Sunday, 11 November 2012

Dry Kachori


For Stuffing:

250 gm Bhavnagri Gathiya crushed like coarse powder
¼ tbsp Turmeric Powder
2 tbsp Red Chilli Powder
3 tbsp Garam Masala
1 tbsp Sesame Seeds (til)
1 tbsp crushed Coriander Seeds
1 tbsp crushed Fennel Seeds (sauf)
½ tbsp crushed Kasuri Methi (Fenugreek)
3 tbsp Cashew nuts (roughly chopped)
3 tbsp cup pieces Raisins (kismis)
2 tbsp Powdered Sugar (caster sugar)
2 tbsp Lemon juice
2 tsp oil
Salt to taste
Oil for deep frying

For Outer Layer

250 gm Maida (all purpose flour)
40 ml tbsps Oil (1/6 of maida)
Salt to taste


For stuffing

Mix 250 gm crush Gathiya with ¼ tbsp Turmeric powder, 2 tbsp Red Chilli powder,3 tbsp Garam Masala,1 tbsp Sesame Seeds (til),1 tbsp crushed Coriander Seeds ,1 tbsp crushed Fennel Seeds (sauf),½ tbsp crushed Kasuri Methi (Fenugreek),3 tbsp Cashew nuts (roughly chopped),3 tbsp pieces Raisins (kismis), 2 tbsps Powdered Sugar (caster sugar) , 2 tbsp Lemon juice, 2 tbsp oil in a large bowl. Make 20 small size balls of this mixer.

For outer layer

Mix 250 gm maida with salt to taste and 40 ml oil in a bowl mix it well. Add water as needed and knead smooth dough and keep aside for 15 minutes. Divide dough into 20 small size balls. Roll out a ball into thick puri. Put 1 ball stuffing mixture in the center of one puri. Wrap stuffing with puri and seal its edges and again give it a shape of ball. Heat oil on medium flame to deep fry masala stuffed balls .When oil is medium hot, drop 4-5 balls in oil and deep fry over low flame until they turn light brown.

Sending this recipe: kids special