Stuffed spice balls, also called Dry Kachori in parts of India, is one of the most popular snacks in the state of Gujarat. Enjoyed by adults and kids, these snacks go perfectly with a cup of coffee or tea.

Total making time: 30 to 40 minutes
Serving: 20 pieces.


For the covering:
1cup maida (all purpose flour)
Salt to taste
2 tbsp ghee
Water as needed

For the stuffing:
1.5 cup sev (fried crunchy small gram flour pieces)
1/4 cup namkeen mix
½ tsp turmeric powder
½ tsp asafoetida powder
2 tbsp red chili powder
Salt to taste
1 tbsp garam masala
2 tbsp sesame seeds
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp fennel seeds
1 tsp black pepper corn
2 tbsp tamarind paste
3 tbsp sugar
Oil for deep frying


  • Add maida, salt, and ghee and bring together in a mixing bowl. Add water gradually and knead into a tight and smooth dough.
  • Cover and let dough rest for 10 to15 minutes.
  • Meanwhile, in a pan, add coriander seeds, fennel seed, black pepper corn, and cumin seeds and slightly roast them together.
  • Add roasted ingredients along with sugar into a grinding jar and grind to a coarse mixture. Transfer to a mixing bowl.
  • Add the sev and namkeen to the grinding jar and grind to a coarse powder. Transfer to the above mixing bowl.
  • Add the turmeric, chili and asafoetida powders along with salt, garam masala, sesame seeds, fennel seeds, and tamarind paste to the mixing bowl and bring together all the ingredients by mixing well, and then forming them into small balls.
  • Knead the rested dough once again, and divide it into small equal parts
  • Roll each dough piece into a small disc. Place the stuffing ball and apply some water on the edges. bring the edges together to seal
  • Dust off all extra dough from the ball
  • Heat oil in a pan and add a piece of dough to check if the temperature is right. Lower flame to low-medium and start to fry the spicy balls, 5 or 6 at a time.
  • Fry the balls, stirring often, to ensure an even golden color on all of them.
  • Drain on kitchen paper.
  • Let cool before storing in an airtight container.
  • Spicy balls can be stored for up to 15 to 20 days.

Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to


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