Gujrati masala kachori (spicy, stuffed indian snack)

Print Recipe

5 from 1 vote

Gujrati masala kachori (spicy, stuffed indian snack)

Gujarati masala kachori , dry masala kachori

Prep Time10

Cook Time10

Total Time20

Course: Brunch, Chaat, Snack, street food

Cuisine: Gujarati Cuisine, Indian Cuisine

Keyword: dry masala kachori, kachori, masala kachori, snack

Servings: people

Calories: 157kcal

Author: Anjana Chaturvedi

Ingredients

For making dough

1 cup Refined Flour / Maida
1 tbsp Cooking Oil
1 tbsp Clarified Butter / Desi Ghee
Salt / Namak to taste

For stuffing

1 tbsp sesame seeds /til
3 tbsp Gram flour / Besan roasted
1 tbsp Dry coconut grated
1 pinch Clove powder
1 pinch Cinnamon powder
1 tsp Fennel powder/ Pisi Saunf
2 tbsp Roasted and crushed peanut powder
1 tsp Roasted Cumin Powder / Jeera Powder
1 tsp Coriander Powder / Dhaniya Powder
1 tbsp Boora/ powdered sugar
1 tbsp Lemon Juice / Nimbu Ka Ras
1 tsp Red Chilli powder / Laal mirch powder
1/2 tsp Salt / Namak
1 tsp Cooking Oil

Instructions

Mix flour,salt ,ghee and oil ,add just sufficient water to make a medium soft dough.cover and rest for 15 minutes
Dry roast sesame.gram flour and peanut powder.
Mix all ingredients for stuffing,oil is added for binding the spices,if it feels too dry then add 1 more t.s of oil.but don’t add water
Knead the flour again ,and make lemon size ball from the dough and keep aside.
Take a walnut size ball, roll a little and stuff 1/2 t.s of mixture into it ,close well and roll again into a thick poori.
Heat oil in a pan and fry the pooris on low heat till golden brown in colour.drain on tissue paper and serve.

Notes

Serving suggestions:-
serve with gravy wali aloo ki subzi OR stuff kachori with beaten salted curd and tamrind and green chutney.
Note-These kachoris remain fresh for minimum 10 days.

Nutrition