Dry Fruit Kachori Recipe | How to make Dry Fruit Kachoris/Ganthiya Kachori

Make Mini Dry Fruit Kachoris filled with savory filling of dry fruits, to serve with tea for snacks and festivals like Holi and Diwali.

Savory Dry fruit Kachoris are one of the most popular Indian snacks served with tea especially on festivals like Holi and Diwali. These snack bites are filled with a mixture of dry fruits like cashew nuts, almonds, and raisins. Somewhat spicy with hint of sweetness these flaky bites are perfect for get togethers and even for evening snack time.

What are Kachoris

Kachoris are deep fried Indian snacks. These have outer flaky covering, filled with various fillings of lentils(urad dal, moong dal), potato and onion. These are very popular in states like Delhi, Uttar Pradesh, Rajasthan, West Bengal.

Dry fruit Kachoris are believed to originated in the town Jamnagar in Gujarat. These are also known as FARSAN KACHORI/DRY KACHORI.

These Kachoris come under the INDIAN DRY SNACKS also popular as Chai Nashta (Tea Time Snacks). Festivals like Diwali and Holi are the time when you can make a big batch and serve it for get togethers and parties.

Dry fruit Kachoris are different from the other kachori recipes which are prepared with lentils, or vegetables.

The ones made with fresh vegetables like onion, peas have shelf life of only 2-3 days. Also, dry fruit kachoris are served as snacks with tea whereas the other variations are served for main meals with curries.

Nowadays we can also make baked or air fry version in less oil especially for those who cannot enjoy deep fried snacks .

Why Air Fryer Dry Fruit Kachoris

My personal favourite are deep fried kachoris, when I tried the Air Fryer ones, these came out as good as the deep fried ones, only with so much less oil.

• Air Fryer Kachoris are perfect for those low oil/cholesterol diets and weight watchers.
• Moreover, one doesn't have to stand over and keep a watch while frying kachoris. You can prepare a batch in just 15 mins.

Check the recipe card for HOW TO MAKE DRY FRUIT KACHORI/GATHIYA KACHORI

Related Kachori Recipes-

Matar Ki Kachori( Air fried version included), Rajasthani Pyaaz Ki Kachori

Another Kachori Recipe with Dry Fruits (Sweet Variation)- Mawa Kachori

Ingredients to make Dry Fruit Kachori

For Outer Flaky covering

Flour- The flaky outer covering is made with Maida or All purpose Flour(APF). I use Whole Wheat flour to make these mini bites as I have minimized use of APF. Whole Wheat Flour is a much healthier choice than AFP and the kachoris come out with perfect flaky texture. You can use wither of the flour or a mix of both.

Oil- Add 2 tbsp of oil for 1 Cup flour for flaky dough.

Salt, Caraway Seeds(Ajwain), and a pinch of Baking powder.

For Dry Fruit Filling

Aloo Bhujiya/Ganthia/Sev- Use any of these namkeen to make the filling. Many people add roasted besan/chickpea flour but using bhujiya/ganthia makes a real difference to the taste filling.

Dry Fruits- Cashew Nuts, Almonds, Pistachios, use any or a combination of any of the nuts. Also add raisins to the the filling it adds a sweet taste.

Other- Fennel Seeds, Sesame Seeds, Red Chilli Powder, Oil, Salt as required. Add red chilli powder and salt as per taste or required, as the sev are already salty and spicy.

Oil to fry Kachoris(for deep frying method).

How to make Dry Fruit Kachoris

Make Outer covering

1. To make dough, add salt, caraway seeds and oil in flour.
2. Rub oil in flour to get a coarse consistency.
3. Knead a tight dough using lukewarm water. Add water little by little while kneading the dough.
4. Cover and set aside for about 10-15 mins.

Make Filling

1. Dry roast coriander seeds till it gives a nice aroma, then keep it aside.
2. Finely chop dry fruit or use a grinder and pulse to get a coarse mixture. Do not overdo as the nuts will release oil and form nut butter.
3. Next, grind sev/ganthia to coarse mix. Pulse 1-2 times.
4. In a dish/plate mix nuts, ganthia, fennel seeds, sesame seeds, red chilli powder, salt(as per taste/required) and oil
5. Also add tamarind chutney
6. Mix well and bind the mixture.
7. Form small bite sized balls, should be smaller than the dough portion to make the outer covering.

Make Kachoris

1. Divide dough in tennis ball sized portions.
2. Roll out into a small circular disc.
3. Place the filling on the rolled dough and seal the edges nicely and give round shape.
4. Shape all the kachoris in similar way.

Fry the Kachoris

1. Heat oil in a kadhai or heavy bottomed pan.
2. Drop a very small piece of dough in oil. It should rise very slowly. Oil is ready for frying.
3. Fry all the kachoris on low medium flame. Do not overcrowd the kadhai with kachoris.
4. When kachoris turn light golden brown take out on a kitchen towel.
5. Cool completely and store in an air right container.

Storage and Serving Suggestions

Store in an air tight container at room temperature. Stays good for 2-3 weeks or even a month.

Serve with tea with sweet tamarind chutney and green chutneys or enjoy it just like that.

Some of the evening snack recipes from the blog

Do make these flaky Dry Fruit Kachoris for festivals like Holi and Diwali or make for evening snacks for get togethers and parties.

Whenever you make it do give your feedback, or get in touch with me if you have any queries.

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