Dry Fruit Kachori
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Dry Fruit Kachori: A culinary masterpiece that mirrors the warmth and togetherness of festival celebrations.
Ingredients:
- Salt
- 4 tbsp Ghee
- 1/2 tsp Baking Powder
- Water to knead
- 1 cup Bhujia
- 1 tbsp Coriander Seeds
- 1 tbsp Fennel Seeds (Saunf)
- 1 tsp Cumin (Jeera)
- 1 tbsp Sugar
- 1/2 tsp Red Chilli Powder
- Salt to taste
- 2 tbsp Almonds, Raisins and Cashews
- 2 tbsp Tamarind Chutney
Directions:
- In a mixing bowl, combine salt, 4 tablespoons of ghee, and 1/2 teaspoon of baking powder.
- Gradually add water to the mixture and knead the ingredients to form a smooth and stiff dough. Ensure it's not too soft.
- Cover the dough and let it rest for about 20 minutes.
- In a separate bowl, mix 1 cup of bhujia, 1 tablespoon of coriander seeds, 1 tablespoon of fennel seeds (saunf), 1 teaspoon of cumin (jeera), 1 tablespoon of sugar, 1/2 teaspoon of red chili powder, and salt to taste. Also, add 2 tablespoons each of almonds, raisins, and cashews.
- To enhance the flavour, include 2 tablespoons of tamarind chutney in the mixture. This will give your stuffing a sweet and tangy taste.
- After the dough has rested, divide it into small, equal-sized portions.
- Roll each portion into a small disc, similar to a puri or small chapati.
- Place a portion of the prepared stuffing in the center of the disc.
- Fold the disc over to cover the stuffing and pinch the edges to seal it. Ensure the kachori is well-sealed to prevent the stuffing from spilling during air frying.
- Preheat your air fryer at 200°C for 10 minutes.
- Lightly grease the air fryer basket or tray with a bit of oil to prevent sticking.
- Place the stuffed kachoris in the air fryer basket, ensuring they are not overcrowded and have enough space to cook evenly.
- Air fry the kachoris at 200°C for about 20 minutes. Remember to flip them as the air fryer's shake reminder beeps to ensure even cooking, once they are crispy and golden, your Dry fruit kachoris are ready.
Recipe Credits: iamtarneet
Picture Courtesy: Image by Freepik