Kadhi Pakodi

Kadhi Pakodi 1

Kadhi pakodi is one of the most popular food of north india. It can be served with roti or rice. Tastes equally good with both.

This recipe is for Punjabi Kadhi Pakodi which is a little on thick side. Rajasthani Kadhi is of soup like consistency and is usually served without pakodis.

Kadhi pakodi chawal

 

When I was young Kadhi Chawal was one of my favorite dishes. My mom used to make amazing kadhi bursting with flavors. It used to be very spicy, sourish and rich. And on top of that I used to add sugar to my Kadhi Chawal. So, you love a dish because it is spicy and sourish in taste and then add sugar to it. Sounds weird (a little maybe). But the final taste was so amazing!! You should try it sometime (if you have not already).  ;-)

One day when we were discussing our favorite foods (We do that a lot) I sheepishly told Axat about this habit of mine. And he confessed that he used to do the same. Well someone did say matches are made in heaven.:-)

kadhi 1

We usually make extra quantity of Kadhi than required and have it next day with paranthas. Out of this world I tell you. Kadhi tastes even better next day. All the flavors are blended very well and Kadhi is really thick. Just reheat it and enjoy.

Kadhi pakodi chawal 1

Kadhi takes a lot of time to cook on gas but it does not take that much effort. You do not have to keep on stirring it continuously. You can make pakodis in the mean time or do some other work.

Kadhi

 

How to make Kadhi Pakodi

Preparation time: 10 minutes
cooking time: 35-40 minutes
Serves 4 persons

Ingredients:

For Kadhi:

2 cups sour curd
1/3 cup besan ( Bengal gram flour)
¼ tsp turmeric powder (haldi)
¼ tsp red chilli powder
salt to taste

1 tbsp ghee
½ tsp fenugreek seeds
1 red peppercorns dried (sukhi lal mirch)

¼ tsp garam masala

2-3 cups water + more

For tempering:

2 tbsp Ghee (Clarified butter )
¼ tsp asafoetida
6-7 curry leaves
½ tsp Cumin seeds ( Jeera)
2 fresh green chillies
1 piece of ginger
½ tsp red chilli powder
 For pakodi:
1 cup besan ( Bengal gram flour)
¼ tsp asafetida
¼ tsp red chilli powder
salt to taste
Water

oil for deep frying

Coriander leaves( Cilantro) for garnish

Note: we like our Kadhi pakodi to be rich and spicy. You can adjust the amount of spice and ghee according to your taste.

pakodi

To make Kadhi Pakodi

For Kadhi:

Add Besan, salt, red chilli powder and turmeric powder to curd. Mix thoroughly so that no lumps are formed.
In a thick bottomed kadai heat 1 tbsp ghee. Add fenugreek seeds and dried red peppercorn. When seeds crackle add the curd mixture and water to it. Let it boil on high for 2 minutes. Keep stirring continuously.

Turn the flame to low and let it simmer for 30-40 minutes. Keep stirring occasionally so that the mixture does not stick to the sides. Add water to reach the desired consistency.
You can prepare the pakodis in this time.

After 30-40 minutes switch off the flame and add garam masala to the kadhi.

 pakodi 1

For pakodi:

Mix all the ingredients except oil and make a thick batter.

Heat oil in a kadai. To check oil is hot or not drop a small ball of besan mixture in hot oil. If it floats oil is hot if it stays in the bottom oil is still not warm enough.

Drop 6-7 small balls of besan mixture in the hot oil. Don’t worry if they are not of perfect round shape. Keep turning them so that they are cooked on all sides uniformly. Deep fry the pakodis till they are golden brown. Remove from the oil and keep aside.

If you want crisp pakodis you can add them straightway to kadhi. And if you like soft pakodis after removing from oil soak them in a bowl of water for 1 minute. Press to remove excess water and then add to the prepared Kadhi.

Kadhi Pakodi 2

Tempering:

In a small kadai heat ghee. Add asafetida and cumin seeds to it. When they start to crackle add curry leaves, green chillies and ginger. After 1 minute add red chilli powder and switch off the flame immediately. Add to the Kadhi Pakodi and cover with a lid for some time.

Garnish with coriander leaves and serve hot with rice or roti.

Kadhi pakodi chawal 3

 

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5 Responses to Kadhi Pakodi

  1. Pingback: Raabdi - Rajasthani Hot drink | whatscookingmom.inwhatscookingmom.in

  2. I am new visitoг at your blоg…i liked it a &X6c;&X6F;t…good w&X6f;rk

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  3. Pingback: Dal Baati Churma | whatscookingmom.inwhatscookingmom.in

  4. Love Gujarati food and had this in Baroda last year.
    Praveen Kumar recently posted…Baby Jackfruit CurryMy Profile

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