How to make Kadhi Kachori-SK Khazana -
Masaledar onions stuffed kachori served with kadhi, tamarind chutney and green chutney
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rajasthani kadhi, Kachori dough
Cuisine : Rajasthani
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Moong Dal Papad Dahi Wada Masurichi Missal Spinach Samosa With Mozzarella
Kadhi Kachori-SK Khazana Recipe Card
Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence. Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Kadhi Kachori-SK Khazana Recipe
Rajasthani kadhi as required
Kachori dough as required
Oil 1 tablespo to deep fry
Cumin seeds 1 teaspoon
Ginger finely chopped 1 teaspoon
Garlic finely chopped 2 teaspoons
Fennel seeds (saunf) 1/2 teaspoon
Coriander seeds 1 teaspoon
Green chillies finely chopped 2
Black peppercorns crushed to taste
Large onion finely chopped 1
Dried mango powder (amchur) 1 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Fresh coriander leaves finely chopped 1/2 tables to sprinkle
Tamarind chutney for drizzling
Green chutney for drizzling
Method
Step 1
To make the filling, heat 1 tablespoon oil in a non-stick pan, add cumin seeds, ginger, garlic, fennel seeds, coriander seeds, green chillies and crushed peppercorns and sauté well.
Step 2
Add onion, mix and sauté till it is well browned. Add dried mango powder, chilli powder and salt and mix.
Step 3
Add coriander leaves and mix well. Remove from heat and set aside to cool.
Step 4
Divide the kachori into equal portions, stuff each portion with a spoonful of filling, shape into balls and roll out into thick kachoris.
Step 5
Heat sufficient oil in a kadai. Deep-fry kachoris till golden brown. Drain on absorbent paper.
Step 6
Place a kachori into each serving bowls and break into large pieces. Pour a ladleful of kadhi on top, drizzle some tamarind chutney and green chutney.
Step 7
Sprinkle some coriander leaves and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
