Kadhi Kachori Chaat Recipe (Khasta Kachori Aloo Aur Pyaz Stuffing)

Kadhi Kachori is my all time comfort food. I always head to old city (rajamarket area - Bangalore) to taste kadhi kachori, fafda's, pakoras, puri bhaji and pav bhaji at local marwadi stall, they serve food on a budget and everything is prepared with good quality ingredients.

Since I cannot travel all the way there, preparing at home is convenient for me. I prepare all these chaats in bulk, would last me at least a week. This recipe serves 4 adults (generous portions).

Subscribe to me on Youtube English and Youtube Tamil Channels for regular updates 😊

Ingredients Potato and Onion Filling / Aloo Aur Pyaz Stuffing:
250 Grams Potatoes (Washed, Boiled, Peeled and Crumbled)
1 Large Onion (Washed, Peeled and Finely Chopped)
1 Inch Ginger (Washed, Peeled and Finely Chopped)
4 Green Chilies (Washed and Finely Chopped)
5 Sprigs Coriander (Washed thrice and Finely Chopped)
1 Tbsp Coriander Seeds (Coarsely Crushed)
1/4 Tsp Nigella Seeds
1/4 Tsp Fennel Seeds
1/4 Tsp Cumin Seed
1 Tbsp Kitchen King Masala or Garam Masala
1 Tbsp Chaat Masala
1/4 Tsp Turmeric Powder
1/2 Tbsp Chilly Powder
1/4 Tsp Asafoetida
Salt as per taste
3 Tbsp Oil...

Method Aloo Aur Pyaz Ki Stuffing:
Prepare the dough and filling first then start preparing the chutneys and curry.

Heat a wok on medium flame add 3 tbsp oil, once the oil reaches temperature add whole spices (coriander seeds, nigella seeds, cumin seeds, fennel seeds) allow the spices to splutter.

Add the finely chopped onion, ginger, chilly and coriander to the spices and fry on medium high flame.

Add salt as per taste and powdered spices( chilly powder, coriander powder, kitchen king masala, chaat masala, turmeric powder and asafoetida) fry all the ingredients till the onion turns pink in color.

Add the crumble potatoes to the onion masala and fry till the moisture from the potatoes reduce.

Once the potato is well cooked in the masala the oil will slightly surface on the sides and the potato will release good aroma. Remove the filling on a plate and allow to reach room temperature.

We can prepare and refrigerate the filling in a air tight container up to a weeks time.

Ingredients for Kachori Dough:
2 Cups All Purpose Flour ( Maida)
2 Tbsp Semolina
1/4 Tsp Carom Seeds
1/4 Tsp Nigella Seeds
Salt as per taste
2 Tbsp Oil + 2 Tbsp Ghee
2 Cups Ice Cold Water

Method to Prepare Kachori Dough:
In a mixing bowl combine the sifted maida, semolina, carom seeds, nigella seeds, and salt, mix well.

Combine the oil and ghee. Add the ghee and oil to the flour mixture and mix well.

If the flour is packed in your palms it should retain a fist shape at the same time if crumbled it should break into powdery consistency.

Gradually add cold water in small batches and start kneading. Form a tight dough, slightly tight than a chapati dough.

Once the dough has formed cover with a damp kitchen towel and allow to rest for 15 to 20 minutes.

Chutney Recipe Video's For Chaats

Mint and Coriander Chaat Chutney Recipe Video

Red Chilly Chaat Chutney Recipe

Tamarind Chaat Chutney Recipe

Ingredients for Kadhi Recipe:
250 Ml Fresh Plain Yogurt
150 Grams Chickpea Flour (Sifted Twice)
1 Inch Ginger (Washed, Peeled and Finely Chopped)
4 Green Chilies (Washed and Finely Chopped)
5 Sprigs Coriander (Washed thrice and Finely Chopped)
1 Tbsp Coriander Seeds (Coarsely Crushed)
1/4 Tsp Nigella Seeds
1/4 Tsp Fennel Seeds
1/4 Tsp Cumin Seeds
6 Seeds Fenugreek
1 Tbsp Kitchen King Masala or Garam Masala
1 Tbsp Chaat Masala
1/4 Tsp Turmeric Powder
1/2 Tbsp Chilly Powder
1/4 Tsp Asafoetida
Salt as per taste
3 Tbsp Oil
1 Liter Water...

Garnish Chaat:
Mint Chutney
Chilly Chutney
Boondi or Sev (ompodi)
1 Medium Onion Finely Chopped
5 Sprigs Coriander Finely Chopped
1/2 Cup Whisked Yogurt
1/2 Lime Juiced
1/2 Tbsp Chaat Masala

1/2 Tbsp Cumin Powder
1/2 Tbsp Chilly Powder

Method to Prepare Kadhi:
Whisk and combine the yogurt and chickpea flour in a smooth consistency.

Heat a wok on medium flame add 3 tbsp oil, once the oil reaches temperature add whole spices (coriander seeds, nigella seeds, cumin seeds, fennel seeds) allow the spices to splutter.

Add the finely chopped ginger, chilly and coriander leaves to the spices and fry on medium high flame.

Add salt as per taste and powdered spices( chilly powder, coriander powder, kitchen king masala, chaat masala, turmeric powder and asafoetida) fry all the ingredients for few seconds.

Add the diluted chickpea flour and yogurt to the spice masala and stir constantly on low flame. Making sure the yogurt does not split.

Once the yogurt curry boils check for seasoning and spice level, add if needed. Remove the curry from flame and start preparing kachori.

Method Kadhi Kachori:
Place enough oil for frying on low flame, allow to reach smoking temperature.

Knead the kachori dough once, form slightly larger size roundles than lime.

Mix the potato filling once check for salt and spice level add if needed.

Start forming a cavity in the roundle by gently rotating and pressing from center up forming a bowl shape.

Place a tbsp full of potato filling in the cavity and gather all the edges conceal the filling in the middle.

Gently press the dough and form kachori do not flaten to much let the dough be on the thicker side.

Form 4 to 5 kachoris and gently drop in hot oil. allow to fry on low flame for 5 minutes on each side. Gently flip and fry the kachori till all sides turn golden in color.

Drain the kachori from oil and place on a plate lined with tissue paper allowing excess oil to drain.

Place the yogurt curry on medium flame and bring to rapid boil, make sure to keep stirring constantly. Make sure the yogurt curry is hot for serving...

Kachoris can be prepared ahead of time and stored refrigerated until use. These kachoris remain crispy for a week.

Start Assembling the Kadhi Kachori:
Using sharp kitchen scissors cut the kachoris into bite size pieces place the chopped pieces of kachori in serving plate or bowl.

ladle the hot yogurt curry on the kachori. The ratio to serve one plate of kadhi kachori is 3 small kachoris and 5 ladles of yogurt curry.

Top the kadhi kachori with chilly chutney and mint chutney also top it with whisked yogurt and sprinkle some cumin, chaat masala and chilly powder.

Finally garnish with finely chopped onions, coriander leaves, few drops of lime and boondi...Serve as hot as possible...Enjoy 😊