Easy Kadhi Pakoda Recipe

Saroj Jangir

Kadhi Pakoda is one of the delicious Indian foods that has tender and crispy besan dumplings called the pakoras cooked and floating in a thick and sour yogurt gravy. It is one of the most popular meals eaten frequently in India more so during the rainy season or what is referred to as monsoon. The crunchy texture of the pakoras when eaten together with the sour and rich Kadhi is a tasty experience which is difficult to give up.

Easy Kadhi Pakoda Recipe

Ingredients for the kadhi:

2 cups plain yogurt
4 cups water
2 tablespoons besan (gram flour)
1 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
1 tablespoon vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2-3 dried red chilies
1 teaspoon ginger paste
1 teaspoon garlic paste
Fresh coriander leaves for garnish

Ingredients for the pakoras:

1 cup besan (gram flour)
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin seeds
Salt to taste
1/2 cup water
1 onion, finely chopped
1/2 cup chopped coriander leaves
Vegetable oil for deep frying

Making Kadhi

In a bowl combine the yogurt and besan and stir well so that no lumps are formed. Some recipes may contemplate to add water into the mixture and then whisk the ingredients once more.
Pour oil,four in a deep pan or kadhai, and put it on the medium heat. Now, add mustard seeds and when they pop, add cumin seeds and dried red chilies, sauté for 1-2 minutes or until they splutter.
Gently, add ginger paste and garlic paste in it and sizzle the mixture for 1-2 minutes more. Ensure that you do not over cook the spices.
Then pour the yogurt mixture into the pan and stir well to mix up in it. Stir them and add turmeric powder, red chili powder, and salt to the pan will definitely make them ready.
Further, they keep on simulating this mixture at medium flame for about twenty-five minutes or until it starts to get thinner and the raw taste of the besan is no longer present. Keep the kadhi aside.

Making Pakoda

In a large mixing bowl, put together besan, red chili powder, turmeric power, cumin seeds and salt. Now, pour water into the above mixture and mix properly for making a consistent batter.
Finally the chopped onions and the coriander leaves have to be added to the batter and the contents have to be stirred well.
In a deep frying pan heat the vegetable oil in medium heat. Using a spoon, place spoonfuls of the batter in the hot oil and fry until it turns golden brown.
Using a slotted spoon transfer the pakoras to a paper towel and allow to cool for sometime.
Pour the pakoras to the kadhi and allow it to cook for another 5-10 minutes while simmering.
Finally scatter some chopped fresh coriander over it and, Kadhi pakora can best be enjoyed by serving hot with steamed rice.

Kadhi Pakoda Saroj Kitchen

Kadhi Pakoda is traditional food especially in Indian region and it has importance in each and every region in India. This is more especially appropriate to be prepared when it is raining or someone just feels like having some cozy meal.

Taste wise, Kadhi Pakoda is spicy with a hint of a tangy flavor from the Pakodas with a smooth and creamy yogurt based Kadhi. The pakoras get crispy and becomes very zesty, and complements the dish perfectly.

Actually there are many types of Kadhi Pakoda in India Depending upon the different regions of the country. For instance, in Punjabi kadhi, it contains thick and zooegma consistency compared with Rajasthani Kadhi Pakoda which contains thin consistency and hot chilly. Variations made to Kadhi Pakoda include using vegetables in its preparation and it can include vegetables such as onions, potatoes and spinach among others.

It is as well believed that Kadhi Pakoda has several health benefits. These yogurt-based gravy has some probiotics that support digestion while the besan or gram flour in the pakoras has protein and fiber.
Kadhi Pakoda is yet another favourite in Indian culinary and is very healthy as well as enjoyable for a large population of the country. Whether you are having it on a rainy day or having it as a delicacy, Kadhi Pakoda is a dish that should not be missed by anyone who enjoys an Indian meals.

My Tips to Make Delicious Kadhi Pakoda

Use fresh yogurt: Properly aged yogurt, not very sour, is quite ideal for preparing a delicious Kadhi dish. Yogurt should be added in the right quantity because if the sour yogurt is used it will make the dish very sour.
Make the pakoras crispy: When preparing pakoras it is advisable to prepare the batter in a way that they are not so watery. Proceed and fry on medium heat until the patties assume a golden brown colour.
Add spices: Taste wise Kadhi Pakoda truly represents how importantly spices are placed in Indian Cuisine. Add a lot of the spices such as cumin, coriander, turmeric and red chili powder to enhance the flavor of your Kadhi Pakoda.
Temper the Kadhi: Kadhi Pakoda involves addition of tempered spices which is commonly referred to as tadka. This entails heating of oil and seasoning with ingredients such as cumin seeds, mustard seeds and dried red chilies and then pouring it over Kadhi right before serving. This makes the dish acquisition of a smoky and an aromatic taste.
Don't overcook the Kadhi: If Kadhi is cooked for long it separates and becomes watery, therefore, the correct cooking time must be observed. While cooking check on the Kadhi frequently so that you can remove it from heat practically when you want it thick.