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Kofta Kadhi Recipe

Kofta Kadhi
How to Make Kofta Kadhi

Kofta Kadhi Recipe: Give your regular kadhi a flavourful upgrade by making this delicious veg kofta kadhi. In this wholesome dish, deep-fried lauki koftas are submerged in a classic besan kadhi. It is then topped with a simple tadka.

  • Total Cook Time 35 mins
  • Prep Time 15 mins
  • Cook Time 20 mins
  • Recipe Servings2
  • Easy

Ingredients of Kofta Kadhi

  • For the kofta:
  • 2 cups lauki (bottle gourd), grated
  • 1 cup besan
  • 4 green chillies, finely chopped
  • 1-inch ginger, finely chopped
  • 6-8 garlic cloves, finely chopped
  • 1/2 cup coriander leaves, finely chopped
  • 1 tsp chilli powder
  • 1 tsp saunf (fennel) powder
  • 1 tsp coriander (dhania) powder
  • 1 tsp chaat masala
  • 2 tsp salt
  • Oil for deep-frying
  • For the kadhi:
  • 1 cup besan
  • 2 cups dahi (curd)
  • 1 tsp haldi (turmeric powder)
  • 1 tsp chilli powder
  • 1 tsp sugar
  • 2 tsp salt
  • 4 cups water
  • For the tadka:
  • 2 Kashmiri chillies, broken
  • 1/2 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 sprig curry leaves
  • 4 garlic cloves, mashed
  • 2 tbsp oil

How to Make Kofta Kadhi

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In a large bowl, mix all of the ingredients for the kofta thoroughly. Heat oil in a kadhai on medium flame. Take heaped teaspoons of the kofta mixture and deep fry them until golden brown. Set aside.
In an (unheated) kadhai, mix the besan and curds. Churn and then add haldi, chilli powder, sugar and salt. Continue churning.
Add water and mix well to ensure no lumps are formed. Bring this mixture to a boil, while stirring continuously.
Once the bubbles form, cook on low flame for a minute and then pop in the koftas. Stir slowly for another minute.
Prepare a tadka by heating oil and adding the mustard seeds, cumin seeds, asafoetida, Kashmiri chillies, garlic cloves and curry leaves.
Once the garlic begins to brown, pour this tadka over the kofta kadhi and cover. Turn off the gas and garnish with coriander leaves after 5 minutes. Serve hot with jeera rice or rotis.
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