Kadhi Pakoda

Kadhi Pakoda

Kadhi Pakoda

Veg

Yogurt-besan curry with onion fritters — a tangy, turmeric-yellow yogurt and chickpea flour soup thickened to a thin gravy consistency and tempered with mustard seeds, dried red chilli, and curry leaves, into which crispy onion-besan pakodas are dropped and left to soak until soft and swollen with the kadhi. The North Indian kadhi is thinner and more sour than the South Indian variety, eaten over plain rice at lunch.

Cuisines

Rajasthani Haryanvi Punjabi Delhi

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

Gram Flour 1 cup Gram Flour
Yogurt 2 cups Yogurt
water 3 cups Water
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
coriander powder 1 teaspoon Coriander powder
salt — Salt , to taste
Cumin 1 teaspoon Cumin , seeds
Mustard Seed 1 teaspoon Mustard Seed
ghee or oil 2 tablespoons Ghee or oil
asafoetida 1 pinch Asafoetida
Ginger 1 inch Ginger , grated
Garlic 2 cloves Garlic , minced
Green Chili 2 pieces Green Chili , slit
Curry Leaf 10 Curry Leaf
Onion 1 cup Onion , sliced
Spinach 1 cup Spinach , chopped
baking soda 1/2 teaspoon Baking soda
Cilantro 1/4 cup Cilantro , chopped

Instructions

  1. 1 In a bowl, mix besan with water, yogurt, turmeric, red chili powder, coriander powder, and salt to form a smooth batter.
  2. 2 Heat ghee or oil in a pan and add cumin seeds, mustard seeds, asafoetida, ginger, garlic, green chilies, and curry leaves.
  3. 3 Once the seeds splutter, add onions and sauté until golden brown.
  4. 4 Add the yogurt-besan mixture to the pan, stirring continuously to avoid lumps.
  5. 5 Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, stirring occasionally.
  6. 6 For the pakodas, mix besan with water, chopped spinach or fenugreek leaves, salt, and baking soda to form a thick batter.
  7. 7 Heat oil in a frying pan and drop spoonfuls of the batter into the hot oil.
  8. 8 Fry until golden and crispy, then drain on paper towels.
  9. 9 Add the pakodas to the simmering kadhi and cook for another 5 minutes.
  10. 10 Garnish with chopped coriander leaves before serving.

Tips

For a richer flavor, you can add a pinch of garam masala to the kadhi before serving.