dry masala kachori

Spicy Dry Masala Kachori Recipe – Crispy Kachori Stuffed with Spicy Dry Masala

Spicy Dry Masala Kachori Recipe – Crispy Kachori Stuffed with Spicy Dry Masala

Spicy dry masala kachoris makes an amazing snack along with steaming hot cup of tea or coffee and is very easy to prepare at home. You can prepare spicy dry masala kachoris and store it in an air-tight container. They keep good for 8-10 days. Serve it to your family and guests. They will love it for sure!

Kids love having kachoris from outside but you always doubt about the hygiene quotient of the food purchased from outside. So, stop worrying and prepare these simple yet mouth-watering and tantalizing kachoris at home and surprise your kids. We have spiced these kachoris mildly but you can make variations as desired. So try out making these super scrumptious kachoris with these easy to follow step-by-step instructions and picture. Enjoy!

Directions

Getting ready:

Put the namkeen sev in a mixer jar and churn it to make a coarse powder. Transfer it to a bowl.

dry masala kachori

Now put the cashews and almonds into the mixer jar and grind them into a coarse powder as well. Transfer it to a bowl.

dry masala kachoriMaking:

Take refined flour in a big mixing bowl and add salt and oil into it. Mix everything really well. Now add water in small portions and knead a soft dough as required for making chapatti. Don’t knead the dough too much, just bind everything together. Less than ¼ cup of water is used for kneading this much amount of flour. Cover the dough and keep it aside for 15-20 minutes to set.

dry masala kachori

Place a pan on flame and pour 1 tbsp of oil into it. When the oil gets heated, add cumin seeds to it. As the seeds starts to splutter add poppy seeds and sesame seeds into it. Saute them for a while until the sesame seeds starts to splutter.

dry masala kachori

Then add coriander powder, fennel powder, black cardamom powder, turmeric powder, dry fruits powder, sev powder, garam masala, salt, dry mango powder and red chilly powder. Mix all the ingredients really well. Saute the masala for 2 minutes on low flame.

dry masala kachori

After 2 minutes, add raisins and sweet chutney into the masala. Mix everything really well and roast the masala for 1 more minute. Stuffing is now roasted aptly. Turn off the flame and transfer it to a bowl.

dry masala kachori

20 minutes are over. Slightly knead the dough and divide the dough into smaller than small lemon sized balls. Take a dough ball and flatten it by pressing it with fingers and thumbs. You can use rolling pin for this as well. Give it a bowl shape.

dry masala kachori

Place 1 tsp of stuffing on it. Lift the edges of the dough and join it at the centre. Close the stuffing really well. Again flatten it slightly by pressing it with hands. Place it on a plate. Similarly, stuff the rest of the kachoris.

dry masala kachori

Heat enough oil in a wok to deep fry the kachoris. Oil should be medium hot to deep fry the kachoris. Gently slide as many kachoris as possible into the wok.

dry masala kachori

As the kachoris starts floating on the oil, flip their sides. Keep flipping the sides and fry the kachoris on low flame until they turn golden brown in colour. It takes 15 minutes to fry a batch of kachoris.

dry masala kachori

Once the kachoris are fried aptly, lift them with the slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer them on kitchen paper towel. Likewise, fry the rest of the kachoris. Dry masala kachoris are now ready.

dry masala kachoriServing:

Serve these crusty and lip-smacking dry masala kachoris along with tomato sauce or any chutney you like. You can have it along with steaming hot cup of tea as well. Once the kachoris cools down completely, store them in an air-tight container and relish having for 1 months. Enjoy!

Suggestions

  • Instead of sev you can use chickpea flour. Take ¼ cup chickpea flour and roast it until it turns fragrant and use it.
  • If you don’t have sweet chutney then take 1 tsp of tamarind pulp and 1 tsp of sugar and cook until the sugar dissolves completely. You can also use powdered sugar.
  • If you have some stuffing left then store it in a container. Place it inside the refrigerator and use it next time for making kachoris.
  • Knead the soft dough. Stuff the kachori and close it really well. If any kachori splatters while stuffing it then fry it at last after frying all the kachoris. As it may splatter in oil.
  • For 11 kachoris

Spicy Dry Masala Kachori Recipe - Crispy Kachori Stuffed with Spicy Dry Masala dry masala kachori
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  1. Put the namkeen sev in a mixer jar and churn it to make a coarse powder. Transfer it to a bowl. Now put the cashews and almonds into the mixer jar and grind them into a coarse powder as well. Transfer it to a bowl.
  2. Take refined flour in a big mixing bowl and add salt and oil into it. Mix everything really well. Now add water in small portions and knead a soft dough as required for making chapatti. Don't knead the dough too much, just bind everything together. Less than ¼ cup of water is used for kneading this much amount of flour. Cover the dough and keep it aside for 15-20 minutes to set.
  3. Place a pan on flame and pour 1 tbsp of oil into it. When the oil gets heated, add cumin seeds to it. As the seeds starts to splutter add poppy seeds and sesame seeds into it. Saute them for a while until the sesame seeds starts to splutter. Then add coriander powder, fennel powder, black cardamom powder, turmeric powder, dry fruits powder, sev powder, garam masala, salt, dry mango powder and red chilly powder. Mix all the ingredients really well. Saute the masala for 2 minutes on low flame.
  4. After 2 minutes, add raisins and sweet chutney into the masala. Mix everything really well and roast the masala for 1 more minute. Stuffing is now roasted aptly. Turn off the flame and transfer it to a bowl. 20 minutes are over. Slightly knead the dough and divide the dough into smaller than small lemon sized balls. Take a dough ball and flatten it by pressing it with fingers and thumbs. You can use rolling pin for this as well. Give it a bowl shape.
  5. Place 1 tsp of stuffing on it. Lift the edges of the dough and join it at the centre. Close the stuffing really well. Again flatten it slightly by pressing it with hands. Place it on a plate. Similarly, stuff the rest of the kachoris. Heat enough oil in a wok to deep fry the kachoris. Oil should be medium hot to deep fry the kachoris. Gently slide as many kachoris as possible into the wok.
  6. As the kachoris starts floating on the oil, flip their sides. Keep flipping the sides and fry the kachoris on low flame until they turn golden brown in colour. It takes 15 minutes to fry a batch of kachoris. Once the kachoris are fried aptly, lift them with the slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer them on kitchen paper towel. Likewise, fry the rest of the kachoris. Dry masala kachoris are now ready.
  7. Serve these crusty and lip-smacking dry masala kachoris along with tomato sauce or any chutney you like. You can have it along with steaming hot cup of tea as well. Once the kachoris cools down completely, store them in an air-tight container and relish having for 1 months. Enjoy!

 

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