Dry Kachori Recipe | Mini Kachori | How To Make Dry Mini Farsaan Kachori

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Dry Kachori Recipe | Mini Kachori | How To Make Dry Mini Farsaan Kachori with detailed photo and video 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 photo and video 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 Kachori Furthermore, 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.


Finally, I request you to check my other related Snacks Recipes Collection with this post on dry kachori recipes. It mainly includes my other related recipes like Mangode Recipe, Rava Bonda Recipe, Veg Fish Fry Recipe, Veg Fingers Recipe, Suji Sandwich Recipe, Lauki Vadi Recipe, Instant Spring Roll Recipe, Veg Chicken Nuggets Recipe, Hari Matar Pakoda Bajji Recipe, Pakora Batter Recipe. Further to these, I would also like to add some more related recipe categories like,

Dry Kachori video recipe:

Recipe Card for mini kachori:

Dry Kachori Recipe

Dry Kachori Recipe | Mini Kachori | How To Make Dry Mini Farsaan Kachori

HEBBARS KITCHEN
easy Dry Kachori Recipe | Mini Kachori | How To Make Dry Mini Farsaan Kachori
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Prep Time 10 mins
Cook Time 1 hr
Soaking Time 2 hrs
Total Time 3 hrs 10 mins
Course Snack
Cuisine Indian
Servings 50 pieces
Calories 31 kcal


Ingredients
 

for moong dal stuffing:

  • ½ cup moong dal
  • water (for soaking)
  • 2 tsp oil
  • 1 tsp cumin
  • 1 tsp fennel
  • pinch hing
  • ¼ tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp 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: 31kcalCarbohydrates: 6gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.001gSodium: 91mgPotassium: 31mgFiber: 1gSugar: 0.2gVitamin A: 367IUVitamin C: 0.04mgCalcium: 7mgIron: 1mg


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How to make dry kachori with step by step photo:

how to make moong dal stuffing for kachori:

  1. firstly, in a large bow soak ½ cup moong dal for 2 hours.
  2. drain off the water and grind to a coarse paste. keep aside.
  3. in a pan heat 2 tsp oil. add 1 tsp cumin, 1 tsp fennel, and pinch hing.
  4. saute until the spices turn aromatic.
  5. 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.
  6. saute on low flame until the spices turn aromatic.
  7. add in ground moong dal paste and mix well. cook until the moisture is gone.

  8. further, add ¼ cup sev and mix well. sev helps to absorb the moisture and prevent it from turning kachori soggy.
  9. moong dal stuffing is ready. keep aside.

how to prepare the dough for khasta kachori:

  1. firstly, in a large bowl take 2 cup maida, ½ tsp salt, and 3 tbsp hot ghee.
  2. crumble and mix well making a moist flour.
  3. add water as required and start to knead the dough.
  4. knead to a smooth and tight dough.
  5. grease the dough with oil, cover, and rest for 10 minutes.
  6. after 10 minutes, knead the dough slightly.
  7. pinch a small ball-sized dough and roll gently.
  8. place a small ball-sized prepared moong dal stuffing.
  9. start to pleat and seal tight.
  10. press and flatten gently, having a uniform thickness.
  11. drop in hot oil, keeping the flame on low.
  12. do not touch until the kachori start to float by itself. takes approximately 3 minutes.
  13. carefully flip over and fry both sides on low flame.
  14. fry until the kachori turns golden brown and crisp.
  15. drain off the mini kachori over kitchen paper making sure to remove excess oil.
  16. 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.

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