Being from Bikaner (in the state of Rajasthan, India), I am a normal “Bikaneri” – in simple words, a complete foodie. I love both sweets and savouries. Some of the usual Bikaneri savouries are Kachori, samosa, paneer kofta, bhujia….the list can go on and on. However living in London doesn’t always help me get the original taste.
The most prominent savoury from Bikaner is undoubtedly the Kachori, which comes in various versions/sizes. I had previously tried successfully making the original Kachori but this time I was looking for something which could be stored and kept for days, without it losing its taste. This made me take a go at a form of Kachori, which is small, a bit dry, spicy with mild sweet tasre but still crispy – this is the Dry Small Kachori ! It did turned out very well – we packed it and enjoyed it during our recent week long trip to Switzerland!
These small dry kachoris can be stored for 2-3 weeks in airtight container and it will taste as good as on the very first day. I loved them for it as we can have it whenever we want.
So let’s make these small dry kachori’s and hopefully you guys will enjoy it for at least a week – I know no one can eat just one 😉
The ingredients for the crisp outer layer of the Kachori are:
1. All-purpose flour (Maida) : 1 1/2 cups
2. Oil : 2 1/2 Tbsp
3. Salt : to taste
For Outer Covering :
Mix maida, salt and 2½ Tsp oil in a large bowl. Add warm water as needed and knead smooth firm dough. Keep it covered and keep aside for 10-15 min.
The ingredients for the dry stuffing are:
1. Roasted Chickpea Flour (Gramflour/Besan) : 1/2 cup
2. Bhujia / spicy sev (crushed) : 1 Tbsp
3. Tamarind Chutney : 1 1/2 Tbsp
4. Turmeric Powder : 1/4 tsp
5. Red Chilli Powder : 1 1/2 tsp
6. Garam Masala : 1/2 tsp
7. Pepper (powdered) : 1/4 tsp
8. Dry Mango Powder (Amchoor) : 1/2 tsp
9. Sesame Seeds (til) : 1 tsp
10. Coriander Seeds : 1 Tbsp
11. Fennel Seeds (Saunf) : 1 Tbsp
12. Poppy Seeds (khus khus) : 1/2 tsp
13. Cashew nuts (roughly chopped) : 1/4 cup
14. Powdered Sugar : 2 Tbsp
15. Salt : to taste
16. Oil : 1 Tbsp + 1 tsp + for deep frying
For Dry Stuffing :
Heat the pan with 1 tsp oil and roast the chickpea flour over low flame until it is light brown. Stir constantly to avoid burning. Take it out in a bowl and let it cool.
Now add all the spices in the chickpea flour bowl except tamarind chutney and sugar.
Heat 1 Tbsp oil in a pan; add this chickpea flour and spices mixture and, sauté over low flame for 30 seconds.
Now add tamarind chutney and sugar, mix it properly and roast for a minute. Turn off flame and let it cool for 4-5 minutes. The dry spicy stuffing for kachori is ready!
Preparing the final Kachori:
Divide the dough into 16 small lemon size portions and give them a shape of ball. Roll out each ball into thick circular puri (approx. 4-inch diameter).
Put 1 tsp stuffing mixture in the center of puri; wrap stuffing with puri and seal its edges and again give it a shape of a ball and press little bit by hands.
Heat oil over medium flame to deep fry these dry masala stuffed balls. When oil is medium hot, carefully slide 5-6 raw balls in oil and deep fry them over low flame until they turn light brown. It will take around 15-20 min to cook one batch – so have patience.
Your crispy and tangy (spicy with mild sweet touch) dry kachori is ready – enjoy it on its own/with Ketchup or green chutney or tamarind chutney/ with a cup of tea or coffee !!
Insider Tips / Finer Points :
- To make the outer shell crisp and evenly cooked, deep fry it over a low flame. Deep frying it over medium or high flame will cause small bubbles on its outer surface leaving inner surface uncooked.