Dryfruit Kachori

First, mix lukewarm oil into the flour. Now, add salt to taste and knead a medium-sized dough with lukewarm water.

For the stuffing, roast coriander, oil, fennel, cumin, and cloves over low heat for two to three minutes.

When cool, put it in a mixer sieve. Add salt, red chili powder, turmeric powder, garam masala, sugar, and asafoetida and grind it into a fine powder.

The dry masala for making our kachori is ready.

Now put the mixture and moong dal in a mixer jar and grind it on pulse mode to make a powder.

You can use any kind of namkeen to make this.

Now mix our prepared masala into it and add some finely chopped cashews and raisins.

Add tamarind pulp to bind the masala. If the masala seems dry, add a spoonful of oil, mix well with your hands, and form into small balls.

Now break a ball of flour slightly larger than the size of the kachori masala ball.

Take one ball, fill it with the masala and seal it tightly.

Heat oil in a pan. We need to heat the oil on medium flame.

When the oil is slightly hot, add the kachoris one by one. Our kachoris will be fried and ready in about 8 to 10 minutes.

Keep stirring the kachoris occasionally with a spoon so that they turn golden on all sides.

When the kachoris turn golden, transfer them to a vessel using a jar and let them cool thoroughly.

Our Kachori is ready to eat. You can store this Kachori for one to two months.