Mini Dry Kachori is perfect crispy,puffed, spicy, tangy tea time snack.It can store for 7-10 days in air tight container/or just stuffing prepared in advance and keep in refrigerator and make kachori instant .Also Mini Dry Kachori is perfect for as a traveling snacks.
Ingredients (For 10 pieces)
- All purpose flour – 1cup
- Semolina – 1tsp
- Baking soda-1/2 tsp
- Water – 1/2 cup
- Salt – 1/2 tsp
- Plane sev-1cup
- Whole coriander seed – 1tsp
- Cumin seed – 1tsp
- Sesame seed-1 tbsp
- Funnel seed powder – 1 tsp
- Red chili powder-1tsp
- Date tamarind chutney-2 tsp
- Coriander powder-1 tsp
- Cooking oil – For deep frying
Step 1-Take all purpose flour, semolina,baking soda in a bowl. Add 2 tbsp oil, salt and mix it proper then make semi stiff dough with the help of water. Cover it with damp cloth and keep aside for 30 minutes.
Step2-In grinder take plain sev(take 1 tbsp sev separate) and make coarse powder,keep aside.chopped cashew nut and raisin keep aside.
Step 3 – In nonstick pan add 1 tsp oil add sesame seed, coriander powder,red chili powder,cumin powder, fennel seed powder, mix it.Add cashew nut ,raisin and coarse sev mix it add tamarind chutney and mix well cook 2-3 min in low flame.remove from heat and cool it completely.
Step 4 – Take small boll from dough and make small poori with the help of rolling board and pin. Put 1 tsp stuffing on center of puri and seal all sides, edges and close it proper. Make like ball and cut extra dough, close properly, apply little water and gently flatten with hand. Make all in similar way.
Step 5 – Heat oil for frying on medium hot oil and place kachori on pan and cook in low medium flame, press gentle with spoon so it will fully puff up turn and cook other side.cook until golden crispy in both side it will take 8-10 minutes for crispy kachori.
Step 6 – Take out kachori ,drain on an tissue paper. Cool and serve with tamarind chutney.It can store in airtight container for 7-10.