Master Rajasthan’s Kadhi Kachori At Your Home In 6 Steps

Rajasthan, a large state in India, has a rich culture and delicious cuisine. The food here is known for its spicy flavours and unique dishes. Rajasthani snacks are popular, like crispy samosas and spicy kachoris. One famous dish is Kadhi Kachori, which combines a tangy yoghurt curry called kadhi with deep-fried kachoris stuffed with spiced lentils.

This dish represents Rajasthan's love for bold spices and contrasting textures. Rajasthan's culture is colourful, with vibrant music, dance, and festivals like Holi and Diwali. The state's majestic forts and palaces, such as Jaipur's Amber Fort and Udaipur's City Palace, showcase its royal history and architectural beauty. Rajasthan is also famous for its traditional handicrafts and textiles, making it a fascinating destination to experience its rich heritage.

Mastering Rajasthan's Kadhi Kachori involves a delightful journey into the heart of Rajasthani cuisine, famed for its bold flavours and hearty dishes. This dish is so creamy yet crunchy, balancing crisp textures with tangy and spicy flavours, making Kadhi Kachori a beloved and memorable dish for any occasion. Here are simple ways in which you can make authentic kadhi kachori at home.

 Kachori Dough

To start making this dish, you make the kachori first. Start by combining all-purpose flour (maida), semolina (sooji), salt, and a pinch of baking soda in a mixing bowl. Using water, knead the ingredients together. Add a small amount of oil too; this will help in smoothing the dough. Cover the dough with a damp cloth and let it rest for 15–20 minutes. This helps in making the dough more smooth, and using this dough for making kachoris, gives them a nice flaky and crispy texture.

Spicy Kachori Filling

As the dough is resting, you can prepare the kachori filling. Cook moong dal until soft, then take a pan and heat oil. Add cumin seeds, ginger, green chilies, and a pinch of asafoetida (hing). Stir in the cooked moong dal along with coriander powder and salt. Mash the dal slightly to mix the flavours and let the filling cool down. Your aromatic filling will surely have a nice texture and taste.


Fill The Kachoris

When the dough is ready, divide it into small balls and roll each ball into a circle. Place a spoonful of the moong dal filling in the centre of each circle. Enclose and seal the edges, flatten and roll again. In a kadhai deep fry, cook the filled kachoris until they turn golden brown and crispy on both sides. Drain excess oil on paper napkins.


 Kadhi Making 

Prepare the kadhi by whisking together gram flour (besan) and yoghurt until smooth. In a pan, heat oil and add mustard seeds, cumin seeds, hing, and curry leaves. Pour in the curd mixture, stirring continuously to prevent lumps. Add water, adjusting the consistency as desired. Add in turmeric powder, red chilli powder, and salt. Simmer the kadhi on low heat until it thickens, making it tasty and flavourful.

Serve Hot With Kadhi

Now, take small bowls, place the fried kachori and pour the hot, thickened kadhi. Ensure the kachori is well coated with kadhi. Garnish with freshly chopped coriander leaves and green chillies. For that extra taste, squeeze some lemon drops on top. The combination of crispy kachoris and tangy kadhi creates a balance of textures and flavours that delights the palate.

Enjoy the Authentic Flavour

Adjust the seasoning of both the kadhi and the kachori filling according to your preference for spice levels.  Rajasthani Kadhi Kachori is traditionally enjoyed with plain steamed rice or jeera rice. Serve it with sliced onions, green chillies, and tangy pickles on the side for a complete meal experience. You can also add dried fenugreek leaves (kasuri methi) or amchur (dried mango powder) to the kadhi for additional flavour.

Enjoy Rajasthani flavours at home with this simple yet flavourful dish. Combine with crunchy kachori and creamy kadhi. Both balance flavour and make it a perfect snack or a complete meal can be served with rice, making a delightful experience.