Chef Gautam Mehrishi’s perfect recipe to make excellent Makhane Ki Kadi, a thin yoghurt based gravy with toasted lotus seed, is perfect for your Navaratri celebration.
Print Recipe Makhane Ki Kadi Recipe
In big hot pot add 1 cup puffed lotus seeds and roast. Place in plate and rest for 1½ to 2 minutes.
In bowl add 1 cup amaranth flour, rock salt to taste, ½ tsp sugar, 2 tbsp curd and 1½ cup water. Mix and prepare the dough.
In hot pot add 1½ tsp desi ghee, 1 tsp cumin seeds, 1 green chili, 3 to 4 small cinnamon sticks and 1 cup steamed raw peanuts. Mix well.
Add amaranth flour in big pot and cook for 1½ to 2 minutes on low gas. Add 1 cup water and cook for 2 minutes. Then mix 1 cup puffed lotus seeds and turn off flame.
For Presentation place kadi in bowl. Garnish with lotus seeds, grated coconut, roasted cumin powder, green chili, rose leaves and peanuts.