kechikdi

kechikdi is a term that can refer to several different things depending on the context. In some South Asian cultures, particularly in Gujarati cuisine, it denotes a type of savory pancake or fritter. These are typically made from a batter of chickpea flour (besan) and various spices, often incorporating finely chopped vegetables like onions, spinach, or fenugreek leaves. The batter is then fried until golden brown and crispy. kechikdi can be served as a snack or a side dish, often accompanied by chutneys or yogurt.

Outside of culinary contexts, the word or variations of it might appear in regional dialects or as a personal name, though these uses are less common in general discourse. Its specific meaning is heavily reliant on the geographical and cultural background from which it originates. Without further context, the culinary definition is the most widely recognized. The preparation methods can vary, with some recipes calling for steaming or baking the batter instead of frying, leading to a softer texture. The spice profile is also adaptable, allowing for a range of flavors from mild to intensely spicy.