The Best Dry Fruit Masala Kachori

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

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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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.

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.

This Mango, Tofu and Coconut Milk Curry is bursting with flavour, perfect served over rice. Pieces of firm tofu are cooked in a coconut milk and mango chutney sauce to create a super easy vegan curry ready in no time. Light, dairy-free and delicious, it can be ready start-to-finish in one pot in less than 30 minutes.

If you’re a lover of tofu curries and on the hunt for something a little bit different yet not complicated, you’re 100% in the right place! This curry uses firm pan-fried tofu, creamy coconut milk and takeaway-favourite mango chutney to create a quick recipe with a difference. We have added some heat with red chili flakes and curry leaves.

The method we have used for preparing and cooking the tofu ensures it will be delicious and full of flavour – let it never be said on my watch that tofu is bland, has no flavour or texture!

My Mum came across a chicken and mango curry from Tesco magazine a few years ago and thought of using tofu as a plant-based replacement. Since then, it has been a favourite of mine to make at university.

It is essentially a one-pot recipe. All you need to do is toss tofu cubes in a pan to make them crispy. In the meantime, a quick prep of the curry base that will go into the same pan and then you’re done! Using store-bought mango chutney speeds up the process even further as the spices you need are already in the ready-made chutney.

It is truly fool-proof and worthy of a lot of compliments.

Flavour of mango tofu coconut curry

The idea of sweet and savoury flavoured dishes is nothing new. Whether it is Chinese cuisine or Gujarati cuisine, combining these two is a sure-fire way to create a fantastic dish.

This curry is creamy yet fresh, sweet yet mildly spicy all at the same time. It is not fussy with strong flavours but rather mild and fruity that the whole family will love. Essentially, it is the perfect spring/summer curry but has the potential to go down a treat in winter months too.

There are already so many recipes out there of Fresh Mango and Tofu curry however not many that use mango chutney in the cooking process. The beauty of mango chutney is that it already contains aromatic spices and adds its own dimension to the sauce of this curry. The bonus for us is that less overall ingredients are required when we make this curry.

Mango Chutney balances out the creaminess from the coconut milk by providing sweetness and a little tartness. You can easily control how sweet the curry is by adding more or less chutney.

The other special ingredient in this recipe is the all-mighty Indian wonder herb – the curry leaf (or sweet neem leaf)! We have added fried curry leaves to top the curry but they can also be added early in the cooking process for similar results. Curry leaves are aromatic herbs which have pungent lemony scent with a hint of anise and elevate the coconut gravy into something spectacular.

Mango Chutney

Mango chutney is made with mango and few aromatic spices. It is a combination sweet and spice and tart. It is a delicious and finger-licking spread or dip or used in recipes such as curries and dal. Apparently the word chutney comes from Sanskrit caṭnī which means “to lick”

Most of the mango chutneys available are vegan and naturally gluten-free. They have a long shelf-life.

People in the west enjoy mango chutney in Indian restaurants or takeways with fried popdam and raita. It is also served with meat, cheese, spread in the sandwich or used as glaze. Desi or Indian people can’t get enough of this “aam ki chutney” with poori (deep fried small Indian flat bread) paratha (pan fried Indian flat bread) or thepla (Gujarati style masala flat bread)

If you want know how to make mango chutney Indian style at home, check out our finger-licking and easy peasy Aam Ki Launji recipe. You will make this again and again and the good news is that you can use this chutney in this curry recipe too.

If you love mango as much as I and my family do, you need try this Mango Kadhi (spiced mango soup) right away.

Ingredients for tofu mango curry

Tofu – a soy based product made by curdling soy milk and forming it into a solid block. It works as a great alternative and replacement for meat in recipes. You will want to use firm tofu as silken tofu will be too soft as it contains more moisture.

In the UK, cauldron brand is very popular and it is available in almost every supermarket in the fresh food aisle.

Mango Chutney – we use store bought mango chutney for ease. Using either cheap or good quality mango chutney both work well. Adjust the amount to your sweetness preference by adding more or less. As mango chutney is already cooked, you can getaway by simply spooning more on top and mixing it into the sauce.

Coconut Milk – be generous when adding coconut milk, you will need to good amount of it for the gracy of this curry

Onion and garlic – use fresh where possible and make sure the ingredients are finely chopped. We have pureed onion and garlic together in a food processor. Do not use chunks of onion or slices of garlic.

Curry leaves – an absolute flavour powerhouse. You can smell how incredible these are even before they are added to the pan. You can find curry leaves in Asian grocery stores. Where possible use fresh but you can also use dried or frozen. If you can’t find them, you can still make this curry either without or add lemon balm or the zest of a lime.

White pepper powder – white pepper or black pepper powder is fine.

Chilli flakes – use a pinch for some heat, particularly if your mango chutney doesn’t have any.

Oil – we used pomace olive oil but you could also use sunflower or coconut oil.

How to make easy and quick Mango Coconut and Tofu Curry

The curry is performed in two steps, preparing the tofu and cooking the curry.

Tips to prepare the best tofu and make perfect pan-fried tofu

Spending time on draining the tofu is key to perfect curry – we use a tofu press or wrap the tofu in plenty of kitchen towels and add a weight.

Remove tofu from the packaging and drain all the water.

Keep tofu in kitchen paper and put something heavy so all the water comes out ( for 20-25 minutes ) or use tofu press.

Cut into cubes with a sharp knife. Heat one tablespoon oil in a pan, add the cut tofu and cook until golden all over on every side. Use some tongs to help you turn the tofu. Remove from the pan and leave it aside. You will not need to coat the tofu in cornstarch.

It is important to use a coated non stick pan to cook the tofu else the tofu will stick – I’ve learnt this the hard way!

Do not over-brown the tofu. A light golden colour is fine as it will change the colour of the final dish.

Preparing the curry

Heat oil in the same nonstick pan and add onion and garlic mixture. Cook until raw smell goes away but don’t let it go pink/brown (we want the sauce to remain creamy in colour)

Add dried chilli flakes, pepper powder and half of the mango chutney (you may add more later after tasting the curry)

Mix well, add the coconut milk and fried tofu.

Bring it to boil and simmer for 8-10 minutes. Stir in little more chutney if needed and add salt. Mix well.

Heat remaining oil in a small pan, add the curry leaves and fry for 30 seconds or until crisp. Add them in the curry. Alternatively, if you do not mind your curry leaves going darker in colour but still tasting amazing, then add the curry leaves when cooking the onion and garlic. It will save you time and a bit of washing up.

You absolutely can make soy-free Mango and Coconut curry a couple of different ways. Either replace the tofu with paneer chunks. However, this will mean the curry is no longer vegan. Burmese Chickpea Tofu or Shan Tofu is a soy-free tofu alternative that you can make it home. However, this will require some time and patience.

Instead of pan-frying the tofu, why not air-fry it instead. This has the added bonus of being crispy all over without having to keep turning in the pan and also saves time as you can crack on with the sauce of the curry. Prepare the tofu by draining and cutting into cubes. Toss in oil and set aside. Pre-heat the air-fryer to 200C for 5 mins. Add the tofu to the air fryer basket and set to 200C for 10 minutes initially. Check half way and shake to promote even cooking.

Pre-heat the oven to 400F or 200C or Gas Mark 6. Prepare the tofu by draining and cut into cubes and coat in oil. Line a baking tray with parchment paper and add the tofu. Bake for 20-25 minutes or until golden and crispy. You may have to adjust these times as it will change depending on the moisture left in your tofu.

This curry is best served with plain boiled rice. It is truly comfort food in a bowl. I like to add some wild rice when cooking basmati rice for some extra texture. You can make the meal healthier by serving with some cooked quinoa.

Other tofu recipes

Tofu Butter Masala

Crispy Air Fryer Tofu

Baked tofu Manchurian

Sweet potato and tofu kofta curry

Tofu dum kali mirch

Beetroot, tofu and Mustard Rice

Burnt garlic and tofu fried Rice

The Best Vegan Burnt Basque Cheesecake (air fryer)

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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Tofu Mango Coconut Curry

Equipment

• Tofu press
• Cast iron skillet/heavy based pan

Ingredients

• 1 packet firm tofu 396g
• 1 230 g mango chutney
• 1 400 ml coconut milk full fat
• 2 tbsp. oil
• 1 onion white chopped
• 1 garlic clove crushed
• ½ tsp. red chilli flakes
• ½ tsp. white pepper powder
• salt to taste
• curry leaves handful of fresh

Instructions

• Remove tofu from the packaging and drain all the water.
• Keep tofu in kitchen paper and put something heavy so all the water comes out. (for 20-25 minutes)
• Cut into cubes.
• Heat one tablespoon oil, add the cut tofu and cook until golden all over.
• Remove from the pan and leave it aside.
• In the same pan add onion and saute for 3-4 minutes.
• Now stir in crushed garlic and chilli flakes.
• After 30 seconds add just half the mango chutney to the pan and mix well.
• Add coconut milk, and fried tofu.
• Bring it to boil and simmer for 8-10 minutes.
• Stir in little more chutney (we did not) if needed and add salt.
• Mix well.
• Heat remaining oil in a small pan, add the curry leaves and fry for 30 seconds or until crisps.
• Serve hot curry in a bowl, arrange fried curry leaves on top and sprinkle chilli flakes if you like.
• Serve with piping hot plain basmati rice.

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 December 2015.