Dry fruits Kachori recipe | Kachori recipe

Dry fruits kachori, is a deep fried snack, filled with dry fruits, nuts and  few aromatic Indian spices like cardamom and fennel seeds. I have made this post for Holi 2016, but somehow couldn't post it. Also i have drafted this to schedule it during my June vacation, but couldn't post as i had already array of recipes scheduled for that. So finally i thought i will post this for Rakshabandhan 2016, which falls on Aug 18th this month. I have posted moong dal | khasta kachori some time back. Check out my other raksha bandhan | rakhi  sweet recipes.

Dry fruits kachori

  Preparation Time : 15 mins | Cooking Time : 1 hour  |Makes: 14

    For the outer cover :
All purpose flour | Maida   1 cup
Sooji | rava  1 tblsp
Hot Ghee  2 tblsp
Salt   a pinch
   For the filling
Badam | almonds  8
Pistachios   20
Cashew nuts  10
Dates   6
Fennel seeds  1/2 tsp (optional)
Cardamom  2
Sugar  2 tblsp
Desiccated coconut or   2 tblsp 
     
     

Method:

• In a wide bowl add the flour, sooji and hot ghee. Mix this well. The flour should be like a bread crumbs. When you hold the flour with your hands it should hold and when you leave it, it should break.
• Just keep it aside for 5 minutes.  

• Add water to this little by little and make it into a pliable dough. Cover this and keep this aside for 15 minutes.
• Make small lemon sized dough out of the dough. Cover it and keep.

• Put the badam,cashews, pistachios, cardamon and fennel seeds into a mixie and pulse it once. Add the chopped dates, desiccated coconut and sugar.  Pulse twice and the filling is ready now. 

• It yields approximately 1/2 cup of filling. 
• Take a small lemon sized ball of the dough and  roll it into a small circle.

• Keep 1 tblsp of the filling in the center. 
• Grease the edges with water and bring all the sides to the center and carefully close it.

• Pinch out the extra dough on the top .
• Make it a perfect round. 

• Repeat this for the rest of the dough and filling. The filling was little extra left out for this measurement of flour. Till you make the rest , keep it covered with a damp cloth.
• Heat oil for deep frying.
• Fry them in batches in a medium low flame .

• Once they turn golden brown take it out from the oil and drain it in a kitchen towel.
• Once it is cool, store them in air tight containers.

• This can be stored for 3-4 days.

Notes:

1. Always fry them in a low flame . Else it will not be crispy. 
2. Instead of making like a ball, you can flatten it and make flat kachoris.