Introduction
About this Recipe
By: Complete Food Company
Let me tell you about a very special dish called Kadhi Pakoda. This recipe is super close to my heart because it comes from my mom. She has been making this delicious Kadhi Pakora for many years, and everyone in our family loves it!
Ingredients
- For the Pakoras (Fritters):
- 1/2 cup gram flour (besan)
- 1 small onion, finely chopped
- 2-3 green chili, finely chopped
- 2 tbsp chopped fresh cilantro
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp turmeric powder
- 1 tsp chaat masala
- 1/2 teaspoon red chili powder
- Pinch baking soda
- Salt to taste
- 1/4 cup water
- Oil for deep frying
- For the Kadhi (Yogurt Curry):
- 1 cup yogurt
- 1/2 tablespoons gram flour (besan)
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- 3-4 green chilies
- 1 inch ginger
- 4-5 garlic
- 1 small onion finely chopped
- 7-8 curry leaves
- 1 tbsp Salt
- 3 cups water
What is Kadhi Pakoda?
Kadhi is a yummy yogurt sauce that is cooked slowly with spices. Pakodas are crispy fritters made from a batter of onions, gram flour (also called besan), and some spices. When you put the crispy onion pakoras into the tangy Kadhi, it creates a tasty mix that is just amazing.
There are many different ways to make Kadhi across India, and each region has its own special recipe. Even though the spices might change, the yogurt sauce is usually thickened with gram flour, which gives it a nutty flavor. The yogurt used is a little sour, so the dish has a nice, tangy taste.
Punjabi Kadhi, the one my mother makes, is different from other kinds of Kadhi. It’s thicker and creamier, which makes it extra comforting. The onion pakoras add a lot of texture and balance the creaminess of the yogurt sauce perfectly.
In our family, we love to eat Kadhi Pakora with steamed rice. We even have a special name for it: Kadhi Chawal, where “chawal” means rice in Hindi.
Whether you have it with or without pakoras, Kadhi is a dish that brings warmth and happiness to the table. If you ever get a chance to try it, I’m sure you’ll love it as much as we do!
Servings
4
Ready In:
1hrs 15min
Good For:
Main Course
Step by Step Instructions
Step 1
Prepare the Pakoras:
In a mixing bowl, combine gram flour, finely chopped onion, green chili, cilantro, cumin powder, coriander powder, turmeric powder, red chili powder, baking soda, chaat masala and salt.
Step 2
Add water gradually and mix to form a thick batter.
Heat oil in a deep frying pan over medium heat.
Step 3
Drop spoonfuls of batter into the hot oil and fry until golden brown and crispy. Remove and drain on paper towels.
Step 4
Prepare the Kadhi:
In a large bowl, whisk together yogurt and gram flour with turmeric and red chilli powder until smooth and well combined.
Step 5
Heat oil in a pot over medium heat. Add mustard seeds and curry leaves. Once they start to splutter, add onion, green chilies, garlic and ginger. Sauté until onions are golden in colour.
Step 6
Pour in the yogurt mixture and stir continuously to avoid lumps.
Reduce the heat and simmer for about 15-20 minutes, stirring occasionally.
Add salt to taste.
Step 7
Gently add the fried pakoras to the simmering kadhi. Optionally add tempering of ghee, dry red chilli and chilli powder. Allow them to soak in the kadhi for about 5 minutes.
Step 8
Serve hot with steamed rice or roti.
Enjoy your Kadhi Pakoda!
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Thank you!
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