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    Home » Recipes » Indian Dals Gravies

    Pakode wale Kadhi

    Published: Jun 15, 2015 Modified: Apr 5, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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    Pakode wale Kadhi - a firm favourite and comfort food now. The first time I came across this dish was when I began to take an interest in cooking, some decades ago. This was in Femina Magazine and  was described by a celebrity. I learnt words such as bagar for the first time.

     

     

     

    My recipe does not follow the one I read in the magazine, as that required the bagar to be added to the kadhi in the end, while I actually add the curd basen mixture to the fried onions and condiments, and then do a ghee, jeera, mirch, tadka in the end . I use a lot of onions, and curd that is a day or two old.

    "Recipe"

    White rimmed bowl with yellow yogurt based kadhi with chickpea fritters and tempering of cilantro, cumin and red chilies

    Pakode wale Kadhi

    Sujata Shukla
    Hot phulkas or Rice with Kadhi Pakode, a very nice dinner on a rainy evening! Made with plenty of onion and garlic, with deep fried pakode and tempered with cumin and chili.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Dish
    Servings 4 serving

    Ingredients
      

    For the Kadhi:

    • 2 cups yoghurt Plain
    • ½ cup Bengal gram flour (besan)
    • 2 cups water
    • 2 tbsps sunflower oil
    • 1 teaspoon Cumin seeds
    • ½ teaspoon Fenugreek seeds
    • 2 Green chillies
    • 2 Onions large
    • 4 cloves garlic
    • 1 inch ginger 1" piece
    • a few curry leaves -
    • 1 teaspoon chili powder
    • 1 teaspoon fresh ground pepper
    • ¼ teaspoon turmeric Powder
    • 1 teaspoon cumin Powder
    • 1 teaspoon salt or to taste

    For tempering:

    • 1 tablespoon ghee
    • 1 teaspoon Cumin seeds
    • 1 red chilli (dry)
    • a few curry leaves

    For the Pakode:

    • 1 cup Bengal gram flour (besan)
    • water for mixing the batter
    • ½ teaspoon turmeric powder
    • ¼ teaspoon chili powder
    • ½ teaspoon cumin powder
    • a few curry leaves
    • a few cilantro leaves
    • 1 teaspoon baking soda
    • to taste salt
    • 1 onion about ½ cup when sliced
    • 1 piece ginger 1" piece
    • 2 tablespoons cilantro minced

    Instructions
     

    • Finely chop the onions and mince the garlic, ginger, green chilli, curry leaves and cilantro as per the ingredients list for the kadhi, and set aside. Mince onion, ginger and cilantro, curry leaves for the pakode and set aside.
    • To make the Pakode:
    • Mix the salt, turmeric, cumin powder, chilli powder and baking soda into the gram flour, add water and whisk to make a soft batter. Add the minced onion, ginger, curry leaves and cilantro and mix well. The batter should not be very fluid as it needs to be shaped into pakodas.
    • Drop spoonfuls of batter into hot oil and fry in batches. Drain the pakode and set aside till needed.
    • To make the Kadhi:
    • Add the gram flour to the yogurt and whisk till its smooth. Add cumin powder, turmeric powder, chilli powder, pepper powder to the mixture and whisk again till all the ingredients are blended. Add water, and add salt to taste, and whisk.
    • Heat 2 tbsps of oil in a large pan, sauté the cumin seeds for 10 secs. Add the chopped chilli and let them scald. Add onions and sauté till they are translucent, about 3 minutes, add the garlic and saute for 20 secs. Add the ginger and sauté for 10 secs.
    • Pour the yogurt flour mixture into the pan. The yogurt may begin to bubble and splash, so keep the pan partially covered, except when stirring.
    • Keep the kadhi on low flame, stirring frequently as it can easily catch on the bottom of the pan and char. Cook the kadhi for 10 minutes.
    • Add a few pakode to the kadhi. If you add all of them, the pakode will be soggy, hence reserve most of them.
    • Temper with curry leaves, cumin seeds and a dry red chili in hot ghee. Garnish with cilantro leaves.
    • Add some more pakode just before serving.
    • Serve hot with phulkas or with basmati rice.
    Tried this recipe?Let us know how it was!

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    1. Sujata Shukla says

      July 19, 2015 at 5:14 pm

      Tasted great too, Mridula

      Reply
    2. Shukla Mridula says

      July 19, 2015 at 3:47 pm

      Yummm looking! That's such a heart warming dish.

      Reply

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