Kadhi Pakoda / Kadi Pakora

Ingredients

For The Kadhi

• 2 cups curd
• 3 tbsp besan
• 1/4 tsp turmeric powder
• 1 tbsp oil
• 1/2 tsp cumin seeds
• 2 cloves
• 1 small stick cinnamon
• 1/4 tsp fenugreek seeds
• 1/2 tsp coriander seeds
• 4 to 6 curry leaves
• 2 whole dry kashmiri red chillies, broken into pieces
• 1/2 tsp ginger paste
• 1/2 tsp chilli powder
• Salt to taste

For the Pakodas

• 1 cup besan
• 2 tbsp coriander, finely chopped
• 1/4 tsp turmeric powder
• A pinch of baking soda
• 1 tsp cumin seeds
• 1 tsp green chillies, finely chopped
• Salt to taste
• Cooking oil for deep-frying

Method

For the Kadhi

Step 1

Mix the curds, besan, turmeric powder, salt and 2 cups of water in a deep bowl and whisk well using a whisk. Keep aside.

Step 2

Heat the oil in a deep non-stick pan, add the cumin seeds, cloves, cinnamon, fenugreek seeds, coriander seeds, curry leaves and kashmiri dry red chillies and sauté on a medium flame for a few seconds.

Step 3

Lower the flame, add the curd-besan mixture, ginger paste, chilli powder and a little salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.

For the Pakodas

Step 1

Mix all the ingredients along with approx. ½ cup of water in a deep bowl and stir well to make a thick batter.

Step 2

Heat oil in a deep non-stick pan and drop spoonfuls of the batter into the hot oil. Deep-fry a few at a time till they turn golden brown in colour from all the sides.

Step 3

Drain on tissue paper to absorb excess oil and keep aside.

Step 4

Re-heat the kadhi and bring to boil, just before serving

Step 5

Add the pakodas, mix gently and cook on a medium flame for 1 to 2 minutes

Step 6

Garnish with freshly chopped coriander and serve immediately

Nutritional Information

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