Complete Recipe for Dahi ki Tikhari
Pack your bags.. I am taking you to Kathiyawad, Gujrat and introducing you to spicy – Dahi Ki Tikhari. A dish savored with Bajri ka Rotla.
Cooking Process: Dahi Tikhari
- 1/2 tsp cumin seeds (jeera).
- A pinch of asafoetida powder (hing).
- 1/2 tsp turmeric powder (haldi).
- 1 tsp coriander & cumin seeds powder.
- 1/2 tsp roasted cumin seeds (jeera) powder.
- 2 garlic cloves and 1.5 tsp red chilli powder (crushed)
- Salt as per taste.
- 1/2 tsp water.
- 2 cup thick curd.
- Some finely chopped coriander.
- Heat up the pan, put it on a medium flame.
- Add 1/2 tsp cumin seeds (jeera).
- Add a pinch of asafoetida powder (hing).
- Add 1/2 tsp turmeric powder (haldi).
- Add 1 tsp coriander & cumin seeds powder.
- Add 1/2 tsp roasted cumin seeds (jeera) powder and mix it.
- Add garlic and chilli powder paste (take 2 garlic cloves and 1.5 tsp red chilli powder and crush it well) then mix it on slow flame. (You can also add onions or tomatoes as per your choice).
- Add salt as per taste.
- Add 1/2 tsp water to avoid burning.
- Add 1 bowl thick curd (dahi) and turn off the stove quickly and stir the mixture gently. (To get thick dahi take a bowl, put a seive along with a muslin cloth over it, put curd in it and keep it for half an hour before making it to drain water).
- Add some finely chopped coriander on it.
- And then your Kathiawad Special Dahi Ki Tikhari is ready… serve it with Bajra roti/ other parathas to taste better!!
Watch Video: Dahi Tikhari - Gujarati Traditional Recipe
Watch YouTube video on https://www.youtube.com/watch?v=sIYfbxLYklQ&t=207s.
Also try Pav Bhaji Masala Suji Dhokla.
Leave a Review