Kadhi pakora is a comfort food which is made all over the Indian subcontinent. Gujarati kadhi, Rajasthani style kadhi, but by far my favorite version is the Punjabi Kadhi. It is a rich, creamy, tart and spicy gravy made with besan and yogurt served with besan pakoras. Perfect combination with steamed rice.
I remember the first time I made this dish, I was a young bride and just learning to cook. The kadhi proportion was off meaning it was extremely thick like a blob of besan and the pakoras were very hard and tough. Yes, in other words a total disaster.
Kadhi can be made without pakoras like the simple boondi kadhi which is on my blog as well. If you are in a rush and want to whip up something quick boondi kadhi is ideal.
Making kadhi pakora takes time because it is simmered on low flame for about an hour but it is totally worth the effort and time.
On to the recipe now…
15 minutes for the pakoras, 40-45 minutes for kadhi
For the kadhi:
- ¼ cup besan
- 1 cup yogurt
- 3 ½ cups of water
- ½ tsp turmeric powder
- ½ tsp cumin seeds
- ¼ tsp methi or fenugreek seeds
- ½ tsp kasoori methi/fenugreek leaves
- 3-4 dried red chilies
- 2 cloves
- ¼ “ piece of cinnamon
- ½ onion, finely chopped
- 2 cloves of garlic, chopped
- 2 tbsp ghee
- Salt to taste
For the Pakoras:
- 2 cups besan
- Pinch of turmeric powder
- Salt to taste
- 1 medium potato, peeled and cubed
- 1 tsp cumin seeds
- ¼ cup onion, chopped
- 1 tbsp cilantro, chopped
- ½ tsp eno or fruit salt
- Warm water to make a semi-runny batter
- Oil to deep fry the pakoras.
- Final seasoning:
- 1 tsp ghee
- ½ tsp red chili powder
Whisk besan, yogurt, water and turmeric to a smooth paste and keep aside.
Heat ghee in a pan add cumin seeds, methi, kasoori methi, red chilies, cloves and cinnamon. After a minute the spices toast and add onion and garlic.
Now add the besan yogurt mixture to the pan. Keep the flame on medium and let the mixture come to a boil about 8-10 minutes, place on simmer and keep stirring in between.
To make the pakoras heat oil in another pan, while its heating mix ingredients to make a batter for the pakoras.
Mix the ingredients or the pakoras to make a semi-runny batter. When the oil is heated well pour small portions of the batter into the oil using your hands or a spoon.
Fry the pakoras for 2 minutes, turning over and drain on paper towels.
Add the pakoras to the simmering kadhi and keep cooking for 30-40 minutes (or longer about an hour) until the mixture is medium thick. Add salt.
In a small pan heat 1 tsp ghee and add red chili powder to season and serve hot with white ice or rotis.
Fry the pakoras immediately after adding eno.You can also make the pakoras in an aebleskiver pan if you are watching your calories.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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