Ajmer's famous kadhi kachori is a dish you can now recreate in your own kitchen, no travel to Rajasthan required. While kachoris are usually served with a potato curry, in Ajmer and several other parts of Rajasthan, they are dunked in a tangy, spicy kadhi instead. The combination of a crisp, spiced kachori soaking in thick, sour curry wins hearts the moment you taste it, and once you try it, you will want to make it again and again. It is easy enough to whip up at home and works perfectly as a lunch centrepiece or a special weekend treat.
What you need for kadhi kachori
For the kachori dough, you will need 2 cups of maida (refined flour), 3 tablespoons of ghee, salt to taste, water as required, and oil for frying. The stuffing calls for half a cup of soaked moong dal mixed with fennel seeds, red chilli powder, coriander powder, asafoetida (hing) and salt. To make the kadhi, you will need 1 cup of sour curd, 2 tablespoons of gram flour (besan), 4 cups of water, turmeric and salt. For the tempering, keep mustard seeds, cumin seeds, asafoetida, curry leaves and whole dried red chillies ready. Together, these ingredients give the dish its signature flavour, aroma and traditional Rajasthani character.
Preparing the dough and the stuffing
Start by mixing ghee and salt into the maida, then knead a stiff dough by adding water little by little. Cover the dough and let it rest for about 20 minutes so it sets properly. Meanwhile, coarsely grind the soaked moong dal. Heat oil in a pan, add asafoetida and fennel seeds, and let them release their aroma. Add the ground dal along with coriander powder, red chilli powder and salt, and roast the mixture well for 5 to 7 minutes. Once the stuffing is ready, let it cool completely before using it to fill the kachoris.
Stuffing and frying the kachoris
Shape the rested dough into small balls, fill each one with the prepared dal stuffing, and seal the edges tightly so the kachoris do not burst while frying. Heat oil in a kadhai and fry the kachoris on low heat until they turn golden and crisp. Frying on a slow flame ensures the kachoris cook through evenly on the inside while staying perfectly crunchy on the outside.
Making the tangy, spicy kadhi
To make the kadhi, whisk curd, besan, turmeric, salt and water together into a smooth, lump-free mixture. Place it on the stove and keep stirring continuously so no lumps form and nothing sticks to the bottom of the pan. Once it comes to a boil, lower the heat and let it simmer for around 20 minutes. This slow cooking thickens the kadhi and brings out its full tangy, spicy flavour.
Adding the tempering and serving it hot
In the final step, heat oil in a small pan and prepare a tempering with mustard seeds, cumin seeds, asafoetida, curry leaves and whole dried red chillies. Pour this tempering straight into the prepared kadhi and let it simmer for another 2 to 3 minutes on low heat so the tempering's flavour blends in completely. Serve the hot, crisp kachoris with the tangy, spicy kadhi, garnished with chopped coriander leaves if you like. Green chutney or tamarind chutney can be served alongside as well. This homemade, Ajmer-style kadhi kachori is a dish that people of every age are likely to enjoy.
