Kadhi-pakoda

KADHI-PAKODA
Kadhi-Rice is famous soul food of North-Indian delicacy. Kadhi is made of Gram flour and yoghurt mixture which is cooked with lots of spices. Pakodas are deep fried Gram flour dumplings which are seasoned little bit and then added later on in the Kadhi and then cooked in the sour mixture of thick gravy of chick pea flour and yoghurt mixture.Succulent Pakoda add burst of flavors into the Kadhi. Pakoda in the Kadhi are as soft as Cotton Candy. They just melt in your mouth. Kadhi is best served with Rice only but you can have it with Roti, accompanies with Potato curry/ vegetables as well.

Ingredients and Method for Pakoda:

¾ cup Gram flour

¼ tsp Red pepper powder

¼ tsp Ajawain(Carom) seeds

⅛ tsp Asafoetida

¼ tsp Salt to tasteor

Ingredients for Kadhi:

⅓ cup Gram flour

1 cup Yoghurt

¼ tsp Turmeric

¼ tsp Asafetida

1 tsp Coriander powder

¼ cup Red Pepper powder

Saltto taste

2 ¾ cups Water

For Tempring:

½ tsp Cumin seeds

½ tsp Fenugreek seeds

½ tsp Mustard seeds

1 tsp Chopped Ginger

2 Green ChiliSlit open

2 Red pepper whole

1 tbsp Mustard Oil(You can take any vegetable oil)

Ingredients and Method for Pakoda:

1. Add all the ingredients together and add water in it.
2. Whisk it well for at least 5 minutes continuously. Batter should be like "Honey" not too thick
yet runny consistency.
3. In a pan heat oil and when hot enough start pouring batter of "Key-Lime"size.
4. Fry it till golden brown on medium heat. It takes 4-5 minutes to get them golden brown.
5. Take them out in a plate which is lined with paper towel to absorb extra oil.

Method:

1. In a big bowl add yoghurt and Gram flour together and whisk it well so that all
the lumps dissolve. Add half of the water.
2. Add Turmeric, Salt, Red Pepper powder, Asafoetida and Coriander powder.Whisk well again.
3. In a big pan add Mustard oil. When hot enough add Mustard,Cumin and fenugreek seeds in it.
4.When start crackling add chopped Ginger and Green and Red Chili. Saute it for few seconds.
5. Add Yoghurt-Gram flour mixture. Keep stirring. Bring it upto a boil, reduce the heat on
medium and add the remaining water.
6. Let it cook for 10 minutes. Now reduce the heat on slow and cover it.
Keep stirring occasionally so it doesn't stick to the bottom of the pan.
7. Cook it for 10-15 minutes. Add Pakoda in it and mix well. Cook for 2-3 minutes.
Creamy, smooth Kadhi is ready to serve. Serve it hot with Rice or Roti.

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Kadhi-pakoda