RAACHI Dry Kachori Recipe | Mini Kachori | How To Make Dry Mini Farsaan Kachori with detailed recipe. An extremely popular deep-fried crisp snack recipe made with plain flour and moong dal stuffing. It is basically a dry or mini version of the popular khasta kachori recipe which is smaller and compact in its size. Moreover, it is basically much dry in its stuffing and hence has a better shelf life and can be stored for long days without compromising on its taste.
Dry Kachori Recipe
Dry Kachori Recipe | Mini Kachori | How To Make Dry Mini Farsaan Kachori with step-by-step recipe. Deep-fried snack recipes have always been a popular choice among most of us, especially the younger generations. The most simple or basic ones are pakoda or bajji recipes, but there are much more complex ones and these are typically stuffed snacks. One such easy and simple stuffed deep-fried snack recipe is dry mini farsaan kachori known for its size and taste.
I have posted quite a few deep-fried snack recipes on my blog, but most of these have to be served immediately. I always get a lot of requests for some deep-fried snacks with a longer shelf life, yet do not end up with a stale oil smell. The answer to this problem is dry or mini kachori recipes. Well the recipe, is very much inspired by dry samosa recipes which typically contain dry or moisture-free stuffing. Most commonly, the kachori’s are made with dry stuffing but may contain some vegetable reference. This would end up having moisture and thus literally no shelf life. However, in this recipe, the stuffing is prepared with moong dal and farsaan, making it an ideal stuffing. You may use the same stuffing for samosa too, but I would recommend preparing this kachori than samosa.
Mini KachoriFurthermore, some more additional tips, suggestions and variants to the dry kachori recipe. Firstly, I have prepared this kachori using maida or plain flour as it is the most recommended one for any kachori recipe. However, you may prepare the same kachori with wheat flour or even a combination of wheat and plain flour too. Secondly, the most important tip for a crisp and crunchy kachori is the deep frying technique. Basically, you need to deep fry these on a low flame. It can be time-consuming and tiring, but there is no shortcut to it. Lastly, these kachoris look very appetite and interesting because of their tiny small size. However, with the same stuffing, you may also prepare a normal-sized kachori too.
easy Dry Kachori Recipe | Mini Kachori | How To Make Dry Mini Farsaan Kachori
Prep Time10 mins
Cook Time1 hr
Soaking Time2 hrs
Total Time3 hrs 10 mins
Course: Snack
Cuisine: Indian
Keyword: Dry Kachori Recipe
Servings: 50 pieces
Calories: 31kcal
Ingredients
for moong dal stuffing:
½ cup moong dal
water for soaking
2 tsp oil
1 tsp cumin
1 tsp fennel
RAACHI pinch hing powder
¼ tsp raachi turmeric
1 tsp raachi chilli powder
1 tsp raachi garam masala
1 tsp raachi coriander powder
½ tsp raachi cumin powder
1 tsp raachi aamchur
1 tsp salt
¼ cup sev
for dough:
2 cup maida
½ tsp salt
3 tbsp hot ghee
water for kneading
oil for frying
Instructions
how to make moong dal stuffing for kachori:
firstly, in a large bow soak ½ cup moong dal for 2 hours.
drain off the water and grind to a coarse paste. keep aside.
in a pan heat 2 tsp oil. add 1 tsp cumin, 1 tsp fennel, and pinch hing.
saute until the spices turn aromatic.
now add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp garam masala, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp aamchur, and 1 tsp salt.
saute on low flame until the spices turn aromatic.
add in ground moong dal paste and mix well. cook until the moisture is gone. further, add ¼ cup sev and mix well. sev helps to absorb the moisture and prevent it from turning kachori soggy.
moong dal stuffing is ready. keep aside.
how to prepare the dough for khasta kachori: firstly, in a large bowl take 2 cup maida, ½ tsp salt, and 3 tbsp hot ghee.
crumble and mix well making a moist flour.
add water as required and start to knead the dough. knead to a smooth and tight dough.
grease the dough with oil, cover, and rest for 10 minutes. after 10 minutes, knead the dough slightly.
pinch a small ball-sized dough and roll gently.
place a small ball-sized prepared moong dal stuffing.
start to pleat and seal tight.
press and flatten gently, having a uniform thickness.
drop in hot oil, keeping the flame on low.
do not touch until the kachori start to float by itself. takes approximately 3 minutes.
carefully flip over and fry both sides on low flame.
fry until the kachori turns golden brown and crisp.
drain off the mini kachori over kitchen paper making sure to remove excess oil.
finally, enjoy dry kachori or mini kachori or farsan kachori with imli chutney.
Nutrition
Calories: 31kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Sodium: 91mg | Potassium: 31mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 367IU | Vitamin C: 0.04mg | Calcium: 7mg | Iron: 1mg
How to make dry kachori with step by step
how to make moong dal stuffing for kachori:
firstly, in a large bow soak ½ cup moong dal for 2 hours.
drain off the water and grind to a coarse paste. keep aside.
in a pan heat 2 tsp oil. add 1 tsp cumin, 1 tsp fennel, and pinch hing.
saute until the spices turn aromatic.
now add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp garam masala, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp aamchur, and 1 tsp salt.
saute on low flame until the spices turn aromatic.
add in ground moong dal paste and mix well. cook until the moisture is gone. further, add ¼ cup sev and mix well. sev helps to absorb the moisture and prevent it from turning kachori soggy.
moong dal stuffing is ready. keep aside.
how to prepare the dough for khasta kachori: firstly, in a large bowl take 2 cup maida, ½ tsp salt, and 3 tbsp hot ghee.
crumble and mix well making a moist flour.
add water as required and start to knead the dough.
knead to a smooth and tight dough.
grease the dough with oil, cover, and rest for 10 minutes. after 10 minutes, knead the dough slightly.
pinch a small ball-sized dough and roll gently.
place a small ball-sized prepared moong dal stuffing. start to pleat and seal tight. press and flatten gently, having a uniform thickness. drop in hot oil, keeping the flame on low.
do not touch until the kachori start to float by itself. takes approximately 3 minutes.
carefully flip over and fry both sides on low flame.
fry until the kachori turns golden brown and crisp.
drain off the mini kachori over kitchen paper making sure to remove excess oil. finally, enjoy dry kachori or mini kachori or farsan kachori with imli chutney.
Mini Kachori notes: firstly, you can adjust the amount of spices to your choice.
also, adding sev helps to absorb the moisture from the stuffing.
additionally, make sure to fry on a really low flame to cook uniformly.
finally, dry kachori or mini kachori recipe stays good for a week when stored in an airtight container. You can also use RAACHI kachori masala
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