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 😊

Chaat Recipes Posted On #Vidyascooking

Spinach / Palak Chaat

Aloo Chaat

Tapioca Chaat

Plantain Stem / Bale Dindina Chaat

Katori Chaat

Chinese Noodles Chaat

Dahi Puri Chaat

Cheeselings Chaat

Mango Pani Puris

Masala Puri Green Gravy

Chicken Noodles Chaat

Pizza Papdi Chaat

Egg Chaat

Papdi Chaat

Biscuit Chaat

Masala Puri Original Recipe

Masala Puri Red Gravy

Lemon Sukka Puri

Bangarpet Pani Puri 

Pizza Puri

Butter Chicken Puri

Mutton Pani Puri

Mysore Bhel Puri

Pani Puri

Chocolate Puri

Mosambi Puri

8 Types Pani Puri

Delectable Sri Lankan Food @Hebbal Cafe - Courtyard By Marriott, Bengaluru

The Hebbal Cafe at the Courtyard Marriott features diverse cultural cuisine from across the globe on a regular basis. 

Chef Isuru Samarasinghe from Sri Lanka (Weligama Bay Marriott), assisted by inhouse Chef Uday kumar and Executive Chef Lakhbir Singh Chahal have curated a menu featuring authentic sri lankan meat curries, pol rotis, kothu parotta and a lovely dessert spread filled with coconut toffees, steam cooked coconut cakes and so on... 

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

The dining area was decked up in theme "Srilankan Culinary Safari" featuring local handmade colorful paper mache masks, wooden utensils, local produce and few locally available dishes from the region itself.

Just as I entered the restaurant on the first floor, the place was packed with many large corporate teams and inhouse guests already enjoying the spread. 

Diners were enjoying the kothu parotta and meat curry prepared by Chef Isuru Samarasinghe, some dinners also recommend us to try the creamy cashew curry. The curries were truly a winner prepared with freshly roasted and powdered spices the flavors and taste was superior. Meats and fish were marinated and cooked to perfection.

Bloggers Table

I was hosted for this event...

Impressive buffet spread featuring vegetarian, nonveg and continental cuisine.

Condiments: Spicy Chilly, Vegetable Acharu, Seeni Sambol, Malay Pickle and Pol Sambol...

Water Melon Juice

From the north indian buffet chicken tikka, paneer tikka, nuggets...Since I reached the venue early I got to nibble on few dishes from the spread, all these starters were excellent...

SriLankan Style Masala Potato Croquettes: Mushy and creamy potatoes cooked with a curry powder mix and coconut. Crumb coated and deep fried paired well with spicy chilly...

Tuna Croquettes: Tender tuna fish cooked with chilly and curry powder mashed and combined with grated coconut...crumb coated and deep fried was perfect with papaya achar...

Roasted Pineapple and Chilly based Mocktail 

(Champagne Pina Colada) 

Chef Isuru Samarasinghe Preparing Chicken Kothu Parotta...

Chicken Kothu Parotta paired with Jaffna Chicken Curry:  Flaky parottas pieces tossed with eggs, shredded chicken and curry was ultimate we devoured this dish in few minutes...

Finger Millet Soup (Kurakkan Kenda) : Sweet and soothing soup prepared with finger millet, coconut milk powder and coconut sugar this was so comforting...

String Hoppers and Crab Curry: Coconut based crab curry cooked with moringa leaves the flavors and taste from moringa leaves were smoky and very earthy subtle paired well with string hoppers...

Pineapple Curry, Jaffna Chicken Curry, Cashew and Peas Curry, Sri Lankan Mutton Curry...All curries paired with butter naans, pol roti and biryani...

Pol Roti: Coconut milk based roti prepared on coals...

Mutton Dum Biryani

Dessert Platter: Toffee, Watalappam, Undu, Coconut Burfi

Overall experience was awesome, I got to taste authentic and very traditional dishes prepared by Sri Lankan Chef.  My picks from the festival were (pol roti, jaffna chicken curry, kothu parotta, cashew and peas curry) I'm a curry loving person and absolutely enjoyed all the curries it was prepared with perfection, well balanced spice, not oily and paired well with rice and roti.

Talented Chef Isuru has used both locally sourced ingredients and few staple ingredients from sri lanka creating a magical and lovely spread for diners. We thoroughly enjoyed the entire offering. 

Egg Bajji Recipe (Muttai Bajji Recipe)

Boiled egg bajjis are my favorite tea time snack prepared at home, one can also find these spongy and hot bajjis at tea stalls or street bajji carts. Best egg bajjis tasted are at Maraimalai Nagar, Tambaram (chennai), Bangalore (shivajinagar), Mumbai (Dadar). These egg fritters are very addictive and pairs well with chai.

Subscribe for more recipes and reviews on Youtube English and Youtube Tamil for regular updates😊

Ingredients Egg Bajjis:
6 Eggs (Boiled, Peeled and refrigerated one day ahead of time) 
1 1/2 Cups Chickpea Flour (Kadalai Maavu) 
1/2 Cup Maida (All Purpose Flour)
1 Tbsp Chilly Powder
1/4 Tsp Carom Seeds
1/4 Tsp Cooking Soda
1/4 Tsp Asafoetida

1 Tbsp Pav Bhaji Masala (Everest Brand)
1 Tbsp Chilly Powder
1 Tsp Chaat Masala
Salt as per taste
Oil for frying...

Method:
Heat oil in a wok for frying on lowest flame setting.

Sift chickpea flour and maida twice and add to a mixing bowl.
Add cooking soda, 1 tbsp chilly powder, 1/4 tsp asafoetida, 1/4 tsp carom seeds, 1 tbsp salt and 2 tbsp hot oil to the sifted flour.

Gradually add water little at a time and combine all ingredients to form a batter. Add water in small batches prepare a batter slightly thicker than pan cake batter. 

Allow the batter to rest on the kitchen counter for 5 to 10 minutes. 

Combine pav bhaji masala, chaat masala, chilly powder and salt in a mixing bowl and reserve this spice mix.

Once the oil reaches temperature start preparing the bajjis. Using a sharp knife cut the boiled eggs into half. Sprinkle tiny amount of spice mix on the halved eggs.

Mix the batter once dip the halved eggs in batter and gently drop in hot oil. Fry the egg bajjis on medium flame for two minutes on each side or until the batter coating turns golden in color.

Once the eggs have fried, drain from oil and reserve on a plate lined with tissue to absorb excess oil. Serve these egg bajjis as hot as possible...Enjoy 😊

Fritter Recipes Posted on Vidyascooking

Vegetable Bajji

Egg Bread Bonda

Bread Bajji

Cheese Mirchi Bajji

Masala Vadai

Pineapple Bajji

Mirchi Bajji Street Style

Goli Bajji

Mixed Vegetable Bonda

Tilapia Fish Bonda

Cheese Mirchi Bajji Recipe ( Cheese Milagai Bajji )

No holiday is complete without bajjis or pakoras at home...this time around switched up a traditional recipe, I stuffed the banana peppers with cheese and potato. These crunchy and cheesy mirchi bajjis are a perfect tea time snack, very addictive 😉

Subscribe on Youtube English and Tamil Channel for regular updates...😍

Ingredients Cheesy Mirchi Bajjis:
250 Grams Banana Peppers
1 Medium Size Potato (Boiled, Peeled and Crumbled)
1 Cup Combined Cheddar Cheese and Mozzarella Cheese
1 Tbsp Dried Parsley
1/2 Tsp Oregano
1 1/2 Tbsp Chilly Powder
1 Tsp Carom Seeds
1/4 Tsp Cooking Soda (Soda Bicarb)
1/4 Tsp Asafoetida
1 Cup Chickpea Flour
1/2 Cup All Purpose Flour (Maida)
Oil for frying
Salt as required...

Method:
Wash the banana peppers twice, pat dry and snip half the stem using scissors.

Slit the green chilly in the middle, scoop out the seeds and membrane reserve.

Heat oil in a wok on low flame for frying the fritters.
In a mixing bowl add sifted gram flour and all purpose flour.

Combine carom seeds, asafoetida, soda bicarb, 1/2 tbsp chili powder, salt and 2 tbsp hot oil in the flour.

Gradually add water little at a time whisk to form a smooth pancake like batter.

Allow the batter to rest on the kitchen counter for 1o minutes.

In a mixing bowl combine crumbled potato, cheese, chilly powder, salt, parsley and oregano mix till well combined.

Take small portions of the potato filling start, stuffing the banana peppers with the potato mixture and reserve.

Dip the stuffed peppers in the batter and shake of excess batter and gently drop in hot oil.

Fry a batch of 4 to 5 small peppers on medium flame for 2 minutes on each side. Constantly flip the peppers and fry till golden in color.

Drain the peppers from hot once the batter turns golden and reserve on a paper plate or plate lined with tissue to absorb excess oil.

Serve these cheesy bajjis as hot as possible with cheese sauce or sweet and spicy ketchup...Enjoy😉

Mirchi Bajji Variations on Vidyascooking

Street Food Style Mirchi Bajji Recipe

North Karnataka Style Mirchi Bajji Mandakki

Home Cooking Mixed Veggie Bajjis 

Street Food Series: Mirchi Bajji Recipe ( Milagai Bajji Recipe )

Mirchi Bajji or Milagai Bajjis are a favorite tea time snack across India. Banana peppers are used in this recipe, stuffed with tangy homemade sauce and spices for added taste. 

Different communities across india have their own way of preparing these peppers sometimes stuffed with potatoes, tamarind sauce or a green chilly masala but this recipe is to showcase the street food style how vendors prepare these fritters in a jiffy.

The unique flavor from banana peppers combined with lime juice and spices is truly a treat accompanied with masala chai. Best Mirchi Bajjis in Bangalore are available at VV Puram, Chamarajpet, Basavangudi, Malleshwaram and Indiranagar.

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

Ingredients for Mirchi Bajji:
For Batter:
2 Cups Sifted Chickpea Flour
1 Tbsp Chilly Powder
1/4 Tsp Asafoetida
1 Tsp Carom Seeds
1 Tsp Cumin Powder
3 Tbsp Hot Oil
1/4 Tsp Cooking Soda (Soda bicarb)
Salt as per taste

For Bajji:
500 Grams Banana Peppers
1 Tbsp Rasam Powder
1 Tbsp Chaat Masala or Pani Puri Masala
1 Tsp Cumin Powder
1 Tbsp Chilly Powder
1 Tsp Asafoetida
1 Tsp Pepper Powder
1/2 Lime Juiced or 1 Tbsp Lime Juice
Salt as per taste
Oil For Frying

For Garnish:
1 Medium Beetroot (Washed, Peeled and Finely Chopped)
1 Medium Carrot (Washed, Peeled and Finely Chopped)
1 Medium Onion (Washed, Peeled and Finely Chopped)
5 Sprigs Coriander Leaves (Washed and Finely Chopped)
1/2 Lime Wedge
Salt as per taste...

Method:
Prepare the batter: Heat 3 tbsp in a fry pan or ladle on slow flame. In a mixing bowl combine the sifted chickpea flour, chilly powder, asafoetida, carom seeds, cumin powder and salt.

Add hot oil and mix well. Add water gradually in small amounts and form a smooth batter. Make sure the batter is not to thin neither to thick, slightly thinner than a pancake batter.

To check the batter consistency dip your finger if the batter coats evenly in your finger its perfect. Allow the batter to rest on kitchen counter for 5 to 10 minutes.

Prepare the Mirchi:
In a mixing bowl combine the spice powders (rasam powder, cumin powder, chilly powder, asafoetida, chaat masala) with salt as per taste and reserve.

Juice and remove the seeds from the lime and reserve in a bowl. Wash the banana peppers twice, pat dry...slit the chilies in the middle, check for any insects and reserve.

Place oil in a wok for frying on low flame. Once the oil reaches temperature start preparing bajjis.

Feel free to use your hands to stuff the chilly with spice mix. Generously apply the lime juice and spie mix inside the slit chilly.

Dip each chilly pepper in the batter, shake out excess batter and gently drop in hot oil. Do not crowd the oil fry 2 to 3 chilly pepper at a time. 

Fry the peppers for 2 minutes on each side on low to medium flame. Once the bajjis turn golden in color drain from oil and place in a plate lined with absorbent paper.

Combine the chopped veggies with few drops of lime juice and salt.

Start assembling the bajjis in a serving plate slit the bajjis in half, stuff and garnish with veggies, sprinkle the spice mix and serve as hot as possible... Enjoy 😉

Vada's, Bajji's, Pakoda's and Bonda Recipe Posted on Vidyascooking

Pineapple Bajji Recipe

Onion Pakoda Recipe

Mixed Vegetable Bonda Recipe

Goli Bajji Recipe

Fish Stuffed Bonda Recipe

Bread Bajji Recipe

Bread Stuffed with Egg Bonda Recipe

Spinach Pakoda Recipe

Mixed Vegetable Bajji Recipe

Cabbage Pakoda Recipe (Indo Chinese)

Mirchi Bajji and Mandakki Recipe 

Golden Fried Prawns Recipe

Masala Vadai Recipe

Mysore Bonda Recipe

Medhu Vadai Recipe

Bonda Soup Recipe

Keema Vadai Recipe

Chicken Vadai Recipe

Karamani Vadai Recipe

Prawn Vada Recipe