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A thick, sweet, and tangy Gujarati condiment made from yogurt and chickpea flour. It's the perfect accompaniment for snacks like khaman, dhokla, and patra, adding a burst of flavor.
For 4 servings
Prepare the besan-yogurt mixture
Cook the kadhi chutney
Make the tempering (tadka)
A thick, sweet, and tangy Gujarati condiment made from yogurt and chickpea flour. It's the perfect accompaniment for snacks like khaman, dhokla, and patra, adding a burst of flavor.
This gujarati recipe takes 20 minutes to prepare and yields 4 servings. At 132.47 calories per serving with 5.16g of protein, it's a beginner-friendly recipe perfect for snack or side.
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Combine and serve
To make a Jain version, simply omit the ginger-green chili paste. You can add a pinch more asafoetida for flavor.
Replace the dairy yogurt with a plant-based yogurt like almond or cashew yogurt, and use oil instead of ghee for the tempering.
If you are short on time, you can skip the simmering and cook on medium heat until it thickens, about 7-8 minutes. The flavor will be slightly less developed.
This recipe goes great with these complete meals
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