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Makki ke Atte Ki Kadhi with Buttermilk Recipe | Rajasthani Style Makki ke Atte Ki Kadhi Using Chaas

Makki ke Atte Ki Kadhi with Buttermilk Recipe | Rajasthani Style Makki ke Atte Ki Kadhi Using Chaas

blessmyfoodbypayal
Makki ke Atte Ki Kadhi with Buttermilk Recipe is a rustic North Indian curry featuring tangy flavors, comforting texture, and wholesome cornmeal goodness.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Curry
Cuisine Indian, Rajasthani
Servings 6

Ingredients
  

1 cup = 250 ml

FOR MAKING PAKODAS

  • 1/4 cup makki ka atta/maize flour
  • 1/4 cup onion (cut lengthwise)
  • 1/4 tsp carom seeds
  • Pinch of asafoetida/hing
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp coriander powder
  • 1/4 tsp garam masala
  • Salt to taste
  • Water as required
  • 1/4 cup oil for frying

FOR MAKING KADHI

  • 3/4 cup makki ka atta/maize flour
  • 1 litre/4 cup buttermilk (or 1 cup sour curd + 3 cup water)
  • 1 cup onion (cut lengthwise)
  • 3 dry red chilies
  • 2 green chilies
  • 1 tsp cumin seeds
  • 1 tbsp Kashmiri Red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala
  • 1 tsp kasuri methi
  • Salt to taste
  • 2 tbsp oil
  • Water to adjust consistency (if needed)

Instructions
 

MAKING OF PAKODAS

  • Take onion, makki ka atta, carom seeds, hing, red chilli powder, turmeric powder, coriander powder, garam masala and salt in a bowl.
  • Mix them.
  • Add water, little at a time, and make a thick paste.
  • Take out small portions and fry them from the sides till brown and crisp.
  • Pakodas made of makki ka atta for kadhi are ready. Keep aside.

MAKING OF KADHI

  • Take butter milk in a bowl. Add maize flour, turmeric powder, coriander powder, garam masala and salt.
  • Give them a good mix leaving besides no lumps. Keep aside.
  • Now take oil in a pan. We are using the same leftover oil in which pakodas were fried.
  • Add cumin seeds and let them splutter.
  • Add green chilies, dry red chilies, onion and kashmiri red chili powder.
  • Saute for 2-3 minutes only so that onion turns slightly cooked but don't let the crunch of onion go.
  • Now add seasoned buttermilk while whisking.
  • When the buttermilk begins to boil, and pakodas. Cook for 2-3 minutes so that pakodas absorb the flavours of kadhi.
  • Lastly add kasuri methi and mix.
  • Our Makki ke Atte Ki Kadhi is ready. Enjoy with rice or makki ki roti with a dollop of butter.

Notes

  1. In case you don't have buttermilk, mix 1 cup of sour curd with 3 cups of water and mix well. . 
  2. You can make the same kadhi of besan if want to use buttermilk. Just replace 3/4 of makki ka atta with 1/4 cup of besan.
  3. The butter milk we have used is the liquid left after making Makhan from malai.
Keyword , Bharwan Aloo Recipe, buttermilk kadhi, chach ki kadhi, makki ke atte ki kadhi