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Ajmeri Kadhi Kachori

Jul-06-2018
Sneha Satish Tiwari
15 minutes
Prep Time
45 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Ajmeri Kadhi Kachori RECIPE

Delicious Rajasthani traditional recipe from my kitchen

Recipe Tags

  • Easy
  • Breakfast and Brunch

Ingredients Serving: 6

  1. Maida 2 cups
  2. Besan 1 tbs
  3. Turmeric powder 1.5 tsp
  4. Coriander powder 3 tsp
  5. Red chilli powder 3 tsp
  6. Garam Masala 1 tsp
  7. Chaat masala 1 tsp
  8. Salt to taste
  9. Ajwain 1 tsp
  10. Methi 1/2 tsp
  11. Fenugreek leaves 1 tba
  12. Curry leaves 5-6
  13. Mustard seeds 1 tsp
  14. Fhee 2 tsp
  15. Oil 3 tbs + frying
  16. Cumin seeds 1/2 tsp
  17. Heeng 1/2 tsp
  18. Soaked moong daal 1 cup
  19. Curd 1 cup

Instructions

  1. ADD 1 TBS BESAN,1 TSP TURMERIC POWDER IN 1 CUP CURD
  2. ADD 1 TBS CORIANDER POWDER,2 TSP RED CHILLI POWDER
  3. ADD 1 TSP GARAM MASALA,SALT TO TASTE & MIX WELL
  4. ADD 1/2 TSP METHI IN 2 TSP HOT OIL
  5. ADD 1/2 CUP WATER & THEN CURD MIXTURE
  6. ADD 2 CUPS WATER & STIR CONTINUE ON HIGH HEAT
  7. COOK FOR 7-8 MINUTES ON LOW HEAT
  8. ADD 2-3 TSP SUGAR(IT'S OPTIONAL) & MIX
  9. ADD 1/2 TSP MUSTARD SEEDS, CURRY LEAVES IN 2 TSP GHEE
  10. ADD THIS TADKA INTO THE KADHI & TAKE OFF THE HEAT. KADHI IS READY
  11. ADD 1-1 TSP AJWAIN,SALT INTO 2 CUPS MAIDA
  12. ADD 1 TBS FENUGREEK LEAVES,1/2 TSP BAKING POWDER
  13. NOW ADD 3 TBS OIL & MIX WELL
  14. ADD SOME WATER & KNEAD A SOFT DOUGH
  15. KEEP A SIDE FOR 5-7 MINUTES
  16. ADD 1/2 TSP CUMIN SEEDS IN 2 TSP OIL
  17. ADD 1/2 TSP HEENG
  18. NOW ADD 1 CUP PRE-SOAKED MOONG DAAL
  19. ADD 1/2 TSP TURMERIC POWDER,1 TSP CORIANDER POWDER
  20. ADD 1-1 TSP GARAM MASALA,RED CHILLI POWDER
  21. ADD 1 TSP CHAAT MASALA,SALT TO TASTE & MIX
  22. ADD 2 TBS WATER & COVER AND COOK FOR 4-5 MINUTES ON LOW HEAT
  23. NOW ADD 1/2 TSP AMCHUR POWDER ,1 TSP SAUNF POWDER
  24. ADD FENUGREEK LEAVES. MIX WELL & TAKE OFF THE HEAT
  25. NOW TAKE A SMALL PART OF DOUGH & MAKE FLAT
  26. FILL SOME STUFFING & SEAL PROPERLY
  27. ROLL OUT CAREFULLY
  28. NOW DEEP FRY INTO HOT OIL ON LOW-MEDIUM HEAT
  29. FLIP CAREFULLY
  30. TAKE OUT & CUT INTO PIECES
  31. POUR THE KADHI
  32. GARNISH WITH CHOPPED ONIONS, TOMATOES & SERVE HOT

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