Jamnagar's Famous Dry Kachori - recipe ड्राई कचोरी रेसिपी - Patel Cooking Recipe

 Dry Kachori Recipe

Jamnagar's Famous Dry Kachori - ड्राई कचोरी रेसिपी - Patel Cooking Recipe  

Jamnagar Famous Dry Kachori | इस तरह से ड्राई कचोरी बनाओगे तो 1st ट्राय में ही परफेक्ट बनेगी

What are the basic ingredients in making Dry Kachori ?

For  a crispy outer surface

• 1&1/2 cups of flour

• 3&1/2 tbsp oil

• Salt

For spicy stuffing

• 1/2 cup papdi natmia or sev (coarsely ground) or roasted gram flour

• 1&1/4 tbsp turmeric

• 1&1/2 tbsp red chilli powder

• 1/2 tbsp garam masala powder

• 1/4 tbsp pepper, coarsely ground(crushed)

• 1/2 tbsp amchoor powder

• 1 tbsp sesame seeds

• 1 tbsp dry coriander

• 1 tbsp of fennel

• 1/2 tbsp poppy seeds

• 1/4 cup cashews(Chopped into large piece)

• 10-12 raisins

• 2 tbsp almonds(Cut into large pieces)

• 2 tbsp ground sugar(powder)

• Salt

• 1 tbsp + oil for frying

How to make a Jamnagar famous Dry Kachori easy recipes Step by Step

Step-1: Griand gathiya or sev in a mixer or roast besan until golden.

Step-2: Heat 1 tbsp of oil in a pan on medium heat. Put in it all the ingridients of the stuffing, expect the Cilantro gathiya (or sev or roasted besan), date-tamarind chutney, sugar and salt; Fryit on low flame for 30 second.

Step-3: Add Cilantro gathiya (Or sev or roasted besan), date-tamarind chutney, sugar and salt. Mix it well and fry or a minute. Then turn off the gas and let it cool for 4-5 minutes. Dry and spicy stuffing for kachori is ready.

Step-4: Take flour, salt and 3&1/2 tbsp oil in a bowl and mix well. Add hot water as required and knead a little hard(Like paratha flour) but soft dough.

Step-5: Divide the dough into 16 equal parts and make a looa out of each. Take a loo and place it on the plate. Roll it into small balls of 3-4 inch diameter.

Step-6: Place 1-2 tbsp of the mixture between the purees. Wrap the mixture from all sides to seal the edges and shape into a ball.

Step-7: Heat oil for frying in a pan on medium flame. When the oil is medium hot, add 5-6 raw balls and fry on low flame until brown in color. Fry all the kachori in the same way.

Step-8: Crispy and spicy dry kachori is ready. Serve it alone or with green chutney. You can keep it in a container at room tempreture for 15 days.

For a Aam Panna detailed recipe, click here: Aam Panna