Kachori Kadhi

For Kachori, 

mix Ajwain (omam), ghee/oil, salt and maida such that flour holds shape in your hand when balled up in fist.

Add cold water and mix gently until you get a ball. For kachori, samosa, the dough doesn't need the gluten to activate and become stretchy. THe water holds the dough to getther to get a crumby flaky crust.

What other flour blends can I use to make the khasta kachori dough?

You can experiment with the following flour blends:

1. All-Purpose Flour and Semolina: Mix 2 cups of all-purpose flour with 1 cup of semolina (rava) for a crisper texture.
2. Whole Wheat Flour and Maida: Combine 1.5 cups of whole wheat flour with 0.5 cups of maida (all-purpose flour) for a slightly denser kachori.
3. Maida and Bajra Flour: Blend 1.5 cups of maida with 0.5 cups of bajra flour for a nuttier flavor and coarser texture.
4. Whole Wheat Flour and Jowar Flour: Mix 1.5 cups of whole wheat flour with 0.5 cups of jowar flour for a slightly sweet and denser kachori.

For Kadhi:

• 1 cup Besan (gram flour)
• 1 tsp Turmeric powder
• 1 tsp Salt
• 1 tsp Yellow chilli powder
• ¼ tsp Citric acid (Tatari)
• Water as required
• 2 tbsp Oil
• 1 tsp Mustard seeds
• ½ tsp Hing (asafoetida)
• 1 tbsp Pounded masala mix
• 1 tbsp Ginger-green chilli paste
• ¼ tsp Pounded cloves

For Pounded Masala Mix:

• 1 tbsp Coriander seeds
• ½ tsp Cloves
• 1 tbsp Black pepper
• ½ tbsp Saunf (fennel seeds)
• ½ tbsp Jeera (cumin seeds)

For Kachori Stuffing:

• 1 tbsp Oil
• 1 tsp Jeera (cumin seeds)
• ½ tsp Saunf (fennel seeds)
• ½ tsp Hing (asafoetida)
• 1 tbsp Chopped ginger
• ½ tbsp Chopped green chilli
• ¼ cup Moong dal, soaked
• ½ tsp Red chilli powder
• ½ tsp Black salt
• ½ tsp Roasted jeera powder
• 1 tbsp Pounded masala mix
• Water as required
• ½ tsp Amchur powder (dry mango powder)
• ½ tbsp Kasoori methi (dried fenugreek leaves)
• ½ tbsp Chopped coriander

For Kachori Dough:

• 1 ½ cup Refined flour
• 1 tsp Salt
• 3 tbsp Ghee
• ½ tsp Ajwain (carom seeds)
• Water as required
• 1 tsp Oil
• Oil for deep frying