Dahi Ki Kadhi | Yoghurt Curry with Cauliflower Fritters
Prep time: 
Total time: 
Serves: 6-8 servings
A creamy, lightly spiced yoghurt curry with cauliflower fritters.
Cauliflower Bhajiyas/Fritters
  • 2 cups garbanzo flour or besan
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne chilli powder (optional)
  • 2 teaspoons chaat masala (optional, but recommended)
  • 1 teaspoon garam masala
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon garlic, minced
  • ½ teaspoon ginger, minced
  • ¼ cup chopped cilantro
  • ½ Serrano or jalapeño chilli, chopped fine
  • salt to taste
  • 1 cup water. may need more to thin out batter
  • ½ head cauliflower, about 4 cups florets
  • 3-4 cups oil to fry
Kadhi~Yoghurt Curry
  • 2 cups yoghurt, plain, full fat preferred
  • 2 heaping tablespoons besan or garbanzo flour,
  • 2 cups water
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne chilli powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
Tempering Oil
  • ¼ cup oil, I use avocado oil
  • 3 dried red chillies
  • 1 teaspoon cumin seeds
  • 10 curry leaves
  1. In a large bowl, add the garbanzo flour and all the spices including garlic and ginger.
  2. Add the water and mix into a thick batter.
  3. Add more water if necessary to thin out but thick enough so the batter can coat the vegetables but not gloppy.
  4. Heat the oil up to 350F.
  5. Add the cauliflower or vegetable of choice into the batter and mix.
  6. Once the oil is hot enough, drop enough battered vegetables and fry.
  7. Don't over crowd the pan,
  8. Once the fritters are golden brown and the vegetables soft, pull out of the oil and drain on paper towel.
  9. Repeat until all the batter is used up.
  10. Keep to the side and work on the curry.
  1. In a measuring cup or bowl, beat the 2 tablespoons of garbanzo bean flour into the yoghurt.
  2. Mix well.
  3. Add the spices, garlic and ginger and mix.
  4. In a medium pot, add the yoghurt mixture and the 2 cups of water.
  5. Mix together well to incorporate.
  6. Place on medium heat and bring to a simmer.
  7. The curry will begin to thicken and darken in colour to a deep yellow.
  8. Once it begins to thicken, make the tempering oil.
  9. In a small fry pan, heat the ¼ cup of oil.
  10. Once heated, slowly add the cumin seeds, red chillies and the curry leaves, careful they will splutter.
  11. Once the curry has thickened and is bubbling, slowly add the hot oil over the top.
  12. Add the fried fritters, you don't have to add them all.
  13. I alway keep some separate.
  14. Let the curry simmer with the bhajiyas for a couple of minutes and then turn off the heat.
  15. Check for salt and adjust accordingly.
  16. Serve with some white basmati rice.
  17. I also like to eat it straight up without anything.
I used cauliflower this time because I had beautiful cauliflower from the market. My favourites are also the onion bhajiyas. You can use any vegetable you like. I also did not blanch my cauliflower because it was so fresh and tender. If yours feels a bit more tough, you can blanch them beforehand in some boiling water or even in the microwave.
Recipe by Coffee and Crumpets at https://www.coffeeandcrumpets.com/dahi-ki-kadhi-yoghurt-curry-cauliflower-fritters/