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🌟 Navratan Kachori Recipe

An indulgent, festive-style kachori filled with a rich and flavorful dry fruit & namkeen mixture

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🌾 For the Dough:
• All-purpose flour (Maida) – 1 cup
• Ajwain (Carom seeds) – ½ tsp
• Ghee – 2 tbsp
• Salt – ½ tsp
• Kasuri Methi – 1 tsp
• Water – as required (to knead the dough)

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🥟 For the Filling:
• Coriander seeds – 1 tbsp
• Fennel seeds (Saunf) – 1 tbsp
• Cumin seeds (Jeera) – 1 tbsp
• Sesame seeds – 1 tbsp
• Mixture Namkeen – ¼ cup
• Bhujia – ¼ cup
• Roasted Chana Dal – ¼ cup
• Amchur powder – 1 tbsp
• Red chilli powder – 1 tsp
• Salt – 1 tsp
• Chaat masala – 1 tsp
• Sugar – 2 tsp
• Desiccated coconut – 2 tbsp
• Mixed dry fruits (cashew, almond, raisins, pistachio) – 3 tbsp

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🛢️ For Frying:
• Oil – for deep frying

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👩‍🍳 Method:

1. Prepare the Dough:
1. In a mixing bowl, add maida, ajwain, salt, kasuri methi, and ghee.
2. Mix until crumbly. Gradually add water and knead into a soft, smooth dough.
3. Cover with a damp cloth and rest for 20–30 minutes.

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2. Prepare the Filling:
1. Dry roast coriander seeds, fennel seeds, cumin seeds, and sesame seeds in a pan until aromatic. Let cool and coarsely crush.
2. In a bowl, combine the crushed seeds with mixture namkeen, bhujia, roasted chana dal, amchur, red chilli powder, chaat masala, salt, sugar, desiccated coconut, and dry fruits. Mix well.

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3. Assemble the Kachori:
1. Divide the dough into small lemon-sized balls.
2. Roll out each ball slightly, place a spoonful of filling in the center.
3. Seal the edges carefully and gently flatten into a disc shape.
4. Repeat with the remaining dough.

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4. Fry the Kachori:
1. Heat oil in a kadhai on medium-low flame.
2. Deep fry the kachoris slowly until golden and crispy.
3. Drain on paper towels.