A very distinct kadhi recipe from the city of Rajasthan, Ajmer. It is distinct because this kadhi recipe does not use any yogurt. It is spicy and tangy. It calls for very few ingredients and is a fuss-free recipe but it takes time to cook. It is best served with khasta kachori. In Ajmer is a STAPLE thing. It is relished as breakfast. And if someone is out in the market and crosses any shop of kadhi kachori (which is at every corner), he/she is expected to make a halt and relish the crisp kachori crushed and topped with fiery kadhi. The kadhi can also be served with other deep-fried snacks such as samosa, aloo bonda, palak ke pakore, dal bhajia, saakhein, etc. Here I have shared the recipe for Ajmer ki Kadhi. I will soon update the recipe for the khasta kachori. Meanwhile, you can indulge in this kadhi by combining it with some readymade kachori or other deep-fried snacks.
This kadhi recipe is very different from the regular kadhi recipes. Besan/gram flour is the main ingredient. Gram flour is one of the most used ingredients in the Rajasthani food. Lots of Rajasthani dishes use besan as their main ingredient such as besan ladoo, cheela recipe, etc. Other than besan, time is the next most important ingredient for this kadhi recipe. Let’s check the ingredients in detail:
Besan/gram flour: Although besan is used as the main ingredient for this kadhi recipe, too much of it is not used.
Red chili powder: Green chili is not used in this recipe. Red chili powder is used to add heat to the Ajmer ki kadhi.
Dry mango powder: This is not used like another masala in this recipe. It is one of the key ingredients. Dry mango (amchur) powder is used in a good quantity. Trust the recipe, don’t get skeptical.
Mustard seeds: Many spices or ingredients are not used for this kadhi recipe. Mustard seeds (raie) and asafoetida give a nice flavor to the kadhi.
Kadhi is a staple food of India. And it varies from state to state. Gujarati kadhi recipe is very different from this kadhi recipe. Likewise, the Punjabi kadhi pakora has its own flavors. You might also like the besan ki kadhi recipe which is prepared using buttermilk.
Kachori is the best accompaniment to this kadhi. As such, there is a variety of kachori such as aloo kachori, moong dal kachori but it tastes best with khasta kachori. If you can’t get or make khasta kachori serve it with easy snack aloo bonda for Sunday brunch.
1.This recipe serves 3-4 persons.
2.In a mixing bowl take 3 cups of water. Add 4 and ½ tsp of gram flour (besan).
3.Next add in the spices i.e. 1 tsp red chili powder, 1 and ½ tsp dry mango (amchur) powder, and ¼ tsp turmeric powder. Salt is added at the end.
4.Mix it well to make a lump free mix.
5.Heat a cooking pan. Add 1 tsp of oil. Add 1 tsp of mustard seeds (raie). Let it splutter very well on low flame. It is important that the mustard seeds splutter well, that will release it flavors. Thereafter add in a pinch of asafoetida. Cook for 30 seconds. Switch off the flame.
6.Place a colander on the cooking pan. Add the water, gram flour and spices mixture.
7.Put on the flame. Let it simmer for 45-60 minutes.
8.Once the desired consistency is achieved, add in salt to taste. Cook for a couple of minutes.
9.Serve hot. Bon appétit!
PREP TIME 5 minutes
COOK TIME 60-70 minutes
TOTAL TIME 75 minutes
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