Kadhi Pakoda is a popular North Indian dish consisting of gram flour (besan) dumplings in a spiced yogurt sauce. Here’s a basic recipe to make Kadhi Pakoda:
Ingredients:
**For Pakodas (Gram Flour Dumplings):**
– 1 cup gram flour (besan)
– 1 medium-sized onion, finely chopped
– 1-2 green chilies, finely chopped (adjust according to spice preference)
– 1/2 inch ginger, grated or finely chopped
– 2 tablespoons chopped coriander leaves
– 1/4 teaspoon turmeric powder
– Salt to taste
– Water, as needed
– Oil for deep frying
**For Kadhi (Yogurt Sauce):**
– 1 cup plain yogurt (curd), whisked until smooth
– 2 tablespoons gram flour (besan)
– 2 cups water
– 1/2 teaspoon turmeric powder
– Salt to taste
**For Tempering (Tadka):**
– 2 tablespoons oil or ghee
– 1 teaspoon cumin seeds
– 1/2 teaspoon mustard seeds
– 1/4 teaspoon fenugreek seeds (methi seeds)
– 2-3 dried red chilies
– A pinch of asafoetida (hing)
– 8-10 curry leaves
– 1 teaspoon grated ginger
– 2-3 cloves garlic, minced (optional)
– 1 medium-sized onion, thinly sliced
– 1/2 teaspoon red chili powder (adjust to taste)
– 1 tablespoon chopped coriander leaves for garnish
### Instructions:
**Making Pakodas:**
1. In a mixing bowl, combine gram flour, chopped onions, green chilies, grated ginger, chopped coriander leaves, turmeric powder, and salt.
2. Gradually add water, a little at a time, and mix to form a thick batter. The batter should be thick enough to coat the back of a spoon.
3. Heat oil in a deep frying pan over medium heat. Once the oil is hot, drop small portions of the batter into the oil using a spoon or your fingers.
4. Fry the pakodas until they turn golden brown and crispy. Remove them using a slotted spoon and drain on paper towels to remove excess oil. Set aside.
**Preparing Kadhi:**
1. In a mixing bowl, whisk together yogurt, gram flour, turmeric powder, and salt until smooth.
2. Gradually add water, whisking continuously, to make a smooth mixture without any lumps.
**Cooking Kadhi:**
1. Heat a large saucepan or kadhai over medium heat. Add the prepared yogurt mixture (kadhi mixture) and bring it to a boil, stirring continuously to prevent lumps.
2. Reduce the heat to low and let the kadhi simmer for about 20-25 minutes, stirring occasionally. The kadhi will thicken slightly.
3. Add the prepared pakodas to the kadhi and simmer for another 5-10 minutes, allowing the flavors to blend together.
**Tempering (Tadka):**
1. Heat oil or ghee in a small frying pan over medium heat.
2. Add cumin seeds, mustard seeds, fenugreek seeds, dried red chilies, and asafoetida. Let them splutter and release their aroma.
3. Add curry leaves, grated ginger, minced garlic (if using), and sliced onions. Saute until the onions turn golden brown.
4. Add red chili powder and saute for a few seconds.
5. Pour this tempering (tadka) over the prepared kadhi pakoda mixture.
6. Garnish with chopped coriander leaves.
**Serving:**
Serve hot Kadhi Pakoda with steamed rice or jeera rice. It also pairs well with roti or naan.
Enjoy your delicious homemade Kadhi Pakoda! Adjust the spices and consistency according to your taste preferences.