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Kadhi Kachori
Servings – 2 – 3
INGREDIENTS
(For Kadhi)
Yogurt – 270 grams
Gram flour – 50 grams
Salt – 1 teaspoon
Red chili – 1 teaspoon
Turmeric – 1/2 teaspoon
Water – 1 litre
Oil – 30 milliliters
Mustard seeds – 1 teaspoon
Cumin seeds – 1 teaspoon
Fenugreek seeds – 1/2 teaspoon
Black peppercorns – 1/4 teaspoon
Bay leaf – 1
Dry red chili – 2
Asafoetida – 1/4 teaspoon
Curry leaves – 6 – 7
Green chili – 1 1/2 teaspoons
Turmeric – 1/4 teaspoon
Red chili – 1/4 teaspoon
Salt – 1/4 teaspoon
Garam masala – 1/2 teaspoon
Coriander – 2 tablespoons
(For Kachori)
Split mung beans – 100 grams
Water – 500 milliliters
All purpose flour – 350 grams
Salt – 1 teaspoon
Oil – 50 milliliters
Water – 150 milliliters
Oil – 15 milliliters
Cumin seeds – 1 teaspoon
Coriander seeds – 1 teaspoon
Fennel seeds – 1 teaspoon
Asafoetida – 1/4 teaspoon
Ginger – 1 1/2 teaspoons
Green chili – 1 1/2 teaspoons
Gram flour – 45 grams
Salt – 1 teaspoon
Red chili – 1 teaspoon
Garam masala – 1 teaspoon
Dry mango powder – 1 teaspoon
Oil – for frying
Tamarind chutney – to taste
Onions – to taste
Tomato – to taste
Coriander – to taste
PREPARATION
(For Kadhi)
1. In a mixing bowl, add 270 grams yogurt, 50 grams gram flour, 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon turmeric and mix it well.
2. Add 1 litre water and mix it well.
3. Take a heavy skillet, pour the batter in it and stir well.
4. Bring it to a boil.
5. Cook until the mixture thickens.
6. Remove it from heat and keep aside.
7. Heat 30 milliliters oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 1/2 teaspoon fenugreek seeds, 1/4 teaspoon black peppercorns, 1 bay leaf, 2 dry red chili, 1/4 teaspoon asafoetida, 6 – 7 curry leaves, 1 1/2 teaspoons green chili and stir well.
8. Add 1/4 teaspoon turmeric and stir again.
9. Add 1/4 teaspoon red chili, 1/4 teaspoon salt, 1/2 teaspoon garam masala and mix it well.
10. Cook for 2 – 3 minutes on medium heat.
11. Add the tempering in the prepared kadhi and mix it well.
12. Cook for 5 – 7 minutes on medium heat.
13. Add 2 tablespoons coriander and mix it well.
14. Cook for another 3 – 5 minutes on medium heat.
15. Remove it from heat and keep aside.
(For Kachori)
1. In a bowl, add 100 grams split mung beans, 500 milliliters water and soak for 30 – 40 minutes.
2. Transfer this into a blender and blend it into a paste.
3. In a mixing bowl, add 350 grams all purpose flour, 1 teaspoon salt, 50 milliliters oil and mix it well.
4. Add 150 milliliters water and knead it into a smooth soft dough.
5. Rest the dough for 30 minutes.
6. Heat 15 milliliters oil in a skillet, add 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon fennel seeds, 1/4 teaspoon asafoetida, 1 1/2 teaspoons ginger, 1 1/2 teaspoons green chili and stir for 2 – 3 minutes.
7. Then, add 45 grams gram flour and mix it well.
8. Cook for 5 – 7 minutes on medium heat.
9. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon garam masala, 1 teaspoon dry mango powder and mix it well.
10. Now, add the blended mixture and mix it well.
11. Cook for 5 – 7 minutes on medium heat.
12. Remove it from heat.
13. Take a ball from dough and flatten it with the help of your thumbs.
14. Add the prepared mixture in it and shape it into a kachori.
15. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
16. Place it in a serving plate.
17. Pour the prepared kadhi on top of it.
18. Add some tamarind chutney on it.
19. Top with onions and tomato.
20. Garnish with coriander.
21. Serve.