gujarati kadhi recipe
- The Best gujarati kadhi recipe
- Classic Gujarati Kadhi: Creamy Yogurt-Based Sauce with Spiced Dough
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Gujarati Kadhi: Creamy Yogurt-Based Sauce with Spiced Dough Works
- ❓ Frequently Asked Questions About Gujarati Kadhi: Creamy Yogurt-Based Sauce with Spiced Dough
The Best gujarati kadhi recipe
What I love most about kadhi is how versatile it is. You can serve it as a side to rotis or rice, or even as a standalone dish with a sprinkle of fresh cilantro and a squeeze of lemon. It’s light enough to feel healthy, with its probiotic-rich yogurt and fiber from the chickpeas, but still packed with flavor from spices like turmeric, cumin, and coriander. It’s the kind of dish that feels like a little celebration every time you make it—simple, satisfying, and full of warmth. Plus, it’s easy enough to prep ahead, so you can have it ready when guests arrive or just when you need a quick, hearty meal. My family always says it’s the one Gujarati dish that never disappoints, and honestly? Neither do I.
Classic Gujarati Kadhi: Creamy Yogurt-Based Sauce with Spiced Dough
A comforting Gujarati classic, kadhi combines tangy yogurt with a crispy, spiced dough to create a rich, flavorful dish perfect for any meal. The creamy sauce balances bold spices and a satisfying crunch, making it a beloved comfort food.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 cup water
- 1 cup plain yogurt (full-fat preferred)
- 1 cup tomato sauce
- 1/2 cup milk
- 1 tbsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp black pepper
- 1/2 cup chopped onions
- 1 green chili, finely chopped
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). In a bowl, mix flour, salt, cumin seeds, turmeric, red chili powder, and water until a soft dough forms. Cover and rest for 15 minutes. -
2
Heat a kadhai or pan over medium heat. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste, then add tomato sauce. Cook until the sauce thickens. -
3
Lower heat and add yogurt, milk, cumin powder, coriander powder, garam masala, and black pepper. Simmer for 5–7 minutes until the sauce thickens and becomes creamy. -
4
Roll out the dough into thin circles and place them on an oven tray. Bake for 8–10 minutes until golden brown and crisp. -
5
Once the dough is crispy, place a ladleful of kadhi on each plate. Top with a dough circle and serve hot with steamed rice or roti.
🔧Equipment
- Mixing bowls
- Kadhai or heavy-bottomed pan
- Whisk
- Oven-safe tray
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Gujarati Kadhi: Creamy Yogurt-Based Sauce with Spiced Dough Works
❓ Frequently Asked Questions About Gujarati Kadhi: Creamy Yogurt-Based Sauce with Spiced Dough
What is the difference between Gujarati kadhi and other kadhi variations?
Gujarati kadhi stands out because it uses a tangy, spiced yogurt-based curry with a distinct blend of aromatic spices like whole cumin, mustard seeds, and asafoetida. Unlike Northern Indian kadhi, which often relies on cream or coconut milk, Gujarati kadhi leans into its bold, fermented yogurt flavor and a slightly thicker consistency achieved with whole milk.
Can I make this recipe vegetarian or vegan?
Yes, this recipe is naturally vegetarian. For a vegan version, replace the yogurt with coconut yogurt or unsweetened soy yogurt, and ensure all spices are certified vegan. Avoid any butter or ghee substitutions—opt for neutral oils like vegetable or canola oil instead.
How do I adjust the spice level if I prefer milder heat?
To reduce spice, remove some of the whole spices before frying (like half the mustard seeds and cumin) and skip adding the green chilies. If you still want warmth, use a pinch of cayenne pepper or a dash of red pepper flakes instead of fresh chilies. The fermented yogurt’s tanginess will carry the dish without needing extra heat.
Why does the yogurt need to ferment overnight? Does it affect the texture?
Fermenting the yogurt overnight deepens its tang and creates a creamier, richer base that’s essential for the dish’s signature texture. The longer it ferments, the more pronounced the flavor, but you can use plain yogurt if short on time—just reduce the simmering time in the curry by 5–10 minutes. The key is to let it thicken naturally rather than relying on added thickeners.
Can I use store-bought curry leaves instead of fresh ones?
Yes, you can substitute fresh curry leaves with dried ones (about 1 tablespoon per cup of water used for soaking). Soak the dried leaves in hot water for 10 minutes before adding them to the kadhi. Fresh leaves add a brighter aroma, but dried works well for convenience.
