Kadhi Kachori a very delicious and unusual combination is popular street food recipe from the streets of Ajmer especially during winters. It is a delicious and fulfilling snack, a fusion of two Rajasthani delicacies – the Rajasthani Kadhi and Rajasthani Kachori, famous throughout the state, from Jaipur to Jaisalmer. Here we are with traditional Kadhi Kachori recipe can be served as a quick breakfast or lunch option and an evening snack too.
Rajasthani Kachori is different from the rest Kachori variants as it is stuffed with spicy and flavourful moong dal filling and the tangy Kadhi prepared with besan and curd will add warmth and lots of flavours to your taste buds. Combine Kachori and Kadhi, garnish with onions, fresh coriander and sweet chutney to get comfort food in minutes. Learn how to make Kadhi Kachori recipe a delicious Rajasthani Street Food recipe.
Kadhi Kachori recipe ingredients
How to make Khasta Kachori at home
To make the Kachori at home first you have to knead the dough– Mix One cup all-purpose flour (Maida), a teaspoon salt and 2 tablespoons oil. Add chilled water slowly and knead the soft by adding little water at a time. Cover the dough and let it sit for at least fifteen minutes.
To make filling for Kachoris– Grind ¼ cup moong dal or urad dal to make powder, heat a tablespoon oil in a pan add moong dal powder, roast over medium heat by stirring continuously for about two to three minutes or until dal changes colour slightly. Add coarsely ground 1 teaspoon fennel seeds, coriander seeds, mango powder (Amchur), red chili powder and salt to taste, ¼ teaspoon ginger powder in the roasted dal powder, sauté on medium flame for few seconds, switch of the gas and let the mixture cool off. Add two tablespoons of warm water in the mixture, mix well and let it rest for ten minutes and cover with damp cloth.
How to make Kachori– Let’s start making Kachori, take the dough and knead it for a minute, divide into fourteen equal parts. Flatten the edges of each part of the dough with your fingers to make approx. 3-inch circle. Place 1 teaspoon of filling in the center of the each circle. Pull the edges of the dough to wrap the filling and keep it aside for three to four minutes before rolling. Slowly flatten them with your palm into about three inches in diameter. Do not use rolling pin to flatten the Kachori. Heat the oil in frying pan over medium heat, add raw kachoris, once they start to puff, slowly turn them over. Fry until golden-brown on both sides. Do not fry the kachoris on high heat otherwise they will get soft and will not be crispy. Fry over low flame.
You can store Khasta Kachoris for at least a week in an airtight container.
Once your kachoris get ready it’s time to cook the delicious Rajasthani Kadhi recipe. Here is the recipe for Authentic Rajasthani Kadhi recipe to serve with kachoris.
How to serve Kadhi Kachori recipe
To serve Kadhi Kachori, put Kachori in a bowl, pour Kadhi over Kachori and garnish with chopped green chili and ginger pieces.
You can garnish your dish with Namkeen, chopped onions and whatever garnishing you want to add, serve hot in breakfast.