Steamed Kachori Kadhi By Ranveer Brar

Steamed Kachori Kadhi

Steaming hot kachoris made with a twist and served with the authentic Gujarati kadhi.
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Cooking Time

25-30 Min

Meal Type


Preparation Time

40 Min



Rate This Recipe7


  • For Steamed Kachori Kadhi
  • ½ cup Wheat flour
  • 1 Cup all purpose flour
  • 4 to 5 tbsp gram flour
  • Oil as required
  • salt to taste
  • 2 to 3 tsp turmeric powder
  • 1 cup Yogurt
  • For Filling
  • 3 to 4 green chillies
  • 2 to 3 tbsp oil
  • 2 to 3 tsp cumin seeds
  • 2 to 3 tsp mustard seeds
  • 1 tsp coriander seeds
  • ½ cup coconut
  • salt to taste
  • For Kadhi
  • 2 tbsp oil
  • 1 sliced onion
  • 1 tsp cumin seeds
  • 8 to 10 curry leaves
  • 1 tsp mustard seeds
  • 1 cup Yogurt
  • water
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • salt to taste
  • 3 to 4 tbsp gram flour
  • 3 to 4 Bhavnagri chillies
  • For Garnish
  • Bajra papad
  • Lemon wedge
  • sliced onion


  1. 1

    Make a dough for the kachori by combining in a bowl, wheat flour, all purpose flour, gram flour, oil, salt, turmeric powder, and yogurt. For kachori filling, heat oil in a pan and add cumin seeds, mustard seeds, coriander seeds, freshly grated coconut, chopped green chillies, and salt. Mix well. Transfer the filling to a plate and let it cool. Now make small balls from the dough and flatten. Stuff the filling and make kachoris. In a bamboo steamer, place colocasia leaves and grease with oil. Arrange the kachoris on the leaves and steam. For the kadhi, heat oil in a pan. Add cumin seeds , curry leaves, mustard seeds, and sliced onions. Saute well. In a bowl, combine yogurt, water, red chilli powder, turmeric powder, salt, and gram flour. Whisk well. Add the yogurt mixture to the pan and stir continuously. Slit Bhavnagri chillies and add to the pan. Garnish the serving plate with the remaining kachori filling. Serve the dish with a bajara papad, lemon wedge, and sliced onions. Steamed kachori kadhi is ready to serve.

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