Dry Kachori

Kachoris are basically a deep fried evening snack that are had with tea or coffee. These are like samosas but round shaped made either with fresh filling or dry filling to increase shelf life. I found a very interesting recipe with bhujia and tried it.

Prep Time: 30 mins Cook Time: 1 hr

Ingredients

For the outer covering

• 1 cup Maida

• Salt, to taste

• 3 tbsp Hot ghee

• Water, as needed

For the filling

• 1/2 cup Bhujia

• 1 tbsp Oil

• 1 tbsp Tamarind sweet chutney

• 1 tsp Turmeric powder

• Salt, to taste

• 1 tsp Chilli powder

• 1/2 tsp Garam masala

• 1 tsp Amchur powder

• 1 tsp Sesame seeds

• 1/2 tsp Dry coriander seeds crushed well

• 1 tsp Fennel seeds

• 1/2 tsp Khus Khus

• 15 Raisins

• 1 tbsp Powdered sugar

Instructions

For the outer covering

1. In a mixing bowl, add maida and hot ghee and rub well. Take some of this and tighten it within your fist, if it stays then the mixture is done.

2. Add water little by little to make a firm smooth dough. Keep covered for half an hour.

For the filling

1. In a pan take oil and add all the Filling ingredients except bhujia

2. Once everything is roasted well add the bhujia, cook for 5 mins in very low flame and cool

To proceed

1. Take a lemon sized ball of dough, roll it into a slightly thick puri, add the filling, close and seal it

2. Deep fry or air fry it till done

3. Serve hot with chutney