Pakoda Kadhi is a popular North Indian dish that combines deep-fried gram flour fritters (pakodas) with a tangy and spiced yogurt-based gravy (kadhi). It is a comforting and flavorful dish that is often enjoyed with steamed rice or roti.
Ingredients
For Pakodas
.1 cup gram flour (besan)
.1 medium-sized onion, finely chopped
.1 small green chili, finely chopped
.1/2 teaspoon ginger paste
.1/2 teaspoon red chili powder
.1/4 teaspoon turmeric powder
.Salt to taste
.Water, as needed
.Oil for deep frying
For Kadhi
.1 cup yogurt (curd), whisked
.3 tablespoons gram flour (besan)
.2 cups water
.1/2 teaspoon turmeric powder
.1/2 teaspoon red chili powder
.Salt to taste
For Tempering
.2 tablespoons oil or ghee
.1 teaspoon mustard seeds
.1 teaspoon cumin seeds
.1/4 teaspoon fenugreek seeds (optional)
.A pinch of asafoetida (hing)
.2-3 dried red chilies
.8-10 curry leaves
For Garnish
Fresh coriander leaves, chopped
Instructions
In a mixing bowl, combine gram flour, chopped onion, green chili, ginger paste, red chili powder, turmeric powder, and salt. Mix well.
Gradually add water to the mixture and whisk until you get a thick batter consistency.
Heat oil in a deep pan or kadhai for frying the pakodas.
Drop small portions of the batter into the hot oil and deep fry until they turn golden brown and crispy. Remove the pakodas from the oil and drain them on a paper towel to remove excess oil. Set aside.
In a separate bowl, whisk the yogurt until smooth. Add gram flour, turmeric powder, red chili powder, and salt. Mix well until there are no lumps.
Heat 2 cups of water in a large pot. Once the water starts boiling, reduce the heat to low and slowly add the yogurt mixture while stirring continuously to avoid lumps.
Keep stirring and simmer the kadhi on low heat for about 15-20 minutes until it thickens slightly. Stir occasionally to prevent it from sticking to the bottom.
In a small pan, heat oil or ghee for tempering. Add mustard seeds and let them splutter. Then add cumin seeds, fenugreek seeds (optional), asafoetida, dried red chilies, and curry leaves. Sauté for a few seconds until fragrant.
Pour the tempering over the kadhi and mix well.
Add the prepared pakodas to the kadhi and let it simmer for another 5 minutes to allow the flavors to blend together.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice or roti.
Enjoy your delicious Pakoda Kadhi!
Recipe by : Aziz Hussain