Kathiyawdi dry kachori is deep fried crispy balls stuffed with spicy, tangy mixture of gram flour or gathiya flour and lots of Indian spices. This dry kachoris store about a month in room temperature. It can be served with tea/ coffee as well. It can be served without chutney because it’s very spicy and tangy but if u like served with tamarind chutney.
Ingredients:
For Pastry or Pad:
1
cup all purpose flour
2. 3
tablespoon warm oil
3. Salt
to taste
4. Water
as needed
For stuffing:
1. 1
1/2 cup gathiya/papdi gathiya/sev coarse
powder or roasted gram flour
2. 3
tablespoon oil
3. 1/4
cup tamarind pulp
4. 1/2
cup palm sugar or jaggery
5. 1/2
cup water
6. 1/2
teaspoon clove powder
7. 1/2
teaspoon cinnamon powder
8. 1/2
teaspoon asafetida
9. 1
tablespoon garam masala
10. 1
tablespoon red chilli powder
11. 1
tablespoon coriander cumin powder
12. 1
tablespoon sesame seeds
13. 1
tablespoon coriander seeds
14. 1
tablespoon fennel seeds
15. Salt to
taste
16. 1/8 cup
raisins
17. 1/4 cup
cashew nuts chopped
18. Oil for
deep frying
1. In
bowl add salt, all purpose flour and warm oil and mix well.
2. Add
water as needed and knead smooth dough. Cover the dough and leave for 30
minutes.
3. Coarsely
crushed the gathiya or sev if you don’t have roast the gram flour until lightly
pink.
4. You
can take half gathiya and half roasted gram flour also, mix well and use.
5. In
bowl mix jaggery, tamarind and water.
6. Heat
2 tablespoon oil in pan, add asafetida and tamarind mixture.
7. Cook
for 2 minutes now add all spices and mix well.
8. Now
add gram flour or gathiya flour and mix very well.
9. Than
add raisins and cashew and sauté this mixture until dry and look like dough.
10. Turn off
the flame, Your stuffing is ready.
11. After cool
this stuffing make small ping pong size balls.
12. Heat the
oil in medium flame, Divide the all purpose flour in same equal portion.
13. Give them a
shape a ball and roll each ball into thick puri.
14. Put the
stuffing ball in middle, wrap stuffing with puri.
15. Seal the
edges and give it a shape of ball.
16. Deep fry 5
to 6 (Balls)kachori in medium to low flame until they turn light brown.
17. Store in
airtight container cool and dry place.
Note:
Kachori pad or outer layer is very thick so make thick puri
and cover the stuffing. cook evenly kachori, deep frying it over medium or high
flame will make small bubbles on its outer layer leaving and inner layer
uncooked.
brush with oil and baked the Kachori in 180c for 20 to 30 minutes or until golden brown.
brush with oil and baked the Kachori in 180c for 20 to 30 minutes or until golden brown.
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20 comments:
deliciously done
very tempting kachori
http://great-secret-of-life.blogspot.com
Wow !! Its delish...
http://recipe-excavator.blogspot.com
Oh I love kachori! Though I have never tried fresh ones.. I want to try them! Can they be baked instead of deep fried?
wow...looks tempting !!
I will definately try this reciepe.
looks too good.. love kachoris..
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at one time i wud end up eating 10-12 pieces just like tht
now i cant eat a single one coz its so spicy.. they r the yummiest ones
Looks absoulutely lovely and mouthwatering.
I love Kachoris and want these as snacks now...
a delicious filling..
Quite a fantastic filling,crispy kachoris looks fabulous.
looks delicious... mouthwatering!
Soundsss interestinggg
yummy and tempting balls
http://great-secret-of-life.blogspot.com
these look soft and delicious :)
Deliicous i guess ur method is showing up some html codes which is a bit confusing to follow,plz look over that.
i have tried its baked version...and believe me it turned out jst amazing...no one can guess that it is baked....its really delicious..thankx
Looks so mouth watering I will try thanks for posting
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indoglobalfood.blogspot.com
I came across your blog while looking for some kachori recipes and liked a lot. How amazing! I will keep an eye on your post.
Amazing blog ! looks for delicious. tasty kachori , i love indian food. thankyou for shearing this information with us!chowringhee satyaniketan
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