Kadhi Samosa Recipe | Chaat Ideas For Diwali Party | Crispy Samosa Served With Piping Hot Kadhi

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Learn how to make Kadhi Samosa at home with our Chef Varun Inamdar

Kadhi Samosa Ingredients:
Samosa
1 cup All purpose flour
2 tbsp Semolina / rava
4 tsp Ghee
1 tsp cumin seeds
1 tsp sugar
1 tsp Salt
1/3 cup Water

Kneaded ready dough

For the Samosa filling:-
1 tbsp ghee
1 tsp cumin seeds
1 tsp fennel seeds
2 no green chillies chopped
1 tbsp ginger crushed
100 gms boiled green peas
1 tsp chili powder
1 tbsp garam masala powder
Salt to taste
300 gms boiled potatoes
1/8 cup mint leaves
1/8 cup Handful
Coriander leaves
Oil for frying

To Make Kadhi
1 tbsp oil
1 tbsp ginger, chopped
1 tbsp green chilly, chopped
A few sprigs of curry leaf
2 tbsp gram flour
1/4 cup curd
3 cups water
1 tbsp sugar
Salt as required

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Host: Varun Inamdar
Copyrights: Rajshri Entertainment Private Limited

About Kadhi Samosa
Kadhi or karhi is a dish originating from the Rajasthan. It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten with cooked rice or roti, pakoras, samosas.

In Northern India, pakoras are added to the gram flour gravy and sour yogurt is added to add flavor to it. They are eaten either with boiled rice or roti. In Gujarat and Rajasthan, it is usually served with khichdi, roti, paratha or rice. It is considered a light food. Gujarati and Rajasthani kadhi differs from the Uttar Pradesh variety. Traditionally, it is a little sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakoras and its consistency is slightly thinner. The Gujarati kadhi is made ideally from buttermilk, as this gives it a smoother texture compared to yogurt. Variations of this basic dish include the addition of certain vegetables, notably bhindi (okra) in which case it is known as bhinda ni kadhi. In Punjab, kadhi is a simple, quick winter meal. Made from besan (Gram flour) to thicken the consistency, and adding pakoras, it is eaten with either long-grain basmati rice or, more commonly, with a roti. Unlike the rest of India, sour yogurt is not added — just full-fat buttermilk or unsweetened yogurt.

In Western India, especially in Maharashtra, kadhi is made with Kokum which is very famous in Coastal Maharashtra - Konkan with the name of Solkadhi. Other variants of kadhi in Maharashtra are made with Kacchi Kairi (raw mango) which is known as Aambyachi Kadhi (raw mango kadhi) And one more Variant of kadhi in Maharashtra is made of curd and buttermilk which is known as takachi kadhi.

In Purvanchal (eastern Uttar Pradesh) and Bihar, it is called Kadhi-Badi because Pakoda which is added in the kadhi is basically small badi or vadi made simply out of chickpea flour, no vegetables are added to make it a standard pakoda. The name Kadhi is also derived from several Indo-Aryan languages spoken in northern India, in which काढ़ना kadhna means to take out which in this context means to reduce and hence the yogurt and chickpea curry is cooked for a very long time until it is reduced and consistency changes from runny to thick and creamy.

The Sindhi diaspora in India usually make kadhi by first roasting the chickpea flour and adding vegetables to the chickpea gravy. It is called kadhi because of the use of curry leaves, which are called kadhi patta in Sindhi. Instead of yogurt, tamarind pulp is used to give it a sour taste. An alternate way is to make a liquid mixture of the chickpea flour instead of roasting chickpeas.

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