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 flour
- 1 tbsp Chilli powder
- ½ tbsp turmeric powder
- 1 tbsp Ginger-garlic paste
spiced yogurt gravy
- 2 tbsp Oil
- 1 tbsp Cumin seeds
- ½ tbsp Mustard seeds
- ¼ tbps Carom seeds
- 2 nos Dried red chilies
- 1 Ginger-garlic paste
- 1 cup Coconut yogurt or plain yogurt
- ¼ cup gram flour
- ½ tbsp Turmeric powder
- ¼ tbsp Red chili powder
- 2 tbsp Salt as per taste
- 1 cup Water
- A generous pinch of asafoetida
- 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.