Kathiyawadi Suki Kachori / Dry Kachori

 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    

                  

Method:

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.

You may also like: