Kadi Pakoda

Kadi Pakora 

Kadhi Pakora is a very popular dish in North India. This fabulous khadi pakora is my mother's recipe. She makes the best kadhi. Not too thick, not too thin, so just perfect with fried pakoras and a wonderful tempering. The Hindi word kadhi denotes a yogurt sauce that has been slow cooked for quite some time. The word pakora means fritters made from gram flour. Gram flour means in Hindi besan. In this recipe the fitters are made with savory, spiced batter made with onions, gram flour and seasonings. You can enjoy the kadhi without the pakoras too. Some people like to add Boondi to their kadhi.

In my family everyone loves to eat kadhi with rice and roti. Punjabi kadhi pakora is one of the most popular North Indian dishes. Khadi and chawal are the quintessential Delhi food. It is hard to ignore it if you grew up around that area. the Punjabi kadhi is different from the other regional variations of kadhi. this curry is thicker and creamier than other variations which have a slightly thinner consistency. Even kadhi recipe that is a family heirloom recipe and tastes super delicious.

Gram flour is made from black chick flour, and it has nutty flavor. And the curd is used to make kadhi is sour curd, so as a result this recipe has a sour, creamy and spicy taste. This is very easy to make but it is time consuming.

Some people love to eat crispy pakoras with kadhi. It is not surprise but there are lot more who love to eat soft and mouth melting pakoras soaked up in kadhi. But in punjabi style people always prefer soft and mouth melting pakoras they do not like crunchy pakoras. Even you can skip the onion and can make plain pakoras.

Kadhi Pakoras has lot of benefits. It provides essential nutrients such as calcium, protein, riboflavin, zinc and vitamin b12. It is easy to digest and keeps you feeling full for a long time. Even it is very good for diabetic. Kadhi is made with besan which is loaded with good bacteria which is healthy for the gut. It helps in to improves health.

A must try recipe so cook and enjoy with your family

Ingredients 

• 10-12 curry leaves 
• 2 sliced onions 
• 2 garlic cloves 
• 1 tsp chopped fresh coriander leaves 
• 4 cup curd
• 9 tbsp gram flour 
• 1/2 tsp hing
• 1 tsp fenugreek seeds 
• 1 tsp cumin seeds 
• 1 tsp kashmiri red chili powder 
• 1 tsp red chili powder 
• 1 tsp coriander powder 
• 1 tsp turmeric powder 
• 1 tsp garam masala 
• Water as required
• Salt to taste 
• Oil to cook 

Recipe 

• Take a pan and heat the oil for frying the pakoras on the low flame.

• For slurry - First take a bowl and pour the curd on it 

• Now add 4 tsp besan and whisk it well to make a smooth batter for kadhi.

• Pour the water and stir again then keep aside but you have to stir very well to make a smooth mixture without lumps. I have used 2 glasses of water.

• For Pakoras - To make pakoras take another bowl and add 5 tbsp besan and add chopped green chili.

• Add thinly sliced onion, I took one onion for this, and another one will use for kadi.

• Add all the spices like red chili powder, coriander powder, turmeric powder and salt then give a nice mix. I have used half quantity of spices.

• Then accordingly add water as required to make a thick batter.

• Then make a smooth batter.

• Fry the pakora till the crisp and golden turning over a couple of times for even cooking.

• When the pakora are partly cooked, then turn over with a slotted spoon and fry the other side and after frying all the pakoras and keep aside.

• Add all the whole spices like cumin seeds, fenugreek seeds and hing and cook to change their color.

• Add curry leaves, make sure that don't skip this step as you will know that something is missing from kadhi pakora recipe.

• Add chopped garlic and saute.

• Add thin sliced onion and saute for 2 mins on low flame.

• Add chopped green chili.

• Put all the spices like red chili powder, turmeric powder, coriander powder, and salt. I have used 1/2 tsp quantity of each spices.

• Now add curd slurry.

• Add more water as require and cook well.

 

• Increase the flame to medium flame and bring the kadhi to aboil. but keep on stirring often so that the bottom does not get browned.

• Add pakora and cook for some time.

• Sprinkle garam masala powder and mix well.

• Add coriander leaves.

• For final tadka put the oil and add kashmiri red chili powder then cook for 1 min and pour into the kadhi. This step is completely option so you can skip this.

• Serve it.

Serving             4

Cuisine          Indian

Preparation Time        10 mins

Cooking Time               45 mins

Advice

• Pakora batter should not be too thick and not too thin because it may not be soft and it will not get soaked in the kadhi properly.
• Use sour curd and use enough spice will give you tasty kadhi. Otherwise kadhi may taste bland.
• I have used half of quantity of spices and onion for pakora.
• Choose ingredients as per your preference.
• You can skip the last tadka.

Nutrition

• Calories           500 kcal
• Protein                 15 gm
• Fat                          9 gm
• Sugar                     2 gm
• Fiber                      6 gm