Walnut Kachori

When it comes to satisfying our snack cravings, there's nothing quite like biting into a crispy kachori. This innovative take on the traditional Indian recipe adds a nutty and earthy flavour to the already delicious snack. The combination of the crispy exterior and the rich taste of the California walnuts create a truly heavenly experience.

Serves

Time

60 minutes

Recipe By

Chef Varun Inamdar

Ingredients

For The Cover
1 cup refined flour
3 tbsp oil
Salt to taste

For Walnut Stuffing
1 cup California walnuts, chopped roughly
1 tbsp sesame oil
1 tbsp tamarind paste
2 tbsp sugar
1 tsp red chilli powder
1 tsp sesame seeds
1 tbsp coriander seeds, crushed
1 tbsp fennel seeds
1 tsp salt

Oil for deep frying

Method

For The Cover
1. Take refined flour, salt and oil in a large bowl and mix until it attains bread crumb structure.

2. Add chilled water as needed and knead into a stiff yet smooth dough. Keep aside.

For Walnut Filling
1. Mix all the ingredients in a bowl and keep aside.

For The Assembly
1. Divide dough into 10 lemon size portions. Roll out each ball into a thick disc.

2. Cup each disk and fill a tablespoon of the filling.

3. Seal the edges with water and roll into a tight ball again.

4. Heat oil over a medium flame.

5. Deep fry the kachoris for 20-25 minutes over a low to medium flame till crisp and golden brown.

6. Drain on an absorbent kitchen paper.

7. Cool to room temperature and store them in an air-tight container.