1 day days
60 mins
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Kadhi kachori is a street food. Here i am presenting traditional recipe of dal kachori, served with tangy kadhi which is specially prepared for kachori. It can be eaten as any time breakfast or evening snacks
Uploaded by admin on 02-Feb-2017. Last edited: 11-Jan-2019

For Covering-
300gram Maida,
100ml oil,
1tsp salt
For filling- 1cup urad dal (white split) (soaked for 4hours and coarsely grounded), 2tbsp besan,
2tbsp besan,
2tsp oil, 1tsp mustard seeds, 1tsp cumin seeds,
1tsp fennel seeds, 1tsp red chili powder, 1tsp aamchur
1tsp aamchur powder(dry mango powder), 1/2tsp garam
1/2tsp garam masala, 1tsp salt
For Kadhi-
4tbsp gram flour,
2 tbsp amchur powder (dry mango powder),
1 tsp mustard seeds,
1 tsp red chilli powder,
1 pinch asafoetida (hing)
1 tsp salt
Take maida, salt and oil in a bowl, make loose dough using water, but not sticky.

Stretch and throw the dough hard on the platform for 7-8 times to make it flexible.

Cover the dough and keep aside.

Heat oil in a pan crackle mustard seeds, cumin seeds, fennel seeds and hing. Add gram flour and roast well.

Add grounded dal and all spices. Roast it for 7-8 minutes. Let it cool.

For kadhi add all ingredients, mix well and make a thin batter using water.

Heat oil in a pan, crackle mustard seeds, add hing and pour prepared batter and mix it continuously, add more water to desired consistency. Kadhi is ready.

Make lemon size balls from the filling.

Also make lemon size balls from the dough.

Flatten the dough with palm, keep the stuffing ball in it and seal the ends properly and again flatten it gently.

Make all kachoris in the same way.

Fry kachoris on low medium flame till golden brown for about 10 minutes.

Take out the kachoris when they are brown and crispy.

For assembling, crush hot kachori and pour kadhi and tamarind chutney.

Enjoy hot and spicy kadhi kachori!!!!!

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Few Words from Admin

Madhulika Vatsal

I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.