Chili Crisp Kadhi

Chili Crisp Kadhi

This classic, originating in Rajasthan, India is healthy, comforting and refreshing. The warm spices of Hakka-ish Chili Crisp save you from the hassle of tempering spices, and makes this dish as delicious as it is fool-proof.

Serves 2:

  • 2 cups/500ml of water
  • 1 cup/250ml plain/natural yogurt
  • 1 heaped tbsp of chickpea flour
  • ¼ tsp sugar (optional)
  • ½ tsp salt
  • 4 tbsp Hakka-ish Chili Crisp

Method:

  1. In a cold pan, mix the water, yogurt, chickpea flour, sugar and salt until smooth. Place over a high heat and allow to come to a boil, stirring frequently. 
  2. When it reaches a boil, reduce the heat to low, and allow to simmer for 10 minutes.
  3. Remove from the heat, and spoon the Hakka-ish over to serve. 

Notes: We served it with steamed rice and chopped coriander, but it’s great with paratha, or any flatbread.