Pakoda Kadhi

Pakoda Kadhi is a popular North Indian dish made with deep-fried chickpea flour fritters (pakodas) simmered in a spiced yogurt-based gravy (kadhi).

Here’s a detailed recipe to make Pakoda Kadhi at home:

Ingredients

For Pakodas (Fritters)

• 1 cup besan (gram flour)
• 1 small onion, finely chopped
• 1-2 green chilies, finely chopped
• 1/2 teaspoon ajwain (carom seeds)
• 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon baking soda
• Salt to taste
• Water, as needed
• Oil, for frying

For Kadhi

• 2 cups yogurt (curd)
• 1/2 cup besan (gram flour)
• 6-7 cups water
• 1 teaspoon turmeric powder
• 1-2 teaspoons red chili powder
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• Salt to taste

For Tempering (Tadka)

• 2 tablespoons oil or ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 dry red chilies
• A pinch of asafoetida (hing)
• 10-12 curry leaves

Instructions

Preparing the Pakodas

1. Mix Ingredients:
   • In a bowl, combine besan, chopped onion, green chilies, ajwain, red chili powder, turmeric powder, baking soda, and salt.
   • Add water gradually to make a thick, smooth batter.
2. Fry Pakodas:
   • Heat oil in a deep frying pan over medium heat.
   • Drop spoonfuls of batter into the hot oil and fry until the pakodas turn golden brown and crispy.
   • Remove and drain on paper towels to absorb excess oil. Set aside.

Preparing the Kadhi

1. Mix Yogurt and Besan:
   • In a large bowl, whisk together the yogurt and besan until smooth and lump-free.
   • Add turmeric powder, red chili powder, ginger paste, garlic paste, and salt. Mix well.
   • Gradually add water while continuously whisking to ensure there are no lumps.
2. Cook Kadhi:
   • Transfer the yogurt mixture to a large pot and bring it to a boil over medium heat, stirring continuously.
   • Once it comes to a boil, reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally. The kadhi should thicken slightly.

Preparing the Tempering (Tadka)

1. Heat Oil:
   • In a small pan, heat oil or ghee over medium heat.
2. Add Spices:
   • Add mustard seeds and let them splutter.
   • Add cumin seeds, dry red chilies, and a pinch of asafoetida.
   • Add curry leaves and sauté for a few seconds until the spices are fragrant.

Combining Pakodas and Kadhi

1. Add Pakodas:
   • Add the fried pakodas to the simmering kadhi and let them soak for 5-10 minutes.
2. Add Tempering:
   • Pour the prepared tempering over the kadhi and mix gently.

Serving

• Serve the pakoda kadhi hot, garnished with fresh coriander leaves. It pairs well with steamed rice or roti.