How to make Dried Fruit Kachori -
Besan stuffed kachoris enriched with dry fruits
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined Flour, Dried Fruits (ड्राईड फ्रूट्स/ सूखे मेवे )
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Dried Fruit Kachori checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Poha With Mixed Sprouts Three Cheese Samosa Kiwi Pan Fried Fish Onion Rings-SK Khazana
Dried Fruit Kachori Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1.30-2 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Dried Fruit Kachori Recipe
Refined Flour finely chopped 2 tablespoon
Dried Fruits finely chopped 2 tablespoon
Raisins chopped 2 tablespoon
Dates finely chopped 2 tablespoon
Dried apricots chopped 2 tablespoon
Refined flour (maida) 1 cup
Whole wheat flour (atta) 1 cup
Salt 1/2 teaspoon
Sugar 1/2 teaspoon
Ghee softened 4 tablespoon
Ghee 3 tbsps + for deep-frying
Gram flour (besan) 1/2 cup
Powdered sugar 1/3 cup
Honey 2 tablespoon
Method
Step 1
Combine refined flour and whole wheat flour with salt and sugar in a large bowl. Add softened ghee and mix well. Add half cup ice cold water and knead into a soft dough. Cover with cling wrap and set aside in a cool place for one hour.
Step 2
Heat three tablespoons ghee in a deep non-stick pan. Add gram flour and sauté, stirring continuously, for about eight minutes or until it is golden brown and fragrant.
Step 3
Add walnuts, pistachios, raisins, dates, apricots, powdered sugar and honey. Mix well and cook for one to two minutes. Remove from heat and set aside to cool down to room temperature. Divide the dough into equal portions and shape each portion into a ball.
Step 4
Gently press around the edges with your thumb and flatten slightly. Place a portion of the gram flour mixture in the centre, then gather the edges over the filling to enclose it completely. Pinch the seams together to seal well and press with the heal of your hand and flatten into a thick kachori.
Step 5
Heat sufficient ghee in a deep non-stick pan, gently slide in the kachoris, one by one, and deep fry on medium heat until golden brown. Drain on absorbent paper. Serve hot.
Nutrition Info
Calories : 3006 Kcal
Carbohydrates : 47.9 gm
Protein : 332.4 gm
Fat : 164.9 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
