Name: Authentic Pakodi/Pakoda Kadhi recipe by Renu Agrawal at BetterButter
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 Cup Besan/Gram Flour; 1 Cup Curd/Yogurt beaten; 2-3 Cups Water; 1/8 teaspoon Asafoetida/Hing; 1/4 teaspoon Cumin Seeds/Jeera; 1/4 teaspoon Mustard seeds/Rai; 1/4 teaspoon Fenugreek/Methi seeds; 1/4 teaspoon Turmeric powder; 1/4 teaspoon Red chilly powder; Salt to taste; 1 teaspoon oil

ABOUT Authentic Pakodi/Pakoda Kadhi RECIPE

I can call this my comfort food, just love this one specially the Pakodi Kadhi or Pakoda Kadhi. Yes we call it pakodi instead of pakoda J. This type of kadhi is very creamy yet has the sourness to tantalize your taste buds with the sourness of dahi/Curd/Yogurt. There are many different method’s of making pakoda but this is special to us or the way it is always made by my mom at my home. The uniqueness of this pakodas is that it has double mouth or it puff's up twice (as called by my mom, 2 muh ki pakodi) and are made on a roti tawa. You wont be able to get the double mouth in a kadai or a deep wok. Now since I do not have the typical roti tawa, I made it in a pan doubtful that it will come the same way, but it did come. Since it pop’s out or has double mouth, it has softer and melt in mouth texture as opposed to the normal’s pakoda’s. Check the detail recipe with step by step pictures here(to be updated soon). My mother always make extra pakodi’s and so do I, because the first 2 batches simply goes in munching. One cannot resist it. We literally have to stop ourselves from eating this highly addictive pakodi’s. Coming back to kadhi, There are different varieties we make as patli kadhi, bundi kadhi, papad kadhi, mangodi kadhi. My favourite are bundi kadhi and pakodi kadhi. Till date whenever I go to my mother’s place she makes at least one meal of pakodi Kadhi and I relish on this minimum twice J. The key to making this kadhi is the quantity of Besan and curd/yogurt. If you add too much of besan it won’t taste as nice and you will smell besan, plus the curd/yogurt should be sour to give that typical sourness to the kadhi. Also it needs to be cooked nicely on a slow flame until the besan is cooked thoroughly.

Instructions

Sift the Besan. I do this as it incorporates air into the flour and also it becomes a lump free batter. Besan has a tendency to form lumps.
Add the dahi/yogurt and slowing give it a mix.
Slowly add water around 2 cups to form a lump free batter.
The consistency of the batter should be runny, i.e one should not see the thick besan.
Heat a large pot or a wok. Add oil.
Once hot, add asafoetida. Then add cumin seeds, mustard seeds. Once they crackle add the fenugreek seeds. Fenugreek seeds are added last, as it might impart bitter taste if added early.
If adding green chillies, ginger and garlic add it now and saute for a few seconds.
Now add the besan and curd mix. Add more water if required.
Add turmeric and give it a quick mix. Let the mixture come to a boil on medium. Keep stirring in between.
Be careful when it is above to boil, as the mix has a tendency to spill over.
Once a boil has come, add the pakodi's, salt and let it simmer on medium for atleast 10-15 minutes. This is necessary for the Besan to cook thoroughly. Keep stirring in between.
Salt should be added after the boil as we have added the curd mixture.
After 10-15 minutes switch off the gas and enjoy it hot with rice or roti.

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