Kadhi pakoda (or just kadhi), is a popular North Indian preparation that consists of a thick mildly spicy gravy made of gram flour, yogurt, and spices, with batter fried dumplings, called pakoda, in it. This dish sees slight variations across the North Indian region, with different cooking method and ingredients incorporated in different states. For example, a typical Bihari kadhi mostly has a plain gram flour dumpling; a Gujarati kadhi is slightly sweet in taste; Sindhi Kadhi is of a thinner consistency made for a more spice loving palate; while a Punjabi kadhi features batter-fried onion fritters (pyaaz pakoda) in place of a plain pakodas; and so on.
Served with chapatti or plain steamed rice, the dish is eaten mostly during winter seasons as the yogurt in the kadhi acts as a cooling agent. So get ready to feast on a rich Punjabi kadhi with this recipe.
Serves: 2 INGREDIENTS
2 TBSP GRAM FLOUR (Besan)
8 TBSP CURD
1 TBSP TURMERIC POWDER
SALT TO TASTE
1 SPRIG CURRY LEAVES
2 TBSP OIL
¼ TBSP HING
2 DRY RED CHILLIES
2 CHOPPED GREEN CHILLIES
½ TBSP KASURI METHI
INSTRUCTIONS
Blend besan, turmeric powder, water and curd in blender till its smooth
Heat oil in a pan, add mustard seeds, hing, kasuri methi, dry chilies and green chillies.
Mix them well and let them be on heat for 2-3 minutes
Add the batter and simmer the flame
Let it cook for 20-25 minutes
Keep stirring it every 10 minutes
Turn off the gas and garnish with coriander
Serve it with rice or roti
QUICK TIPS
You can add onions and pakoras as well in kadhi
You can use sour or greek curd
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