Kadhi is a thick gravy or soup based on gram flour and may contain vegetable fritters called pakora, to which dahi (yogurt) is added to give it a bit of a sour taste.
Kadhi chawal is most popular dish originating from South Asia. Kadhi is prepared by mixing Curd, Besan and different spices. It is served with boiled rice /zeera rice and is very popular in the Northern and Western States of India. It usually has a thick consistency and contains fritters.
for pakoda you can follow this onion pakoda recipe.
one time you can make pakoras to freeze and use as emergency food. They are perfect with Punjabi kadi, a creamy Indian gravy that is served with these pakoras. You can also serve them as a starter with coriander chutney.
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Kadhi Pakoda recipe
Kadhi is a thick gravy or soup based on gram flour and may contain vegetable fritters called pakora, to which dahi (yogurt) is added to give it a bit of a sour taste.
Ingredients
Pakoda or fritters
- 500 gm Oil for deep frying
- ½ cup onions finely chopped
- 1 tbsp Salt as per taste
- 1 tbsp water
- A pinch of Baking Soda (soda-bi-carbonate)
- ½ cup  Gram flourÂ
- 1 tbsp Chilli powderÂ
- ½ tbsp turmeric powder
- 1 tbsp Ginger-garlic paste
 spiced yogurt gravy
- 2 tbsp OilÂ
- 1 tbsp Cumin seedsÂ
- ½ tbsp Mustard seedsÂ
- ¼ tbps  Carom seedsÂ
- 2 nos Dried red chiliesÂ
- 1 Â Ginger-garlic paste
- 1 cup Coconut yogurt or plain yogurt
- ¼ cup gram flour
- ½ tbsp  Turmeric powderÂ
- ¼ tbsp  Red chili powderÂ
- 2 tbsp Salt as per taste
- 1 cup  Water
- A generous pinch of asafoetida
- Â A handful of chopped coriander for garnishing
Instructions
- Take onions in a bowl add gram flour, ginger-garlic paste, salt, chilli powder, Baking Soda (soda-bi-carbonate). Mix well with fingers add water as per need to make normal batter, Heat oil for deep frying, make small pakoras from mixture and drop in the hot oil. Fry until crisp and golden in medium flame. And set aside.
- In a bowl, whisk the yogurt and water to make them smooth. Add gram flour, turmeric, chilli powder, salt and mix to combine well for 5 minutes so there are no lumps. In a deep bottom pan add the yogurt mixture and bring to a boil,Stir continuously. The kadhi will thicken, so add more water. Reduce heat to low and let simmer for another 8-10 min, so chickpea flour is well cooked.Turn off heat. Then taste seasoning and adjust if required.
- In pan heat oil on medium. add cumin seeds, mustard seed and carom seeds and let them crackle. Add ginger-garlic paste and red chili. Mix and cook for another 2 minutes. Pour the tempering over the hot kadhiA serve fritter topped with a good amount of kadhi and chopped coriander.Serve hot kadhi pakoras with steamed rice/ jeera rice.
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