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
Cashew nuts 10
Fennel seeds 1/2 tsp (optional)
Sugar 2 tblsp
Desiccated coconut or 2 tblsp
- 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.
- 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.
- 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.
- It yields approximately 1/2 cup of filling.
- Take a small lemon sized ball of the dough and roll it into a small circle.
- 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.
- Pinch out the extra dough on the top .
- Make it a perfect round.
- 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 .
- 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.
- This can be stored for 3-4 days.
- Always fry them in a low flame . Else it will not be crispy.
- Instead of making like a ball, you can flatten it and make flat kachoris.