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Kachori Stuffed with Dry Fruits
For Crisp Outer Layer:
1½ cups Maida (all purpose flour)
2½ tablespoons Oil
For Dry Spicy Stuffing:
1/2 cup Papdi Gathiya or Sev, crushed like coarse powder or Roasted Gram Flour
1½ tablespoons Date Tamarind Chutney
1/4 teaspoon Turmeric Powder
¼ tsp of hing
1½ teaspoons Red Chilli Powder
1/2 teaspoon Garam Masala
1/4 teaspoon Black Pepper, crushed coarsely
1/2 teaspoon Dry Mango Powder
1 teaspoon Sesame Seeds (til)
1 tablespoon Coriander Seeds
1 tablespoon Fennel Seeds (saunf)
1/2 teaspoon Poppy Seeds (khuskhus)
1/4 cup Cashew nuts (roughly chopped)
10-12 pieces Raisins (kismis)
2 tablespoons Almonds, roughly chopped
2 tablespoons Powdered Sugar
1 tablespoon + for deep frying Oil
Heat 1 tablespoon oil in a medium size pan.
Crush gathiya or sev to medium coarse powder or roast the gram flour.
Add hing and then addl stuffing ingredients except crushed gathiya, date tamarind chutney, sugar and salt; sauté over low flame for 30 seconds.
Add crushed gathiya, date tamarind chutney, sugar and salt. Mix properly and roast for a minute. Turn off flame and let it cool for 4-5 minutes. Dry and spicy stuffing for kachori is ready.
Mix maida, salt and 2½ tablespoons oil in a large bowl. Add warm water as needed and knead a smooth dough (like paratha dough).
Divide dough into 16 small lemon size portions and give them a shape of ball. Roll out each ball into thick circular puri having approx. 4-inch diameter.
Put 1-2 teaspoons stuffing mixture in the center of puri. Wrap stuffing with puri and seal its edges and again give it a shape of ball.
Heat oil over medium flame to deep fry dry masala stuffed balls. When oil is medium hot, carefully slide or drop 5-6 raw balls in oil and deep fry over low flame until they turn light brown. Deep fry remaining balls.
Crispy and spicy dry kachori is ready. Enjoy it on its own or serve it with green chutney.