I am always the toughest person to get on board when it comes to impromptu trips. I mean I love to travel, but I also like to plan for it weeks in advance, if not months. So, I was a grumpy traveller on the back seat of the Innova we booked for a trip to Khatu Shyam Ji Temple from Delhi, on a chilly Friday morning. It was a trip that was finalised an evening before, while we heard the news channels harp on about the coldest day of the capital in this season. However, as it happens with most road trips, I kept shedding my inhibitions with every toll I crossed. The fog made remarkably brought down the visibility, but it also made with views so magical. Needless to say, the road trip was replete with stopovers. On our way to Rajasthan, we stopped over for some parathas, glistening with butter, every bite of which was well worth the calories. On our way back, we decided to treat ourselves to the local street food, the most tempting of which was Kadhi Kachori.
Rajasthan is said to be the birthplace of crispy Kachoris. Kachori is a puffed-up, deep-fried pastry filled with either a spicy mixture of lentils or onions or mawa. Barring Mawa Kachori which is dipped in sugar before serving, most Rajasthani Kachoris are savoury, and famously hot. Kadhi Kachori is delectable local upgrade to regular Kachori. It is famous in parts of Ajmer, Alwar and other nearby areas. A popular breakfast item, Kadhi Kachori is a fine example of the region’s vegetarian fare. As we all know, a large area of Rajasthan has very limited vegetation, yet their cuisine is nothing short of remarkable. From the robust meaty curries of the Rajputs to the pure-veg fare of the Marwari Jains, the range gets more and more impressive as you dig deeper into the cuisine.
A dash of hot, thick and creamy Kadhi is slathered over a fried Kachori, to make the street food delicacy. Rajasthani Kadhi is a thick sauce, made with yoghurt, turmeric and other hot spices. It is renowned for its hot and tangy flavours, it may or may not be served with pakodas (deep-fried fritters). Kadhi is usually a main-course item, but here, it is used to ramp up a popular snack item. You can crush the Kachoris in advance, this helps the kadhi to seep into the Kachoris, and also soften the hard shell of the kachoris a bit. But make sure you have it hot, else the kachoris may disintegrate completely.
The interplay of flavours between the fiery Kachori masala and the tangy kadhi is something that will stay with you long after. Additionally, the marvellous contrast of textures is also something that is an absolute winner. This Kachori can also be topped with chopped onions and chaat masala for some extra drama.
We fetched a recipe of Kadhi Kachori for you. Try it soon and let us know how you liked it.
