Tuesday, 14 August 2012

Kadhi Pakoda

Kem Chho?? Majja Maa?? A land of businessmen and traders , and ofcourse , sweet people , known for their hospitality!! Gujarat! A culture , that has given us so many delicacies…be it the crispy Farsaans, or the soft Khaman Dhoklas or the twisted sweet Jalebi’s…..there’s so much to eat , so much to relish!!

We were quiet confused while selecting a recipe from the wide sea of choices,that  Gujarathi  food had to offer…..
We eventually finalised on a humble,yet classy recipe ,without which any gujarathi thali is incomplete....Kadhi Pakoda

A slightly sweet kadhi , with soft besan and pyaz pakodas…..Yummy and quick!


For the Kadhi:

1 Cup Dahi/Curd/Yogurt

1 tbsp Besan/Gramflour

½ tsp Turmeric

1/2 tsp Coriander Powder(Optional )

½ tsp Jeera Powder(Optional)

1 tsp Namak shamak

2 tsp Sugar

For tempering:

1 tbsp Oil

1 tsp Mustard seeds

1 tsp Cumin seeds

¼ tsp Hing

2-5 Curry leaves

1 Green Chilly Chopped

½ Inch Ginger chopped

Chopped coriander for garnish

For Pakodas:

1 Cup Besan

1 Medium Onion Sliced/Chopped

1 tbsp Chopped Coriander leaves

1 Green chilly Finely Chopped

½ tsp Turmeric Powder

½ tsp Red Chilly Powder

1 tsp Coriander and cumin powder

1 tsp Namak Shamak

A Pinch Of Baking Soda

Water as needed

Oil for Frying

For Kadhi:

Whisk the dahi along with besan,salt,sugar,turmeric,coriander ,cumin powder and water,to form a smooth mixture of free flowing  consistency.

Heat Oil in a vessel and add mustard and cumin seeds. Once the mustard splitters ,add curry leaves, hing and green chilly and ginger. Fry for 1 min.

Add the yogurt mixture to the tempering and bring it to a boil on low flame. Keep stirring to prevent the yogurt from splitting.

Simmer for a min and garnish with chopped coriander.

For the pakodas:

To the sliced onion , add chopped coriander leaves, turmeric , ajwain, red chilly powder, coriander cumin powder and green chilly and mix.

Now add Besan ,salt and coriander and baking soda and mix together with fingers. Add water to make into a thick mixture of dropping consistency

Heat sufficient oil in a kadhai and drop a small portion of the batter to check the temperature. If the bit rises ,within seconds of dropping , but dosent turn brown immediately, implies our oil is ready.

Drop small portions of the batter into the oil and fry on medium flame.

Drop the pakodas in the kadhi and serve immediately with rotis and rice.

Hot fried pakodas,dropped in warm Kadhi.

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