Street Food

Gota (fritters)

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Gota (fritters) are made with chickpea flour and vegetables. The most common type of gota is methi (fenugreek) ni bhaji (greens) na gota (fritters). Fenugreek greens are widely available during winter months. Gota is very popular street food and usually eaten as a snack with hot tea. When you buy gota from a street vendor or farsan (savory food) shop, you will also get kathi chutney,  Green Papaya Cachumber and stir fried green chilies, especially in Gujarat.

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Methi ni Bhaji na Gota

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Serves: 4

Fenugreek greens fritters
Ingredients
  • 2 cups chickpea flour or more
  • ½ cup coarse whole wheat flour or cream of wheat
  • ¼ cup yogurt or buttermilk
  • 2 tablespoons olive oil
  • 2 cups packed chopped methi ni bhaji (fenugreek greens either fresh or frozen, thawed)
  • ¼ cup chopped cilantro
  • 2 jalapeno or serrano chili, minced
  • 2-inch piece of ginger, peeled and minced
  • 1 teaspoon coriander seeds, toasted and crushed
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder
  • 3 teaspoons salt
  • 4 teaspoons sugar
  • Water as needed
  • Canola or similar oil for frying
Directions
  1. In a medium sized mixing bowl, whisk together 1 cup water, olive oil and yogurt or buttermilk. Add chickpea flour and ¼ cup of wheat flour or cream of wheat. Combine flour with water, if some dry flour remains, it is fine.
  2. Add spices, greens and rest of ingredients (except water). Combine with flour and if batter is too dry gradually add more water until thick fritter batter forms. Let batter rest for an hour.
  3. Heat oil in a frying pan until ready to fry.
  4. Just before frying, add remaining wheat flour or cream of wheat. Check the consistency of batter. If it too thick, add more water to thin out. If it is too thin, add more chickpea flour. Taste seasoning and adjust according to taste. If you want to make spicier, add more chili powder.
  5. Once oil is hot enough to fry, drop about 2 tablespoons of batter for a fritter with your hands or small ice cream scoop. Drop 6-7 fritters in hot oil and fry them until golden brown and crunchy, 3 to 4 minutes. Repeat until all batter is gone. You can let excess oil drip from fritters on a paper towel lined plate or wired racked pan.
  6. Serve warm and accompanied with any one or more condiments like cilantro chutney, kathi chutney, green papaya cachumber and cucumber raita. Can be served as a snack or an appetizer.
Notes
You can also make this same recipe with spinach.

 

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Vegetable Forward

Cauliflower Rolls

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New England is famous for lobster rolls during summer. Living in New England I was looking for similar rolls in a vegetarian version which can be served while entertaining or picnicking outside. Why not cauliflower which can mimic same flavor as lobster and when it has become trendy to make rice to pizza crust from cauliflower. These vegetarian rolls use same dressing and crunchy vegetables as of lobster rolls. You can keep dressing and cauliflower florets separate and make dressing with yogurt only for a picnic. Rolls can assembled when ready to eat.

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Cauliflower Rolls

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Serves: 4

Ingredients
  • 20-25 small bite size cauliflower florets
  • 1 cup buttermilk
  • Hot sauce, according to taste
  • 1 cup corn meal
  • ½ cup all-purpose flour
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • Salt to taste
  • Oil for frying
  • ¼ cup finely diced red pepper
  • ¼ cup finely diced celery
  • ¼ cup finely diced red onion
  • ¼ cup mayonnaise
  • ¼ cup yogurt
  • ½ teaspoon celery salt
  • Juice of half a lemon
  • 4 Hot dog buns
  • Butter to toast buns
Directions
  1. Combine buttermilk, hot sauce and salt to taste in a mixing bowl. Marinate cauliflower florets in buttermilk for 2 to 3 hours.
  2. Combine corn meal, all-purpose flour, ½ teaspoon paprika, ¼ teaspoon black pepper and salt to taste in another bowl. Once cauliflower is marinated, drain the florets and transfer to flour mixture. Coat florets with flour and shake off excess flour.
  3. Heat oil for frying in a frying pan until ready to fry. Fry cauliflower florets in 3-4 batches until golden brown. Transfer to paper lined plate to drain excess oil.
  4. To assemble rolls: Toast the hot dog buns on a griddle with butter. Combine mayonnaise and yogurt in a big mixing bowl and whisk to make it smooth. Add red pepper, celery, onion, lemon juice, ½ teaspoon paprika, ¼ teaspoon black pepper and celery salt. Stir to combine. Once excess oil is gone from cauliflower florets, add warm florets to mayo mixture and stir to combine. If you are not ready to serve roll immediately then wait to add florets until you are ready to serve them. Open the top slit of buns and divide the florets filling among four buns. Serve immediately.

 

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Recipes, Street Food

Chickpea Flour Rolls and Fries

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Khandavi

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Serves: 6

The chickpea flour is known as besan and the rolls are known as Khandavi. This dish was my mother's specialty. My mother used to make it on special occasions and whenever guests were coming over. She is not able to cook anymore but she has passed on this recipe to many of us. This is not an easy recipe to master. It took several attempts for me to make it right.
Ingredients
  • ½ cup chickpea flour (besan)
  • ½ cup yogurt (not Greek)
  • ¾ cup water
  • 1 teaspoon finely minced green chili (jalapeno or serrano)
  • 1 teaspoon finely minced ginger
  • ¼ teaspoon turmeric
  • Pinch of asafetida
  • 1 teaspoon salt or to taste
  • 3 tablespoons finely chopped cilantro
  • 3 tablespoons freshly grated coconut, see Note.
  • Oil for brushing on baking sheet
For Tempering (Vaghar):
  • 2 tablespoons olive or canola oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • ¼ teaspoon asafetida
  • ½ teaspoon chili powder
Directions
  1. Prepare two large or three medium sized baking sheets for spreading cooked besan. Invert baking sheets and brush them with oil and set them aside. You can also use silicon mat or spread on a stone kitchen counter.
  2. Whisk together besan, yogurt, water, green chili, ginger, turmeric, asafetida and salt in a medium heavy bottomed sauce pan until smooth.
  3. Start cooking besan on low heat, stirring constantly to avoid lumps. Cook besan until it is fully cooked (like polenta), about 7 to 10 minutes. Immediately spread besan on to baking sheets in thin layer (like thickness of tortilla).
  4. Sprinkle two tablespoons each of cilantro and coconut on baking sheets evenly. Make 2 ½ inch cuts evenly on spread batter vertically along the width of baking sheet.
  5. Gently start rolling khandavi as tight as you can, until all spread batter is gone. This batter will make 12 to 14 khandavi. Arrange khandvi vertically on a casserole dish.
  6. Prepare Vaghar: In a small heavy bottomed sauce pan, heat oil on medium heat until simmering. Add mustard seeds and let them sizzle, 30 seconds. Add remaining vaghar ingredients and let it cook 10 seconds. Pour over arranged khandvi. Garnish with remaining cilantro and coconut. Serve within few hours of making at room temperature.
Notes
Fresh grated coconut is easily available in Indian grocery stores in frozen section.

 

 

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Chickpea Flour Fries

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Serves: 3

Ingredients
  • ½ cup chickpea flour (besan)
  • ½ cup yogurt (not Greek)
  • ¾ cup water
  • 1 teaspoon finely minced green chili (jalapeno or serrano)
  • 1 teaspoon finely minced ginger
  • ¼ teaspoon turmeric
  • Pinch of asafetida
  • 1 teaspoon salt or to taste
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons freshly grated coconut
  • Oil for brushing on baking sheet
  • Neutral oil for frying
For Tempering (Vaghar):
  • 2 tablespoons olive or canola oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • ¼ teaspoon asafetida
  • ½ teaspoon chili powder
Directions
  1. Whisk together besan, yogurt, water, green chili, ginger, turmeric, asafetida and salt in a medium heavy bottomed sauce pan until smooth. Brush with oil a small 6 x 10 baking sheet.
  2. Start cooking besan on low heat, stirring constantly to avoid lumps. Cook besan until it is fully cooked (like polenta), about 7 to 10 minutes. Immediately spread besan on to baking sheet in even layer.
  3. Transfer the baking sheet to freezer for 2 to 3 hours or overnight in the refrigerator.
  4. Cut the batter into ½ inch thick fries. Heat oil into a frying pan until hot enough to fry. Fry the fries in 3 to 4 batches until golden brown, about 3 to 4 minutes per batch. Transfer fries to paper towel lined dish or on a wire rack to drain excess oil. Once oil is drained, transfer fries to serving dish or bowl.
  5. Prepare Vaghar: In a small heavy bottomed sauce pan, heat oil on medium heat until simmering. Add mustard seeds and let them sizzle, 30 seconds. Add remaining vaghar ingredients and let it cook 10 seconds. Pour over the fries. Garnish with cilantro and coconut. Serve warm.

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Recipes, Vegetable Forward

Sweet Potato and Chickpea Taco

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Sweet Potato and Chickpea Taco

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Serves: 6

This recipe is a fusion of Indian and Mexican flavors.
Ingredients
  • 3 medium to large sweet potatoes, peeled and cut into ½ inch dice
  • 3 tablespoons canola oil
  • 1 ½ teaspoons chipotle chili powder
  • 2 teaspoons ground cumin
  • 2 15 oz. can of chickpeas, rinsed
  • 1 large poblano pepper, cut into ¼ inch dice
  • 3 tablespoons coconut oil
  • 2 teaspoons mustard seeds
  • ⅛ teaspoon asafetida
  • 10 to 12 fresh curry leaves
  • 2 to 3 dry red chilies
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder
  • ½ teaspoon ground coriander
  • ¼ cup grated fresh coconut
  • ⅓ cup chopped cilantro
  • ½ cup yogurt
  • 1 teaspoon lime zest
  • Juice of half a lime
  • Salt to taste
  • 18 to 20 small tortillas
  • 1 cup crumbled Cotija or feta cheese
Directions
  1. Pre heat oven to 400 degrees. Line a large baking pan with aluminum foil and spray with nonstick spray. Transfer diced sweet potatoes to baking pan. Drizzle potatoes with canola oil. Season with salt, 1 teaspoon of ground cumin and 1 teaspoon of chipotle chili powder. Toss potatoes to coat with spices and make even layer of potatoes. Roast potatoes until edges are golden brown, 20 to 25 minutes.
  2. While potatoes are roasting, heat coconut oil in a large wok or frying pan until shimmering. Add mustard seeds and let then sizzle. Add asafetida, curry leaves, dry red chilies and let curry leaves fry for 30 seconds. Add turmeric and chili powder. Add poblano pepper and sauté it for a minute. Add chickpeas, ½ teaspoon cumin powder, and coriander powder. Season with salt and stir everything to combine with spices. Let chickpeas cook for 5 to 7 minutes. Once sweet potatoes are roasted, combine them with chickpeas. Add coconut, cilantro and stir. Let potatoes and chickpeas cook for 2 to 3 minutes more.
  3. Combine yogurt, lime zest, lime juice, ½ teaspoon cumin powder, and ½ teaspoon chipotle chili powder into a small mixing bowl. Whisk yogurt with spices to make it smooth. Season with salt.
  4. Heat tortilla on stove top or in a microwave. To serve taco, put about ¼ cup chickpeas and sweet potatoes on tortilla. Drizzle with about 1 tablespoon chili-lime yogurt. Sprinkle with cheese. Other toppings can be added to taste.

 

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Recipes, Sweets

Gulab Jamun

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Gulab Jamun

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Serves: 8

Donuts soaked in sugar syrup
Ingredients
  • ½ cup whole milk ricotta cheese, drained
  • ½ cup milk powder
  • 1 tablespoon all-purpose flour
  • 1 tablespoon arrowroot flour or corn starch
  • ¼ teaspoon baking powder
  • 1 to 2 tablespoons whole milk yogurt
  • 1 to 2 teaspoons ghee or unsalted butter
  • Vegetable oil or vegetable shortening for frying
Syrup:
  • 1 ¼ cups sugar
  • ¾ cup water
  • 3-4 threads of saffron
  • 3 whole cardamom pods
Directions
  1. Make Syrup: Combine water and sugar in a large sauce pan. Bring to boil on a medium high heat. Open cardamom pods slightly. Turn heat to low; add saffron and cardamom pods to syrup. Let it simmer on low heat for 10 to 12 minutes.
  2. While syrup is cooking, first combine milk powder, flour, arrowroot flour (or corn starch) and baking powder in a medium mixing bowl. Add ricotta, one tablespoon of yogurt and with your hands knead into soft dough. If mixture is too dry, add one more tablespoon of yogurt. To avoid dough sticking to hands, spread butter or ghee on your hands.
  3. Divide the dough into 30 or so equal portions and form into balls (gulab jamun). Keep it covered with a kitchen towel.
  4. Heat oil or shortening in a frying pan on medium-high heat until hot enough for frying. Reduce heat to medium. Fry 6 to 7 gulab jamun at a time, until golden brown, about 3 minutes. Drain excess oil on paper towel and immediately drop them into sugar syrup. Repeat process for rest of gulab jamun. Let gulab jamun soak in sugar syrup for at least 3 hours before serving. Can be served warm or at room temperature as a sweet or a snack.
Notes
Gulab Jamun in made with milk fudge, known as mava, in India. Replacing it with ricotta cheese and milk powder gives same flavor and texture.

 

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Recipes, Sweets

Shrikhand

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Elaichi Shrikhand

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Serves: 8

Cardamom Yogurt Pudding
Ingredients
  • 1 32oz container full fat yogurt (not Greek)
  • 1 32oz container low fat yogurt (not Greek)
  • 1 cup granulated sugar or more
  • 1 teaspoon ground elaichi (cardamom)
  • ⅛ teaspoon ground jaifal (nutmeg)
  • 1 tablespoons finely chopped pistachio, for garnish (optional)
Directions
  1. The night before or at least 8 hours before: Line a colander with 10 to 12 paper towels. On top of towels spread cheese cloth with double layer. Put colander onto a big container for dripping water. Pour yogurt from two containers over cheese cloth. Fold over extra cheese cloth and cover with a plate which stays inside the colander. Put heavy pot or cans to weigh down yogurt to remove water from it. Let everything stand overnight or for at least 8 hours.
  2. Pick up cheese cloth with four corners and squeeze out remaining water from yogurt. Transfer yogurt to a large mixing bowl or bowl of standing mixture.
  3. Add first ½ cup of sugar to yogurt and whisk it until smooth. Repeat the same. Taste yogurt and add more sugar if it is still sour and repeat the process.
  4. Add cardamom, nutmeg and whisk to combine. Let it refrigerate at least 4 hours to blend all the flavors.
  5. Transfer to a serving bowl and garnish with pistachio. Shrikhand is mostly served as a sweet with meals.

 

 

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Kesar Elaichi Shrikhand

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Serves: 8

Saffron Cardamom Yogurt Pudding
Ingredients
  • 1 32oz container full fat yogurt (not Greek)
  • 1 32oz container low fat yogurt (not Greek)
  • 1 cup granulated sugar or more
  • 1 teaspoon ground elaichi (cardamom)
  • 1 teaspoon kesar (Saffron) threads
  • 1 tablespoons finely chopped pistachio, for garnish (optional)
Directions
  1. Follow the first three steps of Elaichi Shrikhand.
  2. Combine saffron and one teaspoon of sugar into a mortar and with a pestle make it into fine powder or dissolve saffron into one teaspoon of milk. Add cardamom, saffron and whisk to combine. Let it refrigerate at least 4 hours to blend all the flavors.
  3. Transfer to a serving bowl and garnish with pistachio. Shrikhand is mostly served as a sweet with meals.

 
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Mango Shrikhand

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Serves: 8

Mango Yogurt Pudding
Ingredients
  • 1 32oz container full fat yogurt (not Greek)
  • 1 32oz container low fat yogurt (not Greek)
  • 1 cup granulated sugar or more
  • 2 mangoes
Directions
  1. Follow the first three steps of Elaichi Shrikhand.
  2. Peel and cut mangoes into big chunks. Puree mangoes in a blender.
  3. Add mango puree to whisked yogurt. Whisk again to combine. Taste and adjust sweetness. Let it refrigerate at least 4 hours to blend all the flavors.
  4. Mango Shrikhand is mostly served as a sweet during mango season with meals.

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Condiments, Recipes

Chaas

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Plain Chaas

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Serves: 4

Lassi
Ingredients
  • 1 cup yogurt
  • 1 cup water
  • ¼ teaspoon salt
  • 1 teaspoon sugar (optional)
Directions
  1. Combine everything in a blender or with a hand blender mix everything until smooth. This type of Chaas is either served cold with Khichdi or as a drink after meal by adding ¼ teaspoon cumin powder.

 

 

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Vaghareli Chaas

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Serves: 4

Ingredients
  • 1 recipe plain chaas
  • 2 teaspoons Ghee or oil
  • 1 teaspoon cumin seeds
  • Pinch of asafetida
  • ⅛ teaspoon chili powder
  • 5 to 6 curry leaves
Directions
  1. In a small pot, heat Ghee or oil on a medium high heat, until shimmering. Add cumin seeds and let it sizzle. Add remaining spices and let it heat for 10 seconds. Pour the flavored Ghee or oil over plain Chaas. This type of Chaas is mostly served cold with Khichdi.

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Condiments, Recipes

Chutney

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Cilantro Chutney

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Fresh coriander or Cilantro chutney
Ingredients
  • 1 bunch of cilantro
  • 1 to 2 jalapeno or serrano chilies or to taste
  • ½ inch piece of ginger
  • 1 teaspoon salt or to taste
  • 3 to 4 teaspoons sugar or to taste
  • Juice of half a lemon
  • Water as needed
Directions
  1. Remove thick stems from cilantro and wash it immersing in water. Transfer into colander and wash it under running water. Let most of water drain from cilantro. Put cilantro into blender or food processor bowl. Add salt, sugar and lemon juice. Cut chilies into 2 to 3 pieces and add it. Peel ginger and cut into couple of pieces and add it. Make into smooth paste. If things do not move add little water. Makes about ¾ cup of chutney. Keep it refrigerated.
  2. You can also add roasted peanut and/or shredded coconut.

 

 

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Garlic chutney

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Ingredients
  • 8 to 10 large cloves of garlic
  • 1 teaspoon salt or to taste
  • ½ teaspoon of roasted cumin seeds
  • 3 to 4 teaspoon red chili powder
Directions
  1. Put everything into food processor and make it into fine paste.
  2. You can also add roasted peanuts, shredded coconut and roasted sesame seeds. This chutney will have coarse texture.
  3. Makes about ½ cup.

 
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Tamarind and Date Chutney

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Sweet and Sour Chutney
Ingredients
  • 10 to 12 whole pitted dates
  • 3 small pieces (golf ball size) jaggery (Indian raw sugar) or ½ cup packed light brown sugar
  • 1 teaspoon salt
  • Water as needed
  • 1 tablespoon tamarind pulp
Directions
  1. Put dates, salt and jaggery or sugar in a small microwave safe bowl. Cover with enough water so that dates are immersed in the water. Cover with plastic wrap. Cut a 1 inch slit in the middle to escape steam. Cook for 7 to 8 minutes in the microwave. Remove the plastic wrap and let the mixture cool for 5 minutes. Transfer the cooked dates into blender and add tamarind pulp. If there is little water left in the bowl, add more water to cover dates and blend it into smooth consistency (slightly thinner than ketchup). Taste the chutney and adjust seasoning. Pass the chutney through a fine sieve and serve cold with samosa, fritters, etc. This makes about 1 cup chutney.
  2. You can also add ¼ teaspoon each of chili powder, cumin powder and coriander powder to make it more flavorful.

 
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Red Pepper Chutney

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Recently we visited my husband's cousin in Atlanta. His cousin's wife Dipti made this chutney with a meal, which was really delicious. This is her recipe.
Ingredients
  • 1 14oz. jar of mild or hot Piquante peppers or roasted red peppers, drained
  • 1 tablespoon olive oil
  • Juice of ½ a lemon
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika or chili powder (optional)
  • ¼ cup crumbled jaggery (Indian raw sugar) or dark brown sugar
  • 1 teaspoon salt or to taste
Directions
  1. Combine all ingredients in a blender jar or food processor bowl. Process everything until smooth paste. Transfer to a serving bowl. This makes about 1½ cup chutney. This can be served with appetizers or a dip. It can last in a refrigerator up to a month.

 
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Tomato Chutney

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Serves: 4

Ingredients
  • 3 Roma or plum tomatoes, ¼ inch diced
  • ½ jalapeno or serrano chili, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • ⅛ teaspoon asafetida
  • ½ teaspoon turmeric
  • ½ teaspoon salt or to taste
  • 1 teaspoon sugar or to taste
  • 2 tablespoons cilantro, chopped
Directions
  1. Heat oil in a small soup pot until shimmering, 2 to 3 minutes. Add cumin seeds and let them sizzle. Add asafetida and turmeric. Add chili and sauté it for 30 to 40 seconds. Add tomatoes and season with salt and sugar. Let tomatoes cook for 1 to 2 minutes. Off heat add cilantro and stir to combine. Can be served as a salsa. Best served with stuffed paratha.

 
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Cranberry Chutney

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Several years ago I had this chutney when I visited west coast. Ever since then I make this chutney during fall. It goes well with potato pancakes, samosas, fritters and many more.
Ingredients
  • 6 oz. fresh cranberries (1/2 of 12 oz. bag)
  • 1 8 oz. can of mandarin oranges, drained
  • ½ bunch of cilantro
  • 1 jalapeno or serrano chili, roughly chopped
  • 2 inch piece of ginger, peeled and roughly chopped
  • 1 teaspoon salt or to taste
  • ⅓ cup sugar or to taste
Directions
  1. Combine all ingredients in a bowl of blender or food processor. Process it until almost smooth, keeping some texture.
  2. Makes 1 cup.

 
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Kathi Chutney

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Kathi chutney is served with methi ni bhaji na gota (fenugreek green fritters), fafda (chickpea flour crisps), etc. When you buy gota or fafda from a street vendor or farsan (savory food) shop, you will also get this chutney, especially in Gujarat.
Ingredients
  • ¼ cup chickpea flour
  • 1 tablespoon yogurt
  • ½ cup water
  • 1 tablespoon olive oil
  • ½ teaspoon mustard seeds
  • Pinch of asafetida
  • ¼ teaspoon turmeric
  • 5 to 6 curry leaves
  • 1 jalapeno or serrano chili, cut lengthwise
  • 1 tablespoon cilantro, finely chopped
Directions
  1. Combine chickpea flour, yogurt and water in a bowl until smooth paste. Heat oil in a small pot until simmering. Add mustard seeds and let them sizzle. Add rest of the ingredients and sauté it for 30 seconds. Add chickpea flour mixture and immediately stir to avoid lumps. Keep stirring until chutney thickens, for 3 to 4 minutes. Consistency of chutney should be like ketchup. Remove from heat and transfer to serving bowl. Serve it warm, if chutney thickens too much loosen with warm water. Garnish with cilantro. Makes about ½ cup.

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Condiments, Recipes

Raitu

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Raitu

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Total time: 

Serves: 4

Ingredients
  • ¾ cup yogurt
  • 1 regular or ½ English cucumber or carrot or half of each, shredded and drained
  • Salt and sugar to taste
  • 1 tablespoon chopped cilantro
  • 1 finely chopped green chili or to taste
Directions
  1. Whisk yogurt in a mixing bowl until smooth. Add all remaining ingredients and stir everything. Let it sit in refrigerator for 30 to 40 minutes before serving.

 

 

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Beans & Legumes, Recipes

Kadhi

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Kadhi

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Serves: 4

(Yogurt and Chickpea Flour Soup) Even though this recipe does not have any legumes or grains, it is in this section because it is eaten in place of Dal. It is quintessential Gujarati recipe.
Ingredients
  • ½ cup yogurt (not Greek)
  • 2 tablespoons chickpea flour
  • 2 cups water
  • 1 teaspoon salt or to taste
  • 3 to 4 teaspoons sugar or to taste, depending on sourness of yogurt
  • ½ japapeno or serrano chili, finely chopped or minced
  • 2 teaspoons finely chopped or minced ginger
  • 1 tablespoon finely chopped cilantro, for garnish
For Vaghar:
  • 2 teaspoons Ghee (clarified butter)
  • ¼ teaspoon fenugreek seeds
  • 1 teaspoon cumin seeds
  • Pinch of asafetida
  • 2 to 3 cloves
  • Pinch of red chili powder (optional)
  • 1 red dry chili (optional)
  • 5 to 6 fresh curry leaves
Directions
  1. Mix yogurt and chickpea flour into a medium pot with a whisk. Add water while mixing until it has consistency of thin soup. Add next four ingredients. Cook it on a medium heat until it starts to boil over, stirring constantly. Watch it while it cooks otherwise yogurt and water will separate or it will boil over.
  2. Lower the heat and in a separate small soup pot, heat ghee on a medium heat until it shimmers, one minute. Add fenugreek seeds and let them sizzle. Lower the heat and add cumin seeds and let them sizzle. Add all the remaining ingredients. Pour ghee over kadhi and let it simmer for 2 to 3 minutes, stirring constantly. Garnish with cilantro and serve warm over rice or vegetable pulao.

 

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