Bread Pakora Recipe With Aloo And Chutney Stuffing (triple Layers!)

Bread pakora or bread pakoda recipe is a much loved deep-fried tea time snack that can be made in different ways and hails from North Indian cuisine, mainly Punjabi cuisine. A sandwich of bread and spiced mashed potato stuffing is dipped into gram flour batter. Our Three Layer Aloo Bread Pakora version is as indulgent as it sounds – and the best thing is that with an addition of two spicy chutneys it tastes as incredible as it looks.

• Bread Pakora with potato stuffing
• Three-layer Aloo Bread Pakora
• Ingredients for Stuffed Bread Pakora. Potato Stuffing Bread Chutneys – two types
• Variations
• Serving
• How to make Bread Bajji (bread pakora without stuffing)
• Bread Pakora in Air fryer
• Recipe FAQs
• How to make Triple Layer Stuffed Bread Pakora + Tips Batter: Potato Filling: Assembling Frying
• Other Pakora recipes

Bread Pakora with potato stuffing

Also known as Indian fritters, bread fritters or bread bajji depending on the area. Whist folks in North India know these as Bread Pakora, Bread Bajji is a South India term.

These are a perfect snack enjoyed with a hot cup of tea.

Typically a popular mumbai street food sold in streets but is served in local restaurants too.

There are two version of bread pakora – without a potato stuffing and with. The Without stuffing ones are known as plain bread pakora.

The simple version or without stuffing of bread pakoda are made by halving the normal white sandwich bread slices, dipping into a gram flour batter and deep-frying.

The version most commonly found in street stalls in Mumbai and Punjab also have a spicy mashed potatoes filling sandwiched between two slices of bread.

This is also dipped in a batter and deep-fried and served alongside a cup of masala chai , tomato ketchup or spicy green coriander chutney.

These style of stuffed bread pakoda also known as sandwich bread pakoda in some places are mostly consumed as tea time snacks.

Three-layer Aloo Bread Pakora

Our Bread Pakora goes one step further – 3 layers of bread with potato and two different chutneys! Who said that less is more?!

These triple decker bread pakodas are the ultimate evening snack indulgence. We have prepared two different chutneys – a green mint and coriander chutney and a tomato and onion chutney.

Ingredients for Stuffed Bread Pakora.

Perfect measurements and step by step photos given in the recipe card in the post below. If trying out this recipe for the first time please read the full post which includes helpful tips and suggestions.

The ingredients required are all inexpensive and easy to find:

For Chickpea flour batter:

Gram flour – the main ingredient for this batter, also known as Besan or chickpea flour. We will need fine variety to form the best chickpea batter.

Rice flour – adding a few spoons of rice flour helps the batter to be crispy. Use fine rice flour and not just ground one. Ground rice flour is coarse.

Carom seeds – also known as ajwain, crush lightly to release their oils before adding to the batter. These help with digestion

Spices – we have used a pinch of red chilly powder and turmeric powder which gives colour.

We have not used baking powder or baking soda to make this batter, but you may use if you want to keep batter thick.

Potato Stuffing

The potato stuffing that we have made is fairly mild, but you could make it more spicy by adding red chili powder and green chilies or garam masala powder should you wish – remember that two chutneys go into this recipe!

Potatoes –for this potato-filled snack recipe use floury potatoes to make mash potato. In UK you’ll find Marie Piper or Desiree, Estima, King Edward in your local super markets. In USA you can use russet or Idaho potatoes.

Crushed chilli and ginger – fresh is better but you could use frozen. coriander leaves

Cumin seeds – we love to use cumin seeds in this recipe, however mustard seeds works fine too.

Fennel seeds – or powder. We grind or pound our own fennel seeds to make powder, which has a taste similar to star anise. You may skip totally if you don’t have it.

Seasonings – black pepper, sugar, amchoor powder (dry mango powder) if can’t find use lemon juice.

You can prepare the potato filling in advance and keep refrigerated until you want to use. It will keep fresh for 2-3 days in the fridge.

Bread

The dish is most commonly made with fresh white slice of bread. If you want street-style Bread Pakora then white bread is a must! Of course, if you only have brown bread then you can still use that.

I would also leave the crusts on – you do not need to cut off the crusts off the bread, in fact the crust helps with the integrity of the pakora prior to frying as they hold their triangular shape better.

I have used medium (thickness size) slice bread as we have made three layered bread pakora. You may use thick ones if making just with two slices.

Oil – to deep fry we need oil, try to use mild flavour oil such as vegetable oil or sunflower oil.

Chutneys – two types

Two different chutneys which are common in Indian food – red and green – form two of the layers for these pakora.

See our Mint and Coriander Chutney for the green chutney recipe

The red tomato and onion chutney is super quick to make:

1. Fresh tomatoes + tomato puree – we have used a mix of fresh tomatoes and tomato puree. You could also use tinned tomatoes instead of these two ingredients.

2. Onion+ Garlic – use fresh onion and garlic where possible rather than frozen or bottled.

3. Sugar – a pinch of sugar helps to cut through the tart tomato taste

4. Red chilli powder – to make this a spicy chutney – adjust this according to your taste.

Variations

Add a layer of paneer or add grated paneer in the potato stuffing.

Add a layer of cheese – either slices or grated

Mix some vegetables to the potato filling – carrots and green peas for example.

Serving

These hot bread pakoras are already stuffed with two chutneys therefore you do not have to serve with extra dips but sprinkling a pinch of chaat masala onto the pakora takes it to a different level.

A cup of karak chai or simply hot tea always goes great with pakoras or just tomato sauce if you wish. You could also serve with mint chutney, gujarati imli and date chutney for some sweet tangy flavours!

If you are looking for something sweet, serve these with mango cheesecake lassi or virgin cardamom mojito .

How to make Bread Bajji (bread pakora without stuffing)

An alternative bread pakora recipe is to make it without any potato stuffing. In this case, bread triangles are dipped into a batter and deep fried with no filling. Chutney can still be sandwiched between bread slices for variation.

Simply make a spiced besan batter by mixing gram flour (besan), rice flour, spices into a mixing bowl until smooth. White bread slices are then quickly dipped into the smooth batter before it is fried.

Bread Pakora in Air fryer

You can make bread pakora in the air fryer.

Follow 1-3 to make the bread pakoras. Instead of deep frying, use the below airfryer method.

The batter for air fryer pakora should not be too thick , else it may taste raw. Use roasted besan in this case as it may help remove the uncooked taste of the batter.

1. Cut the fresh bread into smaller pieces for the air fryer. Place the pakora in the air fryer basket which is already lined with parchment paper. Pierce holes in the parchment paper to prevent it flapping around in the air fryer.

2. Place the pakora in the basket but do not overfill the basket.

3. Air fry the bread pakora for 7-8 mins at 190 deg C, brush oil and cook further for 5 minutes.

4. Remove the parchment paper/baking sheet, flip the fritters, brush with oil and continue to cook for 5-6 minutes or until done.

You can freeze this mixture and use at a later date to make another tea-time snack Gujarati Batata Vada or Punjabi Samosa Puffs or bread rolls – best way is simply add the few additional ingredients that are needed in the mixing bowl with the potato stuffing. Aloo aur Pyaz Ke Parathe is a great breakfast or brunch idea.

To make Bread snack recipes like these Pakoras on Tawa, prepare the pakora as per original recipe. Instead of deep frying, heat a frying pan or tawa on medium flame. Add a few tbsp oil to the pan. Cook the pakora on one side before flipping to fry the other side – you may have to add more oil. Cover all sides of the pakora until the batter has cooked through.

Yes, simply arrange them on a baking tray and bake in preheated oven for 3-4 minutes. Do not heat in the microwave, it will make pakora soft.

How to make Triple Layer Stuffed Bread Pakora + Tips

Batter:

For the best results, we want the batter consistency to be not thin yet not thick. A thin batter will not coat the pakora however an overly thick batter will be dense and the pakora will not have a soft outer layer.

Potato Filling:

We need mashed potato for bread pakora.

You can boil potato on the stove, use an Indian stovetop pressure cooker or electric pressure cooker like Instant Pot.

Heat oil in a pan and add cumin seeds. Once they crackle, add the crushed ginger and green chillies. Immediately add the potatoes and the remaining ingredients and mix well.

Assembling

Assembling the bread pakora is easy, it just requires a couple of steps!

Apply butter or margarine onto one side of 4 slices of bread pieces

To one, apply green chutney, to another slice spread the potato mixture, to the third slice add the tomato chutney.

Stack the slices ensuring the unbuttered side is on top.

Cut the sandwich carefully into halves or quarters.

Frying

Use a heavy bottomed kadai or pan that is deep enough to submerge the majority of the pakora.

Dip the sandwich into the batter carefully – do not leave the sandwich in the batter for long as it will make the bread soggy

Use a large slotted spoon and slide the pakora gently into the oil

If the oil does not cover the top of the pakora, use a slotted spoon to spoon the hot oil over the pakora

To avoid the pakora becoming oily, fry at a medium heat. Frying at low heat causes more oil to be absorbed.

Frying at too high flame will cause the outside to brown and the inside will remain raw.

Other Pakora recipes

1. Gujarat Na Daal Vada
2. Methi Corn Bhajiya
3. Packed Potato Bhajia
4. Date Cashew Chilli Bhajia

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Bread Pakora with Aloo Stuffing

Equipment

• Wide plate
• Chopping board
• Sharp knife
• Kadai or frying pan
• Slotted spoon/skimmer slotted spoon

Ingredients

Onion and Tomato Chutney

• 1 small onion chopped
• 3 small tomatoes ripe cut
• 1 clove garlic
• salt
• 1 tbsp. chilli powder red
• 1 tbsp. sugar
• 1 tsp. tomato paste /puree very thick
• 1 tsp. oil

Potato Stuffing

• 4-5 potato boiled and mashed – there should be no lump in the mash
• salt to taste
• 2 tbsp green chilli crushed
• 1 tbsp ginger crushed
• ½ tsp. ground black pepper
• ¼ tsp. fennel seeds dry powder
• ½ tsp. sugar
• ½ tsp mango powder amchoor powder
• 1 tsp. oil
• ½ tsp cumin seeds
• ⅛ tsp asafoetida hing

Pakoda Batter

• 3 cup chickpea flour besan
• 2 tbsp rice flour optional
• salt
• 1 tsp. chilli powder red
• ¼ tsp. turmeric powder
• ½ tsp. carom seeds crushed ajwain seeds
• water

Sandwich Layers

• 16 bread white slices
• 2 tsp. butter or margarine
• oil for deep fry

Instructions

Onion and Tomato Chutney – Red Chutney

• Heat oil and saute onion and garlic for few minutes or until light brown. 1 small onion, 1 clove garlic
• Add chopped tomatoes, sugar and salt, let it cook till all the moisture evaporates. 3 small tomatoes, salt, 1 tbsp. sugar
• Add thick tomato puree and red chilli powder, let it cook for another minute or so. 1 tbsp. chilli powder, 1 tsp. tomato paste
• Switch off the heat, let it cool slightly.
• Grind in the grinder until smooth paste.

Potato stuffing

• Heat oil in a kadai, add cumin seeds when they crackle add hing. 1 tsp. oil, 1/2 tsp cumin seeds, 1/8 tsp asafoetida
• Now add crushed chilli and ginger and fry for few seconds. 2 tbsp green chilli, 1 tbsp ginger
• Switch off the heat, add remaining ingredients and mix well. 4-5 potato, salt to taste, 1/2 tsp. ground black pepper, 1/4 tsp. fennel seeds, 1/2 tsp. sugar, 1/2 tsp mango powder
• let it cool at room temperature for later use

Pakora Batter

• Take square cake tin or any dish.
• Place all the ingredients and mix well. 3 cup chickpea flour, 2 tbsp rice flour, salt, 1 tsp. chilli powder, 1/4 tsp. turmeric powder, 1/2 tsp. carom seeds
• Add a cup water just a little water at a time and make not too thick not too thin batter. water
• I keep batter little thinner side, as I don’t like too much thick besan flour layer on my any kind of pakora, however it becomes little extra hard work for me.
• Whisk the batter with the egg whisker, making sure no lumps are in the batter.
• Leave it aside.

Assemble bread Pakora

• Place oil in a kadai and put it on a medium heat. oil
• Meanwhile take 4 slices of bread for one pakora. 16 bread
• Spread very thinly butter on one side on each slice. 2 tsp. butter
• Now spread green chutney on the butter side.
• Lay another bread slices on top of the green chutney slice. ( Butter side up )
• Take 2 tbsp. potato stuffing and apply evenly.
• Take 3rd bread slice and lay on top of the potato stuffing. ( Butter side up )
• Spread red chutney.
• Lay 4th bread slice, butter side on the red chutney side.
• Make sure all the sides are in line.
• Gently press all over. You may leave it whole or cut into two or four slices using sharp bread knife.
• Very gently put bread pakora sandwich into the batter.
• With the spoon pour batter on the bread sandwich.
• Make sure sandwich is coated with the batter from everywhere.
• Now is the hard part, keep patience .

Frying Bread Pakora

• Lower the heat of the oil.
• Take one flat spatula and slide very slowly under the bread sandwich.
• Lift it very carefully, hold it for few seconds, let excess batter drop in the tray, with the help of another spatula gently slip away the whole sandwich into the hot oil. ( Be very careful,)
• Don’t turn away the pakora very quickly, keep poring hot oil over the pakora from the sides with the stainless still slotted spoon ( Jaro )
• Once you see the upper layer of the pakora covered in oil, very gently turn away the pakora.
• Fry till you see crispy and golden brown pakora.
• Remove from the oil.
• Leave it for few seconds on a clean kitchen paper.
• Very gently cut the pakora into four triangle with bread knife if you have fried the whole sandwich pakora.
• Serve HOT bread pakoda with tea or any cold beverage.
• Repeat same method with the remaining stuff.
• Enjoy with fried green chillies, dry peanut chutney, masala chai or soft drinks.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in October 2015.

Bread Pakora with Aloo Stuffing

Equipment

• Wide plate
• Chopping board
• Sharp knife
• Kadai or frying pan
• Slotted spoon/skimmer slotted spoon

Ingredients

Onion and Tomato Chutney

• 1 small onion chopped
• 3 small tomatoes ripe cut
• 1 clove garlic
• salt
• 1 tbsp. chilli powder red
• 1 tbsp. sugar
• 1 tsp. tomato paste /puree very thick
• 1 tsp. oil

Potato Stuffing

• 4-5 potato boiled and mashed - there should be no lump in the mash
• salt to taste
• 2 tbsp green chilli crushed
• 1 tbsp ginger crushed
• ½ tsp. ground black pepper
• ¼ tsp. fennel seeds dry powder
• ½ tsp. sugar
• ½ tsp mango powder amchoor powder
• 1 tsp. oil
• ½ tsp cumin seeds
• ⅛ tsp asafoetida hing

Pakoda Batter

• 3 cup chickpea flour besan
• 2 tbsp rice flour optional
• salt
• 1 tsp. chilli powder red
• ¼ tsp. turmeric powder
• ½ tsp. carom seeds crushed ajwain seeds
• water

Sandwich Layers

• 16 bread white slices
• 2 tsp. butter or margarine
• oil for deep fry

Instructions

Onion and Tomato Chutney – Red Chutney

• Heat oil and saute onion and garlic for few minutes or until light brown. 1 small onion, 1 clove garlic
• Add chopped tomatoes, sugar and salt, let it cook till all the moisture evaporates. 3 small tomatoes, salt, 1 tbsp. sugar
• Add thick tomato puree and red chilli powder, let it cook for another minute or so. 1 tbsp. chilli powder, 1 tsp. tomato paste
• Switch off the heat, let it cool slightly.
• Grind in the grinder until smooth paste.

Potato stuffing

• Heat oil in a kadai, add cumin seeds when they crackle add hing. 1 tsp. oil, 1/2 tsp cumin seeds, 1/8 tsp asafoetida
• Now add crushed chilli and ginger and fry for few seconds. 2 tbsp green chilli, 1 tbsp ginger
• Switch off the heat, add remaining ingredients and mix well. 4-5 potato, salt to taste, 1/2 tsp. ground black pepper, 1/4 tsp. fennel seeds, 1/2 tsp. sugar, 1/2 tsp mango powder
• let it cool at room temperature for later use

Pakora Batter

• Take square cake tin or any dish.
• Place all the ingredients and mix well. 3 cup chickpea flour, 2 tbsp rice flour, salt, 1 tsp. chilli powder, 1/4 tsp. turmeric powder, 1/2 tsp. carom seeds
• Add a cup water just a little water at a time and make not too thick not too thin batter. water
• I keep batter little thinner side, as I don’t like too much thick besan flour layer on my any kind of pakora, however it becomes little extra hard work for me.
• Whisk the batter with the egg whisker, making sure no lumps are in the batter.
• Leave it aside.

Assemble bread Pakora

• Place oil in a kadai and put it on a medium heat. oil
• Meanwhile take 4 slices of bread for one pakora. 16 bread
• Spread very thinly butter on one side on each slice. 2 tsp. butter
• Now spread green chutney on the butter side.
• Lay another bread slices on top of the green chutney slice. ( Butter side up )
• Take 2 tbsp. potato stuffing and apply evenly.
• Take 3rd bread slice and lay on top of the potato stuffing. ( Butter side up )
• Spread red chutney.
• Lay 4th bread slice, butter side on the red chutney side.
• Make sure all the sides are in line.
• Gently press all over. You may leave it whole or cut into two or four slices using sharp bread knife.
• Very gently put bread pakora sandwich into the batter.
• With the spoon pour batter on the bread sandwich.
• Make sure sandwich is coated with the batter from everywhere.
• Now is the hard part, keep patience .

Frying Bread Pakora

• Lower the heat of the oil.
• Take one flat spatula and slide very slowly under the bread sandwich.
• Lift it very carefully, hold it for few seconds, let excess batter drop in the tray, with the help of another spatula gently slip away the whole sandwich into the hot oil. ( Be very careful,)
• Don’t turn away the pakora very quickly, keep poring hot oil over the pakora from the sides with the stainless still slotted spoon ( Jaro )
• Once you see the upper layer of the pakora covered in oil, very gently turn away the pakora.
• Fry till you see crispy and golden brown pakora.
• Remove from the oil.
• Leave it for few seconds on a clean kitchen paper.
• Very gently cut the pakora into four triangle with bread knife if you have fried the whole sandwich pakora.
• Serve HOT bread pakoda with tea or any cold beverage.
• Repeat same method with the remaining stuff.
• Enjoy with fried green chillies, dry peanut chutney, masala chai or soft drinks.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

These Gujarati style Dry Fruit Masala Kachori are perfect as a tea-time snack. Crispy and flaky kachoris are filled with a sweet and spicy dry masala of ganthia, mixed chopped nuts and spices. Unlike normal kachori, these have a long shelf-life and can be stored for a few months.

Dry Fruit Kachori Jamnagar Style

As the name suggests, these Dry Masala Kachori are thought to originate from Jamnagar , a city in Gujarat, India.

The filling is made from an incredible mix of crushed nuts, other dried fruit, spices and crushed ganthia (deep fried snack made from chickpea flour). The kachori are “dry” because no moisture and only dry ingredients are added to the kachori which helps these kachori to last longer.

They are also known as Farsan Kachori or simply Dry Kachori and are enjoyed particularly during Holi and Diwali along with other Deepavali sweets and savoury dishes . Also great for get-together, kitty parties or Indian style high after noon tea.

The flavours of these kachori are unforgettable – mildly sweet and sour with heat from the dried spices, basically a party in your mouth!

Inspiration for the Dry Fruit Kachori recipe

The western state of India, Gujarat is a hub of Farsan. I first tried these kachori when I visited India when I was 18.

They were mini dry kachori from a packet. I liked them so much that we took a photo of the ingredients and attempted to recreate the filling at home!

My Mum has always had this obsession with taking a small container of homemade snacks, like homemade dry masala kachoris, Bajra Methi Thepla , Besan Para , Gor Na Shakkarpara or Nankhatai whenever we went on holiday.

I guess I can understand because it wasn’t always easy to find vegetarian food and egg free baked goodies abroad but now I need to break her habit!

Luckily, we usually only pay for hand luggage so we still get to enjoy the fabulous food that our destination has to offer.

Special Dry Fruit Masala Ingredients

The masala for these kachori is different to normal kachori. Essentially there is no added moisture and only dried ingredients are used which is what helps them keep well for long.

Ground masala are added to crushed mixed nuts and store bought ganthia or papdi. The resulting flavours are tangy, sweet and spicy all combined in one!

These style Kachori are often sold in packets by brands, such as Haldiram, or in mithai shops however, making fresh at home is definitely so much more rewarding.

Why you should make these Dry Fruit Masala Kachori

• Naturally vegan
• Can be stored for months
• Easy to eat and travel friendly snack
• Can be eaten on its own without chutney
• Make ahead snack
• Haldiram style dry kachoris
• Indian dry snacks
• Tea time snacks or or serve at Chai Nashta party – afternoon tea

Kachori Variations

Similarly to samosa, kachori come in many different varieties.

Kachori vary by region. They have different fillings, different casings and also different shapes.

You can find moong dal kachori, lilva kachori and aloo pyaaz kachori.

Some of our favourites include:

Garlic Lilva Kachori

Aloo Matar Khasta Kachori

Poha Kachori

Ingredients for perfectly flaky kachori dough

For these dry fruit kachori we need a semi-hard flaky pastry. To achieve this affect, we need plain flour and oil with a shortened

You will need:

All purpose flour – or plain flour known as Maida in Hindi. For traditional kachori recipe plain flour is essential. However, if you prefer use chapati flour or use half the amount of all purpose flour and roti aata. The texture will be differ.

Oil – use sunflower, rapseed or vegetable oil, basically a neutral flavoured oil. Instead of oil, you could also use ghee or unsalted butter. Avoid strong flavoured oil such as mustard, sesame or olive oil.

Salt

Water – if using oil, the temperature of the water does not matter as long as it is not too hot. If using ghee however, the water should be chilled.

Ingredients for Dry Fruit Kachori filling

Fennel seeds – Also known as saunf or Variyali.

Cumin seeds – We will need raw whole jeera seeds.

Coriander seeds – Sabut dhaniya or Aakha Dhana

Sesame seeds – We have used brown sesame seeds. Don’t use black sesame seeds.

Nuts and dry fruits – we will need cashews,almonds and sulatana or raisins. You may add other nuts such as peanuts, walnuts, hazel nuts or brazil nuts too.

Farsan – I used fully ganthiya, you may use other varieties such as bhavnagari or papdi ganthiya.

Garam masala – It is a mix blend of fragrant spices. It adds warmth, heat, sweetness and floral notes to the dish. It is a must use for kachori recipes.

Ginger powder – Optional. If not available skip it but do not add fresh/frozen ginger paste.

Red chilli powder – We are using Kashmiri red chilli powder here, it is not very hot and adds lovely colour to the stuffing.

Turmeric powder – Not using in huge quantity.

Sugar – Don’t skip the sugar, it’ s a must in making these kachori have sweetness. We will need regular white granulated sugar, but you can use brown sugar too. D not use Jaggery.

Tamarind pulp – Thick not runny is required here. If not available you may use amchoor powder, lemon juice, citric acid or vinegar (sirka).

Hing – Asafoetida

Salt

Oil for masala and to deep fry.

Variations:

You can make the following variations to your filling:

instead of ganthia – add roasted chickpea flour, chana dal powder, sev , papdi or aloo bhujia

Variation flavour

To the dry masala, you can add garlic powder, onion powder, cinnamon powder or desiccated coconut.

How to make Dry Masala Kachori

The outer coating (for the flakiest kachori pastry)

Place sifted flour and salt in a wide plate or bowl.

Add the oil and rub into the flour with your fingers – this shortens the flour and gives a flakey finish to the pastry.

You will know that you have added enough oil when the flour comes together in your hand when you squeeze it.

Add water and mix together to form a soft dough that resembles poori dough.

Cover the dough with a dry and clean kitchen towel/napkin and set aside.

The dry masala with dry fruit filling

Dry roast all the seeds in a pan. Remove and let it cool.

In the same pan dry roast sesame seeds, remove and let it cool.

Keep 2 tablespoons of sesame seeds separate if you want.

Mix all the seeds with tumeric, red chilli, ginger powder, garam masala and sugar.

Grind ganthia using a grinder, add in the spice mixture.

Then add raisins, remaining sesame seeds, salt and coarse nuts. (I added some raw fennel seeds too, it is optional)

Mix well, add tamarind pulp, oil and hing.

Combine well using your hands.

Form round balls of this filling, measuring each the same size. We made ours 25g which was perfect for 25g of the dough. You could make yours 20g each if you are less confident at wrapping in the dough.

This stuffing can be made in advance to use later.

How to assemble perfect kachori

Take the kachori dough and give another quick knead.

Form equal sized balls – we used a scale and measured each to be 25g and set aside.

The next steps helps achieve a kachori finish where you cannot tell where the seal is and without any cracks.

Take a single ball and flatten beneath your palms. Using your fingers, press on the edges of the ball to flatten but spare the middle part (this leaves sufficient dough to hold the heavy filling).

Once the disk is the right size, make an “O” or “ok” sign with one hand and place the disk of dough on top. Place a ball of filling in the centre and using your thumb and finger, push the filling through and pull the dough upwards to create a seal around the filling.

Twist and tear off any remainder of dough and gently smooth out the kachori. Do not worry if there are small marks left as they will disappear when deep-frying.

Deep-frying perfect kachori without bubbles on the surface

The best kachori have a pastry without any bubbles on the surface which can be achieved with some techniques.

The kachori are best fried in low – medium heat oil. To check if the oil is the correct heat, drop in a small ball of dough. Bubbles should form around the dough and it should take a few moments before rising to the surface.

Gently drop the kachori into the oil and reduce the heat. This takes some patience as the kachori will take a while to cook but the end result ensures a crispy bubble-free coating.

How to make Air-fryer Dry Fruit Kachori

Air Fryer Kachori are a great low oil alternative to deep frying. Surprisingly, the kachori retained their khasta flaky coating.

The bonus of air frying is that you do not have to watch over the kachori as they are frying. Air frying prevents bubbles appearing on the surface of the dough.

Pre-heat the air fryer at 205C for 5 mins.

Brush the kachori generously with oil and place in the air fryer basket. Set the air fryer to 180C and air fry for 15 minutes. At the halfway point, check the kachori and brush more oil.

(we had some leftover pastry and filling so we made Airfried Dry Samosa which is what you can see in the images below)

Best tips for perfect khasta kachori

Patience is the key here for these kachori.

Don’t skimp on oil or ghee for the dough. Don’t knead the dough too much as it become chewy. The dough should not be too stiff or too loose. The dough also needs time to rest.

Using wholewheat flour will not give the same result as using plain white flour.

Keep pastry layer not too thick or not too thin, edges should be thinner than centre.

Edges must be sealed properly then rolled gently.

keep the dough covered all the time.

Keep the masala dry as possible.

The oil should be kept at low-medium heat and only add the kachori when oil is at this temperature – only a few bubbles should appear when the kachori are dropped.

If the oil gets hot, turn off the heat for few seconds whilst frying then turn back on again on low heat.

Whilst Dry Kachori can be eaten anytime, they are most commonly eaten on Holi and sometimes Diwali. They make a great snack option whilst on a road trip or holiday as they keep for long periods of time.

These kachori are best served alongside sweet and spicy chutney. Why not try with gujarati date and tamarind chutney. As the flavour of this country is sweet and spicy, they go perfectly well on their own.

Dry masala kachori will keep for a few weeks. However to enjoy them whilst they are fresh, consume within one week. Store in an airtight container at room temperature. Store your kachori only once they have totally cooled otherwise the steam from cooking will make them soft.

If you’re kachori are not crispy, it may be because you have not used enough oil for the dough. If you have added too much water to the dough , you may also find that your kachori are soft.

Yes you can make these kachori nut free by simply omitting the nuts. This will give you dry masala kachori.

Absolutely yes! Preheat the oven to gas mark 4, 180C or 360F. Lightly grease a baking tray with oil. Place assembled kachoris on to prepared baking tray. Brush little oil on them and gently roll, so they are equally coated with oil all over. Bake 25-30 minutes or until the outer layer is light golden brown. Remember that the oven cooking time may vary based on the oven you have. Keep checking the kachoris while baking them, you may turn them around.

Other Gujarati Farsan recipes

1. Masala fulwadi
2. Khatta sandwich dhokla
3. Patra
4. Dakor na gota
5. Handvo
6. Dry baked bhakarwadi

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Dry Fruit Masala Kachori

Equipment

• 3 Big plate
• 1 Kitchen towel/napkin
• 1 Blender
• 1 Kadai/wide pan
• 1 Air fryer/oven
• 1 Slotted spoon/Jaro
• 1 Pastry brush

Ingredients

Outer layer – Pastry

• 3 ½ cup plain flour all purpose flour/maida
• 6 tablespoon oil or 15 teaspoon – I used sunflower oil
• 1 teaspoon salt
• ¾ cup water chilled

Dry kachori masala filling/stuffing

• 1 ½ tablespoon cumin seeds whole jeera/jeeru
• 3 tablespoon coriander seeds sabut dhaniya/aakha dhana
• 3 tablespoon fennel seeds saunf/variyali
• 5 tablespoon sesame seeds til/tal
• 1 teaspoon turmeric powder haldi/hardar
• 5 tablespoon chilli powder kashmiri red chilli powder
• 2 tablespoon garam masala
• 1 tablespoon ginger powder optional
• 4 tablespoon sugar
• 3 cup gram flour noodles Ganthiya or Sev or Aloo Bhujiya
• 3 tablespoon almonds
• 3 tablespoon cashew nuts
• 3 tablespoon raisins kishmis
• 1 tablespoon salt
• 4 tablespoon tamarind pulp
• 2 tablespoon oil
• ½ teaspoon asafoetida hing

Other

• 5 cup oil sunflower

Instructions

Outer Layer – Pastry

• In a wide plate mix flour, salt and oil.
• Rub the flour well with your both hands.
• Take some flour in your one hand and make a fist by tightly pressing, if it is your flour has enough oil (moin) if not add 1 teaspoon oil.
• Add water little by little and bind the dough, the dough should be stiff.
• Cover the dough using dry kitchen napkin and leave it to rest for at least 20 minutes at room temperature.
• Whilst dough is resting, make stuffing.

Dry kachori masala filling/stuffing

• In a pan dry roast cumin, coriander and fennel seeds until light brown and aromatic.
• Remove and let it cool.
• In the same pan dry roast sesame seeds until aromatic and light brown.
• In a plate mix roasted cumin, coriander, fennel and half of the sesame seeds.
• Add sugar, garam masala, turmeric, chilli and ginger powder.
• Put in the grinder and grind until you get coarse powder.
• In the grinder pulse the ganthia to make coarse powder. This procedure should be done in short burst to prevent mixture become oily.
• Next, pulse the nuts in the grinder. Do not make fine powder.
• Add ganthia powder, nuts, raisins, remaining sesame seeds, fennel seeds (optional) and salt in the spice mixture. Mix well,
• Add tamarind pulp, oil and hing, combine well.
• Divide the mixture into equal size, approximate 20-25g and form balls. Leave it aside.

Assembling the kachori

• Take little oil in your hands and knead the dough once again, now the dough should be pliable.
• Divide the dough into equal size approximate 25g each and make balls, there should be no cracks in the balls.
• Keep it covered all the time.
• Roll out a dough ball or press it with your fingers into a small disc.
• Place a stuffing/filling ball on and seal the edges carefully and make round ball.
• Repeat this steps and shape all the kachoris in similar way.

Fry Kachoris

• Heat oil in a kadai or wide heavy bottomed pan.
• Keep the heat low, add kachoris and fry them on low heat.

Air fryer Kachori

• Preheat Air Fryer for 5 mins at 205C
• Brush the kachoris with oil, place a kitchen foil in the basket.
• Air fry kachoris for 15 minutes at 180C, halfway through brush the oil again.
• Remove once they are light golden brown.

Oven baked Kachori

• Preheat the oven to gas mark 4 or 180C.
• Place assembled kachoris on a lightly greased baking tray.
• Bake for 25-30 minutes or until light golden brown.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in March 2013.