This is a deep fried crispy ball made of from maida & stuffed with spice mix. It can be store upto 1 months..so that whenever u want u can njoy this sancks with hot hot tea. Let us take a look at the recipe to prepare dry spice kachoris.
1 ½ cup maida/ whole wheat flour
½ cup rawa/ sooji
½ tsp baking powder
2tblsp ghee/ butter/ oil
Hing a pinch
Luke warm Water
½ cup of peanuts (remove the skin) crushed
¼ cup sesame seeds
½ cup crushed cashews
1 tblsp poppy seeds
1 cup of Gathiya or Gathia make a coarse powder
Coriander cumin powder
1 tsp turmeric power
2tsp red chilli powder
1 ½ tsp date & tamarind chutney
Garam masala power- 1tsp
Fennel seeds powder- 1tblsp
Heat oil in a pan. Add hing & add all the dry ingredients which are written above for stuffing . Mix well. sauté in low flame for 2-3 min. Add crushed sev, salt, sugar, date & termarind chutney. Mix well & again fry for 1- 2 min. your stuffing is ready. Now switch off the flame & let it cool.
Knead the stiff dough by kneading all the ingredients written above & cover it with plastic wrap. keep aside for 15-30 min.
Make small small lemon size balls. Roll them in to thick circular puri approx 4 inch dia. Put 1-2 tsp stuffing mix. Seal the edges of puri & again give it a shape of ball by pressing it with your hand.
Now heat oil & carefully drop the kachoris one by one. The oil should be medium hot. Fry them in low flame till they turn to light golden brown in color.
Remove from oil & keep them on an absorbant paper to soak excess oil. let it cool. U can keep them in a container upto 1 month.