Kadhi Pakodi Recipe
Kadhi is an Indian Gravy dish made of Gram Flour and curd with gram flour Pakodi/ fritters.
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Servings: 4 people
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.