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

1 cup besan (gram flour)
2 cups yogurt
3 cups water
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
— salt to taste
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 tablespoons ghee or oil
1 pinch asafoetida (hing)
1 inch ginger, grated
2 cloves garlic, minced
2 pieces green chilies, slit
10 curry leaves
1 cup sliced onions
1 cup chopped spinach or fenugreek leaves
1/2 teaspoon baking soda
1/4 cup chopped coriander leaves

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.