Kadhi Pakoda

When you are out of veggies in your fridge during rainy season, try this. You just need few ingredients from your panty. Absolutely delicious kadhi!!! It is gluten free and nut free. This is one of my favourite dish which I was craving to eat for long time. In this dish besan fritters are soaked in yogurt besan soup/gravy. It is absolutely divine! It is slightly tangy. You only need jeera rice to go along kadhi and nothing else. Pakodas/fritters are deep fried but you can also prepare in appam pan. If you go to any Punjabi restaurant, you will definitely find this dish on their menu. It is very easy to prepare and don’t need much veggies so perfect time to prepare when you are out of fresh vegetables. I have used ajwain (carom seeds) in tampering which helps in digestion.

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This recipe serves 2-3 people.

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Ingredients:

For pakoda
1 cup besan/gram floor
1 big onion finely chopped
1/2 tsp ajwain seeds
1/2 tsp red chili powder
Salt to taste
Oil for frying

For kadhi & tempering
1½ cup sour Yogurt
3 tbsp besan/Gram flour
1/2 tsp methi/fenugreek seeds
1 tsp turmeric powder
1/2 tsp chili powder
1/2 tsp methi/fenugreek seeds
Small pinch of asafoetida
1 tsp cumin seeds
1 tsp ajwain seeds
7-8 curry leaves
2 dry red chilies
Small piece of ginger grated
1 medium onion thinly sliced
Salt to taste
Oil for cooking

Procedure
1. Mix all pakoda ingredients in a bowl except keep oil which you will need for frying. Keep this mixture on side for 30 minutes. Before frying, mix it well and if dough is too dry, then add little water and mix well.

2. Heat frying pan with some oil. When oil is hot, reduce the heat to medium. Drop small amount of batter using hand or spoon. Make few fritter at a time. Deep fry stirring it so fritter cooks well and turns brown from all sides. When done, remove on paper towel and make another batch. When all fritters are ready, keep on side. You can prepare this a day ahead and store in fridge until use.

3. Mix besan and yogurt so there is no lump of flour. Then add fenugreek seeds, chili powder, turmeric powder, salt and asafoetida. You can add fenugreek seeds in tempering also but I don’t enjoy bitter taste so I add it directly to the kadhi. Keep this on side.

4. Heat a wide pan, add 1 tbsp oil. When oil is hot, turn down heat to medium. Then add cumin seeds and ajwain. When cumin seeds starts to turn brown, add curry leaves and dry chilies. Stir this and then add thinly slices onion. Cook onion till soft.

5. Add kadhi mix to the pan when onion are soft and transatlantic. Stir it well and immediately add 3 cups of water. Cook on medium heat steering continuous for 1st few mins. Add more water if it’s too thick, you will need runny consistency as pakora will absorb lot of water. Also adjust the salt. Cook for around 7-8 minutes so besan is cooked properly.

6. Add pakoda in kadhi, mix well, cover the pan with lid and turn off the heat. Leave it for 10 mins and then serve.

This kadhi pakoda has wonderful flavour of ajwain and curry leaves. Yogurt gives tangy taste. It taste the best with plain or jeera (cumin) rice. You can also serve this with roti or paratha. You have to try this kadhi once, I am sure you will love it as much as I do.

Try this kadhi and adjust the heat and sweetness as per your taste.

Please do leave a comment or let me know if you have any questions.

Thank you for visiting my blog. Until next time!

You can check out other kadhi recipes below.
Bhindi Kadhi
Baigan Kadhi
Gujarati Kadhi

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