Kadhi Pakoda

Kadhi Pakoda is very delicious & tangy yogurt curry made by using pakodas made with gram flour. Kadhi pakoda is very famous dish in north india. It’s variant boondi kadhi is very quick and can be easily made when we are tired and want something quick.

Kadhi Pakoda

Ingredients (4 servings)

For Pakodas

• Besan or Gram Flour – 1 cup
• Red Chilli Powder – ½ tsp
• Turmeric Powder – ¼ tsp
• Garam Masala Powder – ½ tsp
• Ajwain Seeds – ¼ tsp
• Salt – to taste
• Water – ¾ cup (approx)

For Kadhi

• Curd (dahi) – 1 cup
• Bengal gram flour (Besan) – 3 tbsp
• Turmeric Powder (Haldi) – ¾ tsp
• Red Chilli Powder – 1 tsp
• Water – 3½ cups
• Oil – 1 tbsp
• Asafoetida (Hing) – 1-2 pinch
• Fenugreek (Methi) seeds – ½ tsp
• Cumin Seeds (jeera) – ½ tsp
• Red Chillies (broken) – 2
• Curry Leaves – 10-12
• Garlic Cloves – 4 (chopped)
• Salt – to taste

For Tampering

• Ghee – 1 tbsp
• Red Chilli Powder – ½ tsp
• Whole Red chillies – 1-2
• Coriander leaves – 1 tbsp (chopped)(for garnishing)

Method

Preparing Pakodas

1. In a bowl add gram flour, ajwain, red chili powder, turmeric powder, garam masala powder and salt (as required).
2. Mix everything well by adding water(little at a time) to make a little thick paste and keep aside covered for 20 minutes.
3. Heat oil for deep frying in a pan or kadai. With the help of spoon or with your fingers drop spoonful of the pakora batter in the oil.
4. When the pakoras are partly cooked, then turn over and fry the other side.
5. Fry till the pakoras are crisp and golden in colour.
6. Remove the fried pakoras and place them on a kitchen paper towel so that extra oil is absorbed.
7. Make all the pakodas in the same way.

Preparing Kadhi

1. Mix curd and besan well. Add turmeric powder, red chilli powder and 3½ cups of water and mix well. Make sure that there are no lumps in it. Keep aside.
2. Heat oil and add fenugreek seeds, cumin seeds, hing and whole red chillies.
3. When the cumin seeds starts crackling, add garlic and curry leaves. Saute for 3-4 minutes.
4. Add the curd mixture, give it a boil (stirring continuously) on high flame.
5. When boiled add salt and let it cook on simmer for 12-15 mins. But don’t forget to stir the kadhi after every 2-3 minutes.
6. Now add the Pakodas and simmer for another 5-6 minutes so that so pakodas gets soft and soak up flavours.
7. Kadhi Pakoda is ready.

For Tampering

1. Heat ghee in a small pan, when hot add red chillies and red chilli powder and mix it. Pour this mixture on the kadhi just before serving (this will make it more spicy and attractive).
2. Serve hot (garnish with ghee & coriander leaves) with chapati or rice.

You might also like:

Dum Aloo Stir Fried Broccoli with Mushroom Baked Potato n Cauliflower Aloo Pakoda Kadhi