Kachori with Kadhi

Kachori with Kadhi

Kachori topped with Kadhi

Kachori topped with Kadhi this is a Rajasthani specialty that is simply delicious. There are times that we like to indulge ourselves or want to make a special treat for guests, but there is not enough time in the day to prepare such dishes. For times like this, I like to make semi-homemade recipes. This dish is perfect for this and can be presented beautifully.
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Snack
Cuisine Indian
Servings 2 people


For Kachori

  • 4 peices Dal Kachori Using frozen Kachori, which are readily available in Indian grocery stores.

For Kadhi

  • 1 cup yogurt
  • 1/4 cup besan gram flour
  • 2 Tbsp oil canola or vegetable oil
  • 1/2 tsp cumin seeds jeera
  • 1/8 tsp asafetida hing
  • 1/2 tsp fenugreek seeds mathi
  • 1/2 tsp turmeric haldi
  • 1/2 tsp red chili powder
  • 1 tsp salt
  • 2 Tbsp cilantro finely chopped, hara dhania
  • 1/4 tsp gram masala
  • 4 cups water

For garnishing

  • 1 Tbsp ginger thinly sliced
  • 1 Tbsp green chilies thinly sliced
  • 2 tsp lemon juice
  • 1/4 tsp salt


  • For garnishing mix all the ingredients together before we start the Kadhi, this will get enough time to marinate ginger and green chili. Set aside.
  • Mix besan and turmeric with yogurt until smooth, this should be lump free. Add three cups of water slowly and mix well.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida.
  • When the cumin seeds crack, turn off the heat and add fenugreek seeds, and red chili powder. Stir for a few seconds. Add the yogurt mixture and turn the heat to medium. Keep stirring until the kadhi comes to a boil.
  • Add remaining water and let it come to boil. Add salt. Turn the heat to medium low. Let the kadhi cook about 20-30 minutes, stir occasionally. If needed to adjust thickness, add boiled water. Kadhi should be pourable consistency. Add garam masala, and cilantro, mix and turn off the heat.
  • While the Kadhi is cooking bake, or fry the kachories per the instructions on the box. I have baked the kachori. Let them cool of then break it open.
  • Serve Kadhi over Kachori and garnish with marinated green chili and ginger pieces.


Instead of frozen kachori, you can also make these fresh Kachori at home using my recipe.
Tried this recipe?Let us know how it was!

Rajasthani Kadhi Kachori Recipe: A Delectable Fusion Dish Rajasthani semi-homemade

Kachori Kadhi is a versatile dish perfect for various occasions, whether as an appetizer, a flavorful addition to a lunch box suggestion, a delightful option for party recipes, or a quick & easy chaat. Rajasthani kadhi kachori is a beloved delicacy that combines the richness of kadhi with the crispiness of kachori. This recipe brings together the tangy flavors of the kadhi gravy with the spicy and aromatic kachoris, creating a symphony of taste that will tantalize your taste buds. Let’s delve into how to prepare this mouthwatering dish step by step.

Preparing the Kadhi for Kachori Kadhi: A Flavorful Base

To begin with, let’s prepare the kadhi kachori base, the kadhi. In a mixing bowl, whisk together yogurt, gram flour, and water until smooth. This mixture forms the base of the kadhi gravy, providing a creamy texture and tangy flavor.

Next, heat oil in a pan and add mustard seeds, cumin seeds, fenugreek seeds, and asafoetida. These tempering ingredients infuse the kadhi with aromatic flavors and add depth to the dish. Stir in chopped ginger, green chilies, and curry leaves for an extra kick of spice and fragrance.

Now, pour the yogurt mixture into the pan and let it simmer over medium heat. Stir continuously to prevent lumps from forming and to ensure that the kadhi thickens evenly. As it cooks, the kadhi will develop a rich consistency and absorb the flavors of the spices.

Frying the Kachoris: Adding Crunch to the Kadhi Kachori

While the kadhi simmers, let’s move on to preparing the kachoris. Heat oil in a separate pan for deep frying. Meanwhile, take the kachori dough and divide it into small balls. Flatten each ball with your palms to form discs, then fill them with a spicy lentil mixture made of soaked and ground lentils mixed with spices like rajasthani kachori with kadhi.

Once the oil is hot, carefully slide the stuffed kachoris into the pan and fry until golden brown and crisp. The kachoris will puff up beautifully as they cook, creating a delightful contrast of textures when paired with the creamy kadhi gravy.

Serving the Rajasthani Kadhi Kachori: A Gastronomic Delight

Once both the kadhi and kachoris are ready, it’s time to assemble this divine dish. Ladle the hot kadhi into serving bowls and place a couple of freshly fried kachoris on the side. Garnish with chopped cilantro and serve hot.

The combination of the tangy, creamy kadhi and the crispy, flavorful kachoris is sure to impress your taste buds and leave you craving more. Enjoy this Rajasthani delicacy with steamed rice or as a standalone meal for a truly satisfying culinary experience.

Tips for Perfect Kadhi Kachori: Enhancing Flavor and Texture

  • Ensure that the yogurt is fresh and not too sour for a balanced flavor in the kadhi.
  • Fry the kachoris on medium heat to ensure they cook through evenly without burning.
  • You can customize the spice level of the kadhi and kachoris according to your preference by adjusting the amount of green chilies and red chili powder.

Variations of Kadhi Kachori: Experimenting with Flavors

  • For a healthier twist, you can bake the kachoris instead of deep frying them.
  • Add finely chopped vegetables like carrots, and peas to the kachori filling for added nutrition and flavor.
  • Experiment with different types of lentils for the kachori stuffing, such as moong dal or chana dal, to create unique variations of this dish.

Benefits of Kadhi Kachori: Nutritious and Delicious

  • Yogurt, the main ingredient in kadhi, is rich in probiotics that promote gut health and digestion.
  • Gram flour used in the kadhi is a good source of protein and fiber, making this dish filling and nutritious.
  • Lentils used in the kachori filling provide a healthy dose of plant-based protein and essential nutrients.

FAQs About Kadhi Kachori: Answering Your Queries

Q: Can I make the kadhi ahead of time?

A: Yes, you can prepare the kadhi in advance and reheat it before serving. Just make sure to adjust the consistency by adding water if it thickens too much upon reheating.

Q: Can I freeze leftover kachoris?

A: Yes, you can freeze leftover kachoris for up to a month. Reheat them in a preheated oven until crispy before serving.

Q: Can I use store-bought kachoris instead of making them from scratch?

A: While homemade kachoris are ideal for the best flavor and texture, you can certainly use store-bought ones as a time-saving option.

If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen’s official website: Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant), Matar (Green Peas) Paneer, Besand and Ladoo.

Please Subscribe to my YouTube channel

6 thoughts on “Kachori with Kadhi

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.