Name: Pakode Waali Kadhi recipe by Bhavna Kalra at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 big Onions finely sliced (not chopped); 8 tbsp Besan or Chickpea flour; 1 tbsp freshly chopped Coriander; 1 Green chilli finely chopped; 1 tsp of Ajwain (carom seeds); 1 tsp Red Chilli powder; 1 tsp Baking Soda; 1 tsp Garlic paste use fresh Garlic only.; 2 Cups Vegetable oil; 2 cups plain yogurt; 1 1/2 tbsp Besan; 1 tsp Turmeric; 1/2 tsp Sugar; 3 dry Red Chillies; 2 Cloves; 1 Cinnamon stick; 1 tsp Asafoetida; 1 tsp Fenugreek seeds; 1/2 tsp Mustard seeds; 1/2 tsp Cumin seeds; 1 large Onion; 1 tsp freshly grated Ginger; 2 tsp Vegetable Oil; 1 tbsp Ghee or Vegetable Oil; 1 tsp Red Chilli powder; 7 – 8 Curry leaves; Salt to taste

ABOUT Pakode Waali Kadhi RECIPE

There are different types of Pakore that can be made for the Kadhi but the ones made in our house were always the Onion ones, although sometimes my mother added Spinach as well to give it an extra lift. The smell of the Pakore’s being deep fried in the kitchen and the kadhi being cooked used to be the highlight of most Sunday’s for us and it still reminds me of home.

Ingredients Serving: 4

2 big Onions finely sliced (not chopped)
8 tbsp Besan or Chickpea flour
1 tbsp freshly chopped Coriander
1 Green chilli finely chopped
1 tsp of Ajwain (carom seeds)
1 tsp Red Chilli powder
1 tsp Baking Soda
1 tsp Garlic paste use fresh Garlic only.
2 Cups Vegetable oil
2 cups plain yogurt
1 1/2 tbsp Besan
1 tsp Turmeric
1/2 tsp Sugar
3 dry Red Chillies
2 Cloves
1 Cinnamon stick
1 tsp Asafoetida
1 tsp Fenugreek seeds
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1 large Onion
1 tsp freshly grated Ginger
2 tsp Vegetable Oil
1 tbsp Ghee or Vegetable Oil
1 tsp Red Chilli powder
7 – 8 Curry leaves
Salt to taste

Instructions

Mix all the ingredients except the Oil together in a bowl. Sprinkle a handful of water and using your fingers mix everything together
Make pakora balls with the mixture.
Heat the Oil in a pan or a wok and then take small helpings of the mixture and release them in the hot oil, deep frying till golden brown.
Drain the Pakoras on a kitchen towel and let them sit till you get the Kadhi ready.
mix the Yogurt, besan, sugar and turmeric in a bowl,ensuring there are no lumps formed.
Add 3 cups of water to this mixture mixing well. The Kadhi has a soupy consistency. Leave it aside till you get the tempering ready.
Heat oil in a deep bottomed pan, once hot add the dry red chillies, Fenugreek seeks, cumin Seed, Cloves, cinnamon, mustard seeds and asafoetida.
Add the chopped Onions and let them sauté till almost golden in colour.
Lower the heat and gently add the Yogurt base to it and let it cook on a slow flame for 10 – 15 minutes.
Now add the Pakoras and salt to this mixture and cook for another 10 minutes on a low flame.
Heat the ghee or the oil in a small pan, add the red chilli powder and curry leaves and when they start to splutter pour this tempering on the hot Kadhi.
Serve it on a bed of hot steamed Rice. Sunday lunches cannot be better than this.

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