Name: Kadhi with Baked Pakoda recipe by anu kollon at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 2
Ingredients: For Pakoda:; Onion - 2 medium - thinly sliced; Gram flour/Besan - 1/2 cup; Red chilli powder - 1/2 teaspoon; Carom seeds/Ajwain/omam - 1/4 teaspoon; Oil - 1 teaspoon; Salt to taste; For Kadhi:; Curd/Yogurt - 1 cup; Besan - 2 tablespoon; Onion - 1 small sized; Ginger-garlic paste - 1 teaspoon; Cumin seeds/Jeera - 1/2 teaspoon; Fenugreek seeds - 7-10 num; Turmeric powder - 1/4 teaspoon; Green chilli - 1 or as per spice leve; Water - 1 cup; Oil - 1 teaspoon; Ghee - 1/2 teaspoon; Coriander leaves for garnishing; Salt to taste

ABOUT Kadhi with Baked Pakoda RECIPE

Kadhi Pakoda are usually made using deep fried pakoda. I tried to make a healthier version by baking the pakodas. Thanks Nimmi for giving me the recipe of baked pakodas.

Ingredients Serving: 2

For Pakoda:
Onion - 2 medium - thinly sliced
Gram flour/Besan - 1/2 cup
Red chilli powder - 1/2 teaspoon
Carom seeds/Ajwain/omam - 1/4 teaspoon
Oil - 1 teaspoon
Salt to taste
For Kadhi:
Curd/Yogurt - 1 cup
Besan - 2 tablespoon
Onion - 1 small sized
Ginger-garlic paste - 1 teaspoon
Cumin seeds/Jeera - 1/2 teaspoon
Fenugreek seeds - 7-10 num
Turmeric powder - 1/4 teaspoon
Green chilli - 1 or as per spice leve
Water - 1 cup
Oil - 1 teaspoon
Ghee - 1/2 teaspoon
Coriander leaves for garnishing
Salt to taste

Instructions

Pakoda Making: Preheat the oven to 375 degree F.
Mix all the ingredients mentioned for making pakoda including the oil. Add few tablespoon of water and mix well to get a thick battered mix.
Place a parchment paper on baking tray and place a small portions of batter on tray.
Bake for 25-30 minutes until they turn golden brown in color. Make sure to flip the pakodas after half time.
Kadhi Preparation and mixing:
In a large saucepan, heat a teaspoon of oil. Add cumin seeds and fenugreek seeds and stir for few seconds.
Add ginger-garlic paste and fry for a minute.
Add finely chopped onion and slit green chilli. Add salt and saute until onions turn translucent.
Meanwhile in a mixing bowl, mix 2 tablespoon of besan with little water. Mix well to remove any lumps. Add yogurt, turmeric powder and 1 cup of water to it and mix well. Make sure there are no lumps.
Once the onions turn translucent, add yogurt mixture. Check for salt. Stir and cook on medium flame for around 20 minutes. The kadhi tends to thicken while boiling, so you can add more to get the desired consistency.
Add 1/2 teaspoon ghee and turn off the heat.
Just before serving, add the pakodas into kadhi and garnish with coriander leaves.

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