Kadhi pakodi is one of the most popular foods in 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 the thick side. Rajasthani Kadhi is of soup-like consistency and is usually served without pakodis.

When I was young Kadhi Chawal was one of my favorite dishes. My mom used to make amazing kadhi pakodi bursting with flavors. It used to be very spicy, nourish, 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.:-)

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

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 meantime or do some other work.

To Thicken Kadhi

To thicken the Kadhi, mix 1 tbsp of gram flour in 1/2 cup of water, give it a good stir, and add to the Kadhi. You will have to cook kadhi for a little longer to cook this added gram flour.

To make Punjabi Kadhi

For Kadhi:

Add Besan, salt, red chili 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 at this time.

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

 For pakodi:

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

Heat oil in a kadai. To check the 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 a perfectly round shape. Keep turning them so that they are cooked on all sides uniformly. Now, 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 the 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.

Tempering:

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

How to make Kadhi Pakodi

Kadhi Pakodi Recipe

Kadhi is an Indian Gravy dish made of Gram Flour and curd with gram flour Pakodi/ fritters.

4.86 from 7 votes

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Course: Main Course, Side Dish

Cuisine: Indian

Keyword: gluten free recipe, vegetarian side dish

Prep Time: 10 minutes

Cook Time: 40 minutes

Servings: 4 people

Author: Nidhi

Equipment

Kadhai

Ingredients

For Kadhi:

• 2 cups sour curd
• 1/3 cup besan Bengal gram flour
• ¼ tsp turmeric powder Haldi
• ¼ tsp red chili powder
• salt to taste
• 1 tbsp ghee
• ½ tsp fenugreek seeds
• 1 red peppercorn 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 chilies
• 1 piece of ginger
• ½ tsp red chili powder

For pakodi:

• 1 cup besan Bengal gram flour
• ¼ tsp asafetida
• ¼ tsp red chili powder
• salt to taste
• Water

oil for deep frying

Coriander leaves( Cilantro) for garnish

Serve with

• rice steamed
• Roti

Instructions

For Kadhi:

• Add Besan, salt, red chili 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.
• After 30-40 minutes switch off the flame and add garam masala to the kadhi.

For Pakodi:

• Mix all the ingredients except oil and make a thick batter.
• Heat oil in a kadai.
• To check the 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 a perfectly 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 the 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.

Tempering:

• In a small kadai heat ghee. Add asafetida and cumin seeds to it. When they start to crackle add curry leaves, green chilies, and ginger. After 1 minute add red chili 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.

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Notes

Note:

• we like our Kadhi pakodi to be rich and spicy. You can adjust the amount of spice and ghee according to your taste.
• If you want crisp pakodis you can add them straightway to the 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.
• To save time You can prepare the pakodis when Kadhi is cooking.

When you make this recipe don’t forget to tag us on Instagram and Facebook or use this hashtag #whatscookingmom
You can share your pics with us on email also (whatscookingmom@gmail.com)

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Malai Kofta Recipe
Rajma Masala Recipe
Aloo Pyaz ki Sabji
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