 tsp Ginger powder to it.
14. Next add 1 tsp of sugar and 10-12 chopped cashew nuts to it.
15. Then crush 5-6 dry mint leaves and add 1 tbsp oil to it.
16. Mix all the spices and oil well with the mixture. Stuffing for dry kachori is ready.
17. After 25 minutes, knead the dough again for few seconds.
18. Then divide the dough into 17 equal portions and give them a shape of ball ( like medium-sized lemon).
19. Take one ball on a rolling board and then roll it out with a rolling pin slightly.
20. Then take rolled small sheet in your hand and add 1 -1.5 tsp stuffing to it. Get the edges together and form a bundle to seal the Kachori.
21. Gently press the edges to form a Kachori and likewise prepare all kachori.
22. To fry the kachori, heat oil in a kadai. When oil is sufficiently hot, carefully slide or drop kachori in it. Drop as many kachori into the kadai/wok as possible.
23. When the kachori comes up, flip the kachori.
24. Flip and fry them till they turn crispy and golden brown. It takes 18-20 minutes to fry kachori for a single batch.
25. Once fried, hold the slotted ladle to the side, so that the extra oil goes back into the wok. Then take the kachori out on a kitchen towel/tissue to absorb the excessive oil.
26. Mini Dry Kachoris are ready to serve. Enjoy them immediately with Masala Chai or store them in an air tight container after cool completely and relish eating up to 3-4 weeks.
Tips:
- Make sure the dough for Kachori is medium, that is neither too soft nor too hard.
- You can roll/flatten kachori with your hands only.
- You can use 1/4 tsp Citric Acid in place of 1/2 tsp of dried mango powder.
- You can use any dry fruits of your choice like chopped almonds, raisins, melon seeds or poppy seeds etc.
- While stuffing the kachoris make sure they are closed well.
- Deep fry kachoris in a medium hot oil so that, it evenly cooks from inside and outside.
- Dry Masala Kachori can be stored in an air tight container for up to 3-4 weeks.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, take 1.5 cups of all purpose flour in a large bowl and then add 1/2 tsp salt to it.
2. Then add 2 tbsp oil to it.
3. Mix oil well with flour. Make sure flour holds shape.
4. Add water gradually and knead a medium dough, that is neither too soft nor too tight.
5. Cover the dough and keep it for 20-25 minutes. Dough will be set and ready.
6. Meanwhile, let's prepare stuffing, heat one pan and then add 1tbsp coriander seeds/ sabut dhania, 1tbsp cumin seeds/jeera and 1tbsp fennel seeds/ saunf to it.
7. Dry roast them for 3-4 minutes on low flame, so that their moisture evaporates.
8. Then transfer the roasted whole spices in a bowl.
9. In the same pan, add 1tbsp roasted chana dalia/dal (Split Bengal gram) and 1/4 cup roasted moong dal.
10. Dry roast them for 2 minutes on low flame. and then transfer them in the same bowl of whole spices. Cool them completely.
11. Then transfer the mixture in a grinder jar and grind them coarsely.
12. Transfer the coarsely grounded mixture in a bowl.
13. Then add all other dry grounded spices- 1 tsp Red Chili Powder, 1/4 tsp Turmeric Powder/Haldi, 1/2 tsp dried mango powder/Amchur, 1/2 tsp or salt to taste and 1/2 tsp Ginger powder to it.
14. Next add 1 tsp of sugar and 10-12 chopped cashew nuts to it.
15. Then crush 5-6 dry mint leaves and add 1 tbsp oil to it.
16. Mix all the spices and oil well with the mixture. Stuffing for dry kachori is ready.
17. After 25 minutes, knead the dough again for few seconds.
18. Then divide the dough into 17 equal portions and give them a shape of ball ( like medium-sized lemon).
19. Take one ball on a rolling board and then roll it out with a rolling pin slightly.
20. Then take rolled small sheet in your hand and add 1 -1.5 tsp stuffing to it. Get the edges together and form a bundle to seal the Kachori.
21. Gently press the edges to form a Kachori and likewise prepare all kachori.
22. To fry the kachori, heat oil in a kadai. When oil is sufficiently hot, carefully slide or drop kachori in it. Drop as many kachori into the kadai/wok as possible.
23. When the kachori comes up, flip the kachori.
24. Flip and fry them till they turn crispy and golden brown. It takes 18-20 minutes to fry kachori for a single batch.
25. Once fried, hold the slotted ladle to the side, so that the extra oil goes back into the wok. Then take the kachori out on a kitchen towel/tissue to absorb the excessive oil.
26. Mini Dry Kachoris are ready to serve. Enjoy them immediately with Masala Chai or store them in an air tight container after cool completely and relish eating up to 3-4 weeks.
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