Directions

For Dough ::

• In a mixing bowl , add all purpose flour, salt and Ghee. Rub well .
• Add water little by little and knead a semi-tight smooth dough.
• Cover and rest the dough for 20 to 25 minutes.

For Stuffing ::

• In a pan, roast dry coriander and fennel seeds . Roast till aromatic. Switch off the flame and allow it to cool a bit. Later grind into coarse powder.
• In mixer jar , crush the gathiya into coarse powder.
• Now , let’s mix all spices. In a mixing bowl take crushed gathiya, grounded spices, salt,red chilli powder, turmeric powder, cumin powder, sesame seeds, garam masala, powdered sugar, dry mango powder, black pepper powder, chopped dry fruits and Oil .
• Mix well . Add water little by little and make small sized balls. Keep aside .
• After around 20 minutes, knead the dough again for couple of seconds. Make equal parts out of it.

Making of Kachoris::

• Roll the small medium thick disc out of it.
• Grease the edges with little water. Bring the edges together to seal. Remove the extra dough from top.
• Seal the edges properly, else it may open while frying.
• Prepare all the Kachoris same way.
• Heat Idhayam Groundnut Oil in a pan. Once oil is medium hot, turn the flame slow.
• Add kachoris to oil . Fry on slow flame till crispy. For perfect crispy and flaky kachori, fry on low flame only.
• Stir occasionally for even frying. Take out and keep on oil absorbent towel .
• Store in air tight container once cooled completely…

Notes :

• Always make stuffing spicy, sweet and tangy . So add spices accordingly .
• Fry kachoris on slow flame for perfect crispy flaky outer layer.
• Store Kachoris in an air tight container for couple of weeks.