Spicy Dry Masala Kachori Recipe - Crispy Kachori Stuffed with Spicy Dry Masala
Dry fruits, spices and sev stuffed dry masala kachoris have a longer shelf life. These crunchy kachoris makes a perfect snack for any picnic or outing.
Ingredients for Spicy Dry Masala Kachori Recipe
- Refined flour – 1 cup
- Oil – 2 tbsp
- Salt - ¼ tsp or to taste
- Namkeen sev – 100 grams
- Cashews – 2 tbsp (10-12)
- Almonds – 2 tbsp (10-12)
- Raisins – 1 tbsp
- Sweet chutney – 2 tbsp
- Poppy seeds – 1 tbsp
- Sesame seeds – 1 tsp
- Cumin seeds - ½ tsp
- Brown cardamom – 2
- Fennel powder – 1 tsp (coarsely ground)
- Coriander powder – 1 tsp
- Dry mango powder - ½ tsp
- Red chilly powder – ¼ tsp
- Garam masala - ¼ tsp
- Turmeric powder – less than ¼ tsp
- Salt - ½ tsp
- Oil – to fry kachoris
How to make Crispy Kachori Stuffed with Spicy Dry Masala
Take refined flour, salt and oil in a big mixing bowl and mix everything really well. Add water in small portions knead soft dough. Don't knead the dough too much, cover and keep aside for 15 to 20 minutes to set.
Coarsely ground sev, almonds and cashews.
Heat 1 tbsp oil in a pan and splutter cumin seeds first. When the cumin seeds crackle, add poppy seeds and sesame seeds as well and saute for a while. Now to it add coriander powder, fennel powder, cinnamon, turmeric powder, ground cashews, almonds, sev, garam masala, salt, mango powder and red chilly. Mix everything really well and roast the spices for 2 minutes while stirring constantly.
Now mix raisins and chutney to it and mix well. Roast for another 1 minute and keep stirring. Spices are now roasted well, turn off the flame and transfer it to a bowl. Let the mixture cool down a little.
Knead the dough again and make small lumps from it. Take one lump, roll giving it a round shape and flatten making a deep hole. Now place 1 tsp stuffing over it, lift the dough from all sides and close very nicely. Flatten a little with your palms and kachori is ready. Likewise prepare rest of the kachoris as well.
Heat enough oil in a wok and make it medium hot. Now slide as many kachoris as possible at once. When the kachoris puff up and start floating on the surface, flip the sides and continue frying until they get golden brown in color from all sides. Drain out the fried kachoris and similarly fry rest of the kachoris as well.
Steaming hot dry masala crusty kachoris are ready. Serve them with tomato sauce or any other chutney as per your taste. Let the kachoris cool down and store them in a container and relish eating for up to 1 month.
- Knead soft dough for the kachoris.
- While stuffing the kachoris make sure they are closed well.
- Make sure you flatten the kachoris very gently.
- If the any kachori splatters while frying, drain it out and fry in the end.
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