Kadhi Pakoda is an all-time favorite dish in my house. My daughter can eat Kadhi-Pakora almost every other day. Kadhi or Karhi is served as a main course for lunch or dinner. The combination of Kadhi and Chawal (Rice), is really delicious and satisfying to eat. Kadhi is comprised of thick gravy made of Sour curd/Plain Yogurt (dahi) or buttermilk, by adding chickpea or gram flour/ besan , with fritters/pakodi of gram flour submerged in the Kadhi Gravy.
For the Fried Pakodi (Fritters)
1 cup of Besan/Gram Flour
1/4 Teaspoons Of Ajwain Seeds/Bishop's Weed
A Pinch Of Hing/Asafetida
3/4 Cups Of Water
A Pinch Of Red Pepper Powder
Salt As Per Your Taste
For the Kadhi Gravy :
1 Cup of Dahi/Curd/Plain Yogurt
1/4 Cups of Besan/Gram Flour
1/2 Teaspoon of Methi Seeds/Fenugreek
A teaspoon of Haldi/Turmeric
3-4 Kadhi Patta/ Mithi Neem/Curry Leaves
A Pinch Of Hing/ Asafoetida
A Pinch Of Red Pepper and a Pinch of Salt, Or As Per Your Taste
For the Tempering/Tadka
3,4 curry leaves /kadi patta/meethi neem
1-2 green chilies(As per taste)
2-3 dried red chilies (As per taste)
1 tsp Mustard seeds/Raai
1/2 tsp red chili powder
3 tbsp mustard oil or ghee or any vegetable oil
Preparation and Cooking For Pakodis-
1. Put all of the Pakodi making ingredients inside a bowl, including the water.
2. Vigorously mix the batter for 5-6 minutes.
3. Add 1/4 teaspoon of oil to the batter and mix it again for 1-2 minutes. It should be smooth, make sure there are no lumps.
4. Set aside the batter, and get a Wok/Kadhai. Put it on the stove at medium heat.
5. Add in enough oil in the wok to deep fry and completely cover the pakodis.
6. Wait for the oil to get hot. In order to check if it is hot enough, you need to get about 1/4 teaspoon batter and put it inside of the wok. If the piece of batter rises, then the oil is ready. If not, then
wait for 1-2 more minutes.
7. While at medium heat, put portions of the batter inside the wok using a 1 tablespoon steel utensil, or any spoon similar to that size. The wok can hold up to 9 or 10 pakodis at a time.
8. Fry the Pakodis until they are golden brown.
When you have all the pakodis you need, take them out on a plate, and set it aside.
Kadhi Gravy Cooking Instructions:
1. Mix the yogurt and gram flour together in a bowl with 1/8 Cup of water.
2. Turn on the stove with the flame at medium heat and put 1 tablespoon of oil in a saucepan.
3. Add the fenugreek, asafoetida, curry leaves, and salt.
4. Let the methi seeds cook for 2 or 3 minutes.
5. Bring the flame to low heat and add the yogurt and gram flour mixture to the saucepan. Mix for 2-3 minutes.
6. When you are finished mixing, add 4 cups of water and turn the flame to high. Stir it until the gravy boils.
7. When it boils, switch the flame heat to medium and let the Kadhi gravy cook for 30 minutes. Stir the gravy often.
8. Add 1/2 cup of water after 30 minutes and stir for 10 minutes
9. Next, put the pakodis inside the gravy and let it cook for 20 more minutes at medium heat.
10. When it is done cooking, turn off the heat.
11. Heat the ghee/oil in a deep small pan on medium heat. Add 3,4 curry leaves and mustard seeds in the pan.
After 2 minutes, when the Mustard seeds start sizzling, add Red Chilies and/or Green Chilies. Do not overheat them, or else it will burn. Pour the tadka/tempering on the Kadhi.
Garnish it with cilantro leaves.
The delicious Kadhi Pakoda is ready!
Kadhi Pakoda is best enjoyed with Rice and Roti.
Fritters/Pakodi : To make soft spongy Pakodi, whisk Gram flour/Besan with water, other ingredients and a pinch of baking soda or Eno in it.