Kachori Stuffed with Dry Fruits

Kachori Stuffed with Dry Fruits

By Chef Ajay Chopra

From Hi Tea

Prep: 15 minutes

Cook: 25 minutes

Method: Moderate

Course: Snack

Type: Rajasthani

Key Ingredients:

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Ingredients

All purpose flour (maida) 1½ cups
Cashewnuts, roughly chopped ¼ cup
Raisins (kishmish) 10 to 12
Almonds, roughly chopepd 2 tbsps
Salt to taste
Oil 3½ tablespoons + to deep fry
Gathiya or papdi or sev, coarsley crushed ½ cup
Asafoetida ¼ tsp
Turmeric powder ¼ tsp
Red chilli powder 1½ tsps
Garam masala powder ½ tsp
Black peppercorns, crushed ¼ tsp
Dried mango powder (amchur) ½ tsp
White sesame seeds (safed til) 1 tsp
Coriander seeds 1 tsp
Fennel seeds (saunf) 1 tsp
Poppy seeds (khuskhus) ½ tsp
Date and tamarind chutney 1½ tbsps
Powdered sugar 2
tbsps

Methods

To make stuffing, heat 1 tablespoon oil in a medium non-stick pan. Add asafoetida, turmeric powder, red chilli powder, garam masala powder, black peppercorns, dried mango powder, sesame seeds, coriander seeds, fennel seeds, poppy seeds, cashewnuts, raisins and almonds and saute on low heat for 30 seconds.
Add crushed gathiya, date tamarind chutney, sugar and salt. Mix properly and saute for a minute. Turn off heat and let it cool for 4-5 minutes.
Take flour, salt and 2½ tablespoons oil in a large bowl. Add sufficient warm water and knead into soft dough (like parantha dough).
Divide the dough into equal lemon sized portions and shape them into balls. Roll out each ball into thick circular poori with approximately 4-inch diameter.
Put 1-2 teaspoons stuffing mixture in the center of each poori. Gather the edges and bring together and press together to seal. Shape them into balls again.
Heat sufficient oil in a kadai on medium heat. When oil is medium hot, carefully slide in 5-6 stuffed balls at a time and deep fry on low heat till they turn light brown. Drain on absorbent paper and cool.
Serve them on their own or with green chutney.

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