Kachori topped with Kadhi this is a Rajasthani specialty that is simply delicious. There are times that we like to indulge ourselves or want to make a special treat for guests, but there is not enough time in the day to prepare such dishes. For times like this, I like to make semi-homemade recipes. This dish is perfect for this and can be presented beautifully.
Course Appetizer, Snack
Cuisine Indian
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 2people
Ingredients
For Kachori
4peicesDal KachoriUsing frozen Kachori, which are readily available in Indian grocery stores.
For Kadhi
1cupyogurt
1/4cupbesangram flour
2Tbspoilcanola or vegetable oil
1/2tspcumin seedsjeera
1/8tspasafetidahing
1/2tspfenugreek seedsmathi
1/2tspturmerichaldi
1/2tspred chili powder
1tspsalt
2Tbspcilantrofinely chopped, hara dhania
1/4tspgram masala
4cupswater
For garnishing
1Tbspgingerthinly sliced
1Tbspgreen chiliesthinly sliced
2tsplemon juice
1/4tspsalt
Instructions
For garnishing mix all the ingredients together before we start the Kadhi, this will get enough time to marinate ginger and green chili. Set aside.
Mix besan and turmeric with yogurt until smooth, this should be lump free. Add three cups of water slowly and mix well.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida.
When the cumin seeds crack, turn off the heat and add fenugreek seeds, and red chili powder. Stir for a few seconds. Add the yogurt mixture and turn the heat to medium. Keep stirring until the kadhi comes to a boil.
Add remaining water and let it come to boil. Add salt. Turn the heat to medium low. Let the kadhi cook about 20-30 minutes, stir occasionally. If needed to adjust thickness, add boiled water. Kadhi should be pourable consistency. Add garam masala, and cilantro, mix and turn off the heat.
While the Kadhi is cooking bake, or fry the kachories per the instructions on the box. I have baked the kachori. Let them cool of then break it open.
Serve Kadhi over Kachori and garnish with marinated green chili and ginger pieces.
Notes
Instead of frozen kachori, you can also make these fresh Kachori at home using my recipe.