Kadhi Pakoda, a beloved Indian dish, is a symphony of flavors and textures that dances on your palate. This comforting and subtly spiced curry features crispy, golden pakoras (fritters) swimming in a tangy, yogurt-based gravy. The contrast between the crunchy pakoras and the smooth, creamy kadhi is simply irresistible, making it a perfect meal for any occasion, from a casual weeknight dinner to a special family gathering. Its versatility shines through, adaptable to individual spice preferences and dietary needs. Imagine the aroma of freshly fried pakoras mingling with the rich, savory scent of the simmering kadhi – a culinary experience waiting to be savored.
Ready to create this culinary masterpiece in your own kitchen? This step-by-step guide will walk you through every stage of making this incredibly flavorful and satisfying Crispy Stovetop Kadhi Pakoda, ensuring a delicious result every time, even for novice cooks. Let's get started!
Tools Needed
- Mortar and Pestle
- Mixer (optional)
- Kadhai (wok)
- Pan
- Sieve
- Tissue Paper
Ingredients
- Curd (Yogurt): 500g
- Gram Flour: 400g
- Onions
- Curry Leaves
- Coriander Leaves
- Green Chilies
- Red Chilies
- Ginger
- Garlic
- Asafoetida
- Salt: to taste
- Mustard Seeds
- Cumin Seeds
- Turmeric Powder
- Fenugreek Seeds
- Cloves
- Oil
Step-by-Step Instructions
Step 1. Prepare the Kadhi Batter
- Grind coriander seeds finely (or use coriander powder).
- Prepare a paste of ginger and garlic (using a mixer or mortar and pestle).
- Grind green chilies with a little salt in a mortar and pestle.
- In a bowl, mix curd, gram flour, ginger-garlic paste, coriander, chopped chilies, turmeric powder, salt, and a little water. Beat well for 2 minutes.
Step 2. Cook the Kadhi
- Heat oil in a kadhai. Add mustard seeds, cumin seeds, curry leaves, cloves, ginger-garlic paste (reserve half), and asafoetida.
- Add the curd mixture to the kadhai. Simmer, adding water to adjust consistency as needed.
Step 3. Prepare and Fry the Pakodas
- Cut onions into long pieces. Sift the gram flour for the pakodas.
- Knead the sifted gram flour with a little oil, remaining ginger-garlic paste, chili powder, turmeric powder, salt, coriander powder, and chopped onions.
- Heat oil in a pan. Fry pakoda batter in spoonfuls until golden brown.
- Remove pakodas and place them on tissue paper to absorb excess oil.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- You can substitute potatoes for onions in the pakodas.
- Adjust the consistency of the kadhi to your preference (thicker or thinner).
- Serve hot, either the pakodas separately or by adding them to the kadhi.
Nutrition
- N/A
FAQs
1. Can I make the pakoras ahead of time?
Yes! You can fry the pakoras a few hours in advance and reheat them gently before adding to the kadhi. They'll stay crispy.
2. What if I don't have besan (gram flour)?
While besan is traditional, you can try substituting with chickpea flour or even a blend of all-purpose flour and a little cornstarch for a similar texture.
3. How can I make the kadhi thicker?
If your kadhi is too thin, simmer it uncovered for a few more minutes to reduce the liquid. You can also whisk in a little besan slurry (besan mixed with water) to thicken it.
This Crispy Stovetop Kadhi Pakoda recipe offers a delicious and relatively quick way to enjoy a classic Indian dish. The satisfying combination of crispy pakoras and tangy, flavorful kadhi is sure to become a family favorite. So, gather your ingredients and get cooking – your taste buds will thank you!