Dry Fruit Kachori

Kachori is a very famous savoury recipe in India. A Crispy outer layer and spicy tangy filling make it so tasty and delicious that it doesn't need any accompany with it. It is normally made with different types of stuffing sometimes dry or sometimes wet stuffing with veggies or paneer or cheese. I made dry kachori using dry fruits and powdered lentil. Best thing is it can be stored as long as for a month unlike wet kachori.

In my hometown Jamnagar there is a famous shop "Jain Vijay"  for this dry fruit kachori and they export these kachories all over the world. I got exact same taste and texture of jain Vijay kachori. My hubby says after my attempt "now no more orders for jain Vijay from our family" !!!! This words are worth my efforts and time I spent to make kachories!!

Try out my recipe to make Dry Fruit Kachori this festive season. Pack them in a nice box and gift it to your relatives and friends!!!

Preparation/soaking Time : 2 hours

Cooking Time : 1 hour

Yield : 25 kachories


For dough:
All purpose flour - 1 cup
whole wheat flour - 1 cup
Salt as per taste
Oil - 3 tbsp.
Water as needed

For filling:
Yellow Moong Dal- 1/2 cup
Sev - 1/2 cup (readymade gramflour vermicili)
Cashew - 12 nos. roughly chopped
Raisins - 12 nos
Almond - 12 nos Roughly chopped
Sesame seeds - 1 tsp
Date Tamarind Paste - 1 tbsp.
Jaggery - 1 tbsp. grated
Oil - 1 1/2 tbsp.
Fennel seeds - 1 tsp (Roasted)
Coriander seeds - 1 tsp (Roasted)
Chili powder - 2 tsp
Garam masala - 1 tsp
Dry mango powder - 1 tsp
Coarse black pepper powder - 1/2 tsp
Hing a pinch
Salt as per taste
Oil for frying


  1. Dough : In a mixing bowl add all ingredient for making dough except water. mix well and form a smooth dough. cover it with damp cloth and keep aside.

  2. Filling : Soak moong dal in boiling water for 1 hour. Drain out water and spread dal in a kitchen towel and let it dry completely.
  3. once dal is dry completely roast it in a pan. roast fennel seeds and coriander seeds as well one by one if not done.
  4. Add roasted dal, fennel seeds, coriander seeds and sev in a grinder pot. Grind them together and make a coarse powder.
  5. Heat the oil and add chopped cashew, almond, raisins and sesame seeds. roast for a minute.
  6. Add hind, date tamarind paste, jaggery, chili powder, dry mango powder, garam masala, pepper powder and salt. Mix well cook for a minute. 
  7. Finally add grinded powder and mix well. filling is ready. Do taste test and adjust spices as per your taste. as this mixture should have prominent taste of spicy, tangy flavour. 

  8. How to Proceed : Divide the dough in a 25 lemon size balls.
  9. Take one ball and roll out in a small thick poori.
  10. Take 1 tbsp. of stuffing mixture and put in a centre of the poori. Cover the poori properly and give it a ball shape. Make sure there are no cracks in ball.
  11. Repeat the same process and make all kachories ready.

  12. Deep fry all kachories in slow to medium heat until they turn golden pink. keep moving them in between to cook evenly. 

  13. Drain on kitchen paper. Let it cool at room temperature.
  14. Store in air tight container. It can be stored as long as one month in shelf.


  • Instead of Sev you can use Haldiram aloo bhujia or Gathiya. If nothing is available use roasted gramflour.
  • always fry it in slow flame to cook evenly, if cooked in high flame inner layer will be uncooked and kachori will become soggy.
  • To overcome above problem I baked all kachori at 150 degree C for 15 minutes to cook evenly. Then shallow fried to make it more crispy and also consumes less oil.

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