Kahdi

Kahdi refers to a type of traditional savory cake or fritter popular in various parts of India, particularly in Gujarati cuisine. These snacks are typically made from a batter that incorporates a variety of flours, vegetables, and spices. The most common base ingredients include chickpea flour (besan), sometimes mixed with wheat flour or semolina.

Common additions to the kahdi batter can include grated vegetables like cabbage, bottle gourd (lauki), or spinach. Spices such as turmeric, red chili powder, coriander, and cumin are frequently used to enhance the flavor. The batter is usually steamed or fried, resulting in a dense yet flavorful dish. Steamed kahdi, known as muthia, often has a softer texture, while fried versions, sometimes called dhokla or Khandvi depending on preparation, offer a crispier exterior.

Kahdi can be served as a snack on its own, often accompanied by chutneys or yogurt. It is also sometimes incorporated into other dishes, like curries, where the kahdi pieces absorb the flavors of the sauce. The preparation and ingredients can vary significantly from region to region and even household to household, reflecting the diverse culinary landscape of India.