Kadhi kachori is one of my favorite dish from my native place Ajmer Rajasthan. We grew up eating spicy kadi kachori every weekend, so life was missing something here far from home. How can anyone stop me making my childhood favorite items, so here is recipe for favorite kadi kachori.
Ingredients
Dough
2 cups Maida( all purpose flour)
4 tbsp Ghee (thick)
Salt as per taste
Cold water for kneading ( to make soft dough)
Dal filling
200 gram moong dal ( soaked for 4-5 hours )
2 green chills
Spices –
1 tsp red chili, 2 tsp coriander powder, 1 tsp amchoor Powder, 1 tsp saunf ( coarse powered) , 1 tsp mint powder salt, 1 tsp garam masala & one pinch asafoetida
1 tsp grated ginger
Kadhi
100 gram gram flour (besan)
400 ml water
Salt as per taste
Spices –
1 tsp red chili, 1/2 tsp turmeric powder & pinch of hing
Lemon & curry leaves
2 green chili’s & Coriander for garnish
Procedure
Kadhi
Take gram flour in a big bowl and add 100 ml water slowly, keep whisking to avoid any lumps. It will form a paste like consistency.
Now take 300 ml luke warm water and add it in gram flour paste and mix properly.
Put all the mixture in a big pan and bring it to boil, keep stirring while it comes to boil.
When it start boiling, slow the flame to low speed.
Let it cook on low flame for half an hour, don’t forget to stir in between few times.
Cook for 10 min and now add salt and tadka. Garnish with coriander leaves.
Consistency should be thick, so if you feel it’s thick add more water.
Take two tbsp oil in a small pan and heat it. Add hing, rai, jeera & kari leaves and put off the flame.
Now add red chili powder and keep it on one side.
Add one lemon to your boiling gram flour kadi and keep stirring.
Filling
For filling take soaked moong dal and blend it coarsely with green chili and ginger.
Now take two Tbsp oil/ghee in a pan and add asafoetida (hing) .
Add coarsely blend Dal and cook it on low flame, keep it steering continuously as it can stick to pan if left unattended.
Add all spices and keep stirring. Now keep it aside and let it cool.
Kachori
First make your dough, take flour in a bowl, add salt and ghee.
Now mix properly and knead it with adding cold water slowly.
Make a soft Dough not a tight one.
Keep it for rest, meanwhile get your filling and kadi ready.
Make small balls out of dough and keep in covered. Take one ball and roll into small puri size.
Take it in your hand in the way shown in picture. Now add two spoon filling to it and close slowly with the help of fingers, check picture for reference.
After closing, press gently with side of palm and flatten it (Check picture for reference).
Heat oil in kadai for frying.
To check if the oil is hot, put a small ball of dough in it.
If it comes up instantly means oil is ready. Now put your flame on medium and add kachori slowly.
Two or three at a time as per size of your kadai. After five ten minutes, flip the kachori and low your gas flame. Cooking on low to medium will ensure proper frying.
Let it cook till golden brown and then take out. Crispy kachori are ready to serve with hot kadi and green chatni.