Dry Mini Kachori is a deep-fried crispy and crunchy balls, prepaed with all-purpose flour stuffed with spices, roasted moong dal, roasted split Bengal gram and cashew nuts. Unlike other Kachoris, these dry masala kachoris have a longer shelf life. This is perfect snack for any picnic or outing. It can be served as a tea-time snack. Here is the recipe with some tips and step by step instructions and pictures.
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.
0 servings
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