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Aloo Pakoda Kadhi

Aloo pakoda Kadhi

Nidhi Agrawal
Aloo pakoda Kadhi is very delicious & tangy yogurt curry made by using pakodas made with potatoes. I remember, My mother use to make this kadhi and our guests like it a lot. This is a different version of kadhi .
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 179 kcal

Ingredients
  

For Pakodas

  • 3 Boiled Potatoes (medium)
  • 1 tbsp Besan or Gram Flour
  • ½ tsp Red Chilli Powder
  • ¼ tsp Turmeric Powder
  • ½ tsp Garam Masala Powder
  • Salt to taste

For Kadhi

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

For Tempering

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

Instructions
 

  • Preparing Pakodas
  • In a bowl add potatoes, gram flour, red chilli powder, turmeric powder, garam masala powder and salt.
  • Mix everything well to make a dough and keep aside covered for 5 minutes.
  • Keep ¼ dough aside to mix with curd, and make small balls with rest of the dough.
  • Heat oil for deep frying in a pan or kadai. Fry the potato balls in the oil.
  • When the aloo pakoras are partly cooked, then turn over and fry the other side.
  • Fry till the pakoras are crisp and golden in colour.
  • Remove the fried pakoras and place them on a kitchen paper towel so that extra oil is absorbed.
  • Make all the pakodas in the same way.
  • Preparing Kadhi
  • Mix curd, besan and the ¼ potato dough 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.
  • Heat oil and add fenugreek seeds, cumin seeds, hing and whole red chillies.
  • When the cumin seeds starts crackling, add garlic and curry leaves. Saute for 3-4 minutes.
  • Add the curd mixture, give it a boil (stirring continuously) on high flame.
  • Once 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.
  • Now add the Pakodas and simmer for another 5-6 minutes so that so pakodas gets soft and soak up flavours.
  • Aloo pakoda kadhi is ready.
  • For Tampering
  • 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).
  • Serve hot (garnish with ghee & coriander leaves) with chapati or rice.
Keyword aloo pakoda kadhi, kadhi, pakoda kadhi, punjabi kadhi