Name: Kadhi kachorie recipe by Radhika Maheshwari at BetterButter
Prep time: 60 min
Total time: 60 min
Yield: 5
Ingredients: Maida 1 cup; Oil 3 table spoon; Any spicy namkeen, one cup; Kasturi methi 1 tbsp; Oil for frying; Butter milk 2 glass; Besan 3 table spoon; Salt as per taste; Pinch of hing powder; Haldi powder 1/2 table spoon; Red chilly powder 1/2 tablespoon; Jeera, mustard seeds, methi seeds mixed one spoon; Chopped onion 1; Chopped tomato 1; Chopped cucumber 1; Chopped dhaniya leaves few.

Ingredients Serving: 5

Maida 1 cup
Oil 3 table spoon
Any spicy namkeen, one cup
Kasturi methi 1 tbsp
Oil for frying
Butter milk 2 glass
Besan 3 table spoon
Salt as per taste
Pinch of hing powder
Haldi powder 1/2 table spoon
Red chilly powder 1/2 tablespoon
Jeera, mustard seeds, methi seeds mixed one spoon
Chopped onion 1
Chopped tomato 1
Chopped cucumber 1
Chopped dhaniya leaves few.

Instructions

Add oil and water to the maida to make a semi soft dough. Keep aside for some time. Grind the spicy namkeen to a powder in a mixer. Add kasturi methi and keep aside.
Heat little oil in a wok. Add mixed mustard, jeera and methi seeds. Let them splutter. Add hing powder mixed in half glass water. Let it boil. Now add besan, salt, haldi powder, red chilly powder to butter milk and mix thoroughly so that no lumps remain. Add this to the wok and let it boil for 15 minutes. Your kadhi is ready.
Now take the dough and make balls. Roll out the small balls. Stuff them with the powdered namkeen mixture. Make potlies. Remove extra dough from potlies and press them again. Sprinkle little dry maida and roll into a small disc gently. Keep aside.
Now heat oil in a wok and deep fry kachories to golden brown on low flame. Your kachories are ready.
Take a serving bowl. Place the kachoris and make a well in each kachori. Stuff with chopped salad. Add hot kadhi. Garnish with red chilli powder for extra spice.
Please note that onion and capsicum are optional as per your taste and you can avoid them if you want .

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