Kadhi Pakoda Recipe | How to make Pakode Kadhi

Kadhi Pakoda Recipe | How to make Pakoda Kadhi

Kadhi is a wonderful curry. Spicy, aromatic, tasty, tangy and a wonder in a plate. When Kadhi is cooked and for that, when we heat oil and throw in methi dana (fenugreek seeds), the whole neighborhood knows that today it will be kadhi in meal.

In north india, we have so many variations of kadhi. Whether it be  punjabi kadhi, awadhi kadhi, sindhi kadhi, rajasthani kadhi or it be a mix of any of these kadhi and vegetables or greens, kadhi is never failing to impress. Apart from these plain kadhi and vegetable kadhi, there are Pakora kadhi and boondi kadhi. These kadhi also have a special place in every one's kitchen and heart too. 

It is better to prepare kadhi with buttermilk but in case, it is not available , plain yogurt can be beaten and thinned with water and can be used to make Kadhi. It is important to beat yogurt and make it thinner with water else kadhi will curdle while cooking and will be very thick. Also yogurt should not be fresh. It should be 2 days old which adds a sourness and it brings out a very good flavor in kadhi.

I have prepared kadhi using buttermilk and yogurt both. Buttermilk Kadhi tastes better than the yogurt one but still, yogurt is a good alternate to make kadhi with. I often prepare kadhi with laban ( UAE version of buttermilk) . Masala Buttermilk, which is often seen in the shopping counter should not be used to make kadhi. Thats too thin consistency to make kadhi. 

Pakoda or pakore are prepared using gram flour and are deep fried. pakoras can be prepared using air fryer too. 

So, here is the recipe of Pakode Kadhi recipe.

Ingredients for Pakoda Kadhi

Ingredients for Pakode

Gram Flour (Besan) : 2/3 cup Asafoetida : 1 pinch'Salt to taste Turmeric Powder : 1/4 tsp Red Chilli Powder : 1/2 tsp (adjust) Carom Seeds : 1 tsp Garam Masala : 1/2tsp Baking Powder : 1/4 tsp Oil : to deep fry

Ingredients for Kadhi

Gram Flour (Besan) : 1 cup Beaten Yogurt : 1 cup Water : 3 cups (adjust accordingly) Onion : 1(finely chopped) Ginger Garlic Paste : 1 + 1/2 tsp Bay Leaf : 1 Black Pepper Corn : 7 - 10 Cloves : 4 - 5 Fenugreek Seeds : 1 tsp Cumin Seeds : 1 tsp Red Chili Powder : 1/4 tsp Coriander Powder : 1/2 tsp Turmeric Powder : 1/2 tsp Garam Masala : 1/2 tsp Salt to taste Oil : 2 tbsp

How to make Pakoda Kadhi

First we make pakode. Mix besan (gram flour) with turmeric powder, red chilli powder, salt, asafoetida, garam masala and carom seeds. Add water to make a medium thick consistency batter. Add baking powder. You can add a pinch of baking soda replacing baking powder.

Mix all the ingredients well and leave no lumps. 

Heat oil in a deep frying pan or kadahi. When oil is hot leave a drop of batter and check if it comes up in in a medium fast speed. Thats the right temperature. Now, use a spoon to leave gram flour batter slowly in kadahi and deep fry to make pakode. Fry till the pakoda is golden and slight brown in color. Drain the excess oil from pakode and keep aside. 

Pakoda well be needed at last. Now we can start preparing kadhi. For kadhi we need a broad and medium deep kadahi. 

First we have to make another batter for kadhi. For this , In a pan, mix beaten yogurt and gram flour. Mix well with a fork. Leave no lumps. It is good if we can mix the besan in yogurt or buttermilk and keep it aside for 10 minutes. 

Now to make kadhi, heat oil in a pan. Leave bay leaf, pepper corn and cloves in it. Fry till cloves are swollen.

Now add fenugreek seeds and cumin seeds in it. When cumin and fenugreek seeds crackle, add chopped onion in it. Fry onion till it becomes translucent. Add ginger garlic and cook till raw smell of ginger and garlic is gone completely. 

Now add turmeric powder, coriander powder and red chili powder. Fry for a while.

Now add the besan (gram flour) and yogurt mix batter. It is important to keep stirring the batter while cooking or else it may curdle. Now here is a trick, if you are using yogurt to make kadhi, keep the flames medium high. If you are using buttermilk for kadhi, cook it on low / medium flames. Add 3 - 4 cups of water in it and keep stirring. Check the consistency of kadhi. If you feel it is still thick, please add water for desired consistency. Kadhi becomes thick after it is cooked and kept for a while, so please adjust water for desired consistency.

Bring this to boil and lower the flames. After the kadhi comes to boil, we can leave stirring it. Now if we leave, it wont curdle. Add salt now. We should not add salt in the beginning because the batter may curdle , so we add salt in the end. Keep cooking on low flames for another 7 - 10 minutes. You will see that it starts to thicken and sticks to the sides of pan. Once it starts sticking to the wall of pan, it is ready. Turn the flames off and leave pakode in it.  

Pakode Kadhi is ready. Sprinkle garam masala and serve it hot with rice/ naan / roti / chapati.

What is Kadhi ?

1. Kadhi is a very popular spicy and tangy curry which is prepared using gram flour, yogurt and aromatic whole spices. 

Which Indian state is the origin of kadhi ?

Rajasthan

Is sindhi kadhi and kadhi same ?

3. No, sindhi kadhi is prepared without gram flour and tamarind is used for tangyness where as kadhi is prepared using gram flour and yogurt.