Dry Kachori Recipe (with Step by Step Photos)

Dry Kachori is a deep fried crispy and crunchy balls of maida flour stuffed with spicy mix of gram flour and other spices. Unlike normal kachoris, it can be stored for few weeks to couple of months and you can enjoy its snacky taste anytime. This recipe uses coarse gathiya powder as base ingredient for flavorful stuffing, however, you can also prepare spicy stuffing with besan (gram flour) as mentioned in the tips given below.
Suki Kachori
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 16 pieces
For Crisp Outer Layer:
1½ cups Maida (all purpose flour)
3½ tablespoons Oil
For Dry Spicy Stuffing:
1/2 cup Papdi Gathiya or Sev, crushed like coarse powder or Roasted Gram Flour
1½ tablespoons Date Tamarind Chutney
1/4 teaspoon Turmeric Powder
1½ teaspoons Red Chilli Powder
1/2 teaspoon Garam Masala
1/4 teaspoon Black Pepper, crushed coarsely
1/2 teaspoon Dry Mango Powder
1 teaspoon Sesame Seeds (til)
1 tablespoon Coriander Seeds
1 tablespoon Fennel Seeds (saunf)
1/2 teaspoon Poppy Seeds (khuskhus)
1/4 cup Cashew nuts (roughly chopped)
10-12 pieces Raisins (kismis)
2 tablespoons Almonds, roughly chopped
2 tablespoons Powdered Sugar
1 tablespoon + for deep frying Oil
  1. step-1
    Heat 1 tablespoon oil in a medium size pan. Crush gathiya or sev to medium coarse powder or roast the gram flour.
  2. step-2
    Add all stuffing ingredients except crushed gathiya, date tamarind chutney, sugar and salt; sauté over low flame for 30 seconds.
  3. step-3
    Add crushed gathiya, date tamarind chutney, sugar and salt. Mix properly and roast for a minute. Turn off flame and let it cool for 4-5 minutes. Dry and spicy stuffing for kachori is ready.
  4. step-4
    Mix maida, salt and 3½ tablespoons oil in a large bowl. Add warm water as needed and knead a smooth dough (like paratha dough).
  5. step-5
    Divide dough into 16 small lemon size portions and give them a shape of ball. Roll out each ball into thick circular puri having approx. 4-inch diameter.
  6. step-6
    Put 1-2 teaspoons stuffing mixture in the center of puri. Wrap stuffing with puri and seal its edges and again give it a shape of ball.
  7. step-7
    Heat oil over medium flame to deep fry dry masala stuffed balls. When oil is medium hot, carefully slide or drop 5-6 raw balls in oil and deep fry over low flame until they turn light brown. Deep fry remaining balls.
  8. l_step
    Crispy and spicy dry kachori is ready. Enjoy it on its own or serve it with green chutney. You can store it for 15 days in an air tight container at room temperature.
Tips and Variations:
  • If gathiya is not available, then use 1/2 cup roasted gram flour (roast gram flour (coarse) using 1 teaspoon oil over low flame until light brown, stir constantly to avoid burning). However, its taste will be bit different.
  • To make outer shell crisp and cook evenly, deep fry it over low flame. Deep frying it over medium or high flame will make small bubbles on its outer surface leaving inner surface uncooked.
  • Please remember that gathiya’s are already salted. Hence, do not add too much salt in step 2 mentioned above.
  • Use 3 tablespoons jaggery dissolved in hot water instead of powdered sugar for variation in taste.
Taste: Crispy and spicy with mild sweet touch
Serving Ideas: Dry Kachori or Suki kachori is a delicious snack capable of satisfying your taste buds on its own. However, it can also be served with mouth watering green chutney or tamarind chutney or khajoor (dates) chutney. It can be served with tea/coffee as well.

Other Step by Step Recipes


Jan 06, 2017  by Vikas Mourya
What's the taste of the dry kachori. Because in our childhood I have tested it the ingredients you have used in stuffing looks like it will taste very sweet.

Response: Dry kachori tastes mild sweet and spicy.

Sep 29, 2016  by Akshata
Hi looks great..want to try any subsituation for date tamarind chutney? Thank you

Response: No, you cannot use anything else instead of date tamarind chutney.

Jun 11, 2016  by Falguni trivedi
This turned out crisp & tasty however next day the layer became soft & difficult to chew.

Response: Hello Falguni, sorry for the late response. The reasons behind chewy and soft layer is the dough consistency and frying method.

When you try this next time, bind the little hard dough (harder than chapati dough) and don't reduce the amount of oil while binding the dough.
Deep fry the kachori over medium-low flame. (Add it in medium hot oil and deep fry over low flame).
After deep frying and cooling the kachoris, keep them in an air-tight container.

Apr 27, 2016  by Sakshi Singh
Tried paneer makhni n dum aloo punjabi. They came out as a fingerlicious dish and everybody praised it.

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Apr 14, 2016  by cp
How long these kachori stays fresh in airtight container?

Response: You can store it for 15 days in an air tight container at room temperature.

Dec 04, 2015  by Dr. mandeep kaur
I've tried few recipes of food viva, it was an amazing experience. Everybody praised the dishes. I would like to thank food viva for this.

Response: Thank you Mandeep Kaur for trying the recipes and I'm happy to hear that you loved the dishes.

Nov 24, 2015  by Meghana
This looks simple and easy to prepare... am thinking of making this today but I wonder if I can bake it instead of frying! Could you please let me know at what temperature and how long I could keep it!

Response: Hi Meghana, I have never tried to make baked kachoris so I'm not able to tell you how long it should be baked. But I'm sure it is possible to make it by baking.

Jul 14, 2015  by Farida
All in my house relished the yummy kachoris. Thanks for the recipe.

Apr 27, 2015  by raghu
It's really good to find this recipe.

Sep 17, 2013  by Rajvi Parmar
Amazing recipe, I just tried it today and my kachoris turned out perfect.. Thanks a lot for the recipe.

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