Kadhi Pakoda Recipe

Kadhi Pakoda Recipe Ingredients:

For Onion Pakoda

• 500 gm – Cooking Oil
• 2 – Onion (Big Size)
• 2 – Green Chilli (finely chopped)
• 1 – inch Ginger (finely chopped)
• 100 gm – Besan
• 1/2 teaspoon – Celery
• 1/2 teaspoon – Salt (as per taste)
• 1/2 – Red Chilli Powder (as per taste)
• 1/2 teasap – Garam Masala
• 1 tablespoon – Green Coriander Leaves (chopped)

For Besan Pakoda

• 1 cup – Besan
• 250 gm – Cooking Oil
• 1/2 – Salt (as per taste)
• 1/2 – Red Chilli Powder

For Tempering

• 1 tablespoon – Desi Ghee
• 2 – Red Chillies (Dried Whole)
• 12 – Curry Leaves
• 1/2 – Red Kashmiri Red Chilli (for color)

For Kadhi

• 1 kg – Mattha (buttermilk)
• 100 gm – Besan
• 1 tablespoon – Cooking Oil
• 2 Pinch – Asafoetida
• 1/2 teaspoon – Fenugreek seeds
• 6 – Garlic Clov (chopped)
• 1 – Onion (chopped)
• 1 teaspoon – Fenugreek Leaves
• 1/2 teaspoon – Red Chilli Powder (as per taste)
• 1/2 teaspoon – Salt (as per taste)
• 1/2 teaspoon – Turmeric Powder
• 1 teaspoon – Coriander Powder
• 1/2 teaspn – Garam Masala
• 1 – Lemon
• 2 – Green Chilli (finely chopped)
• 1 inch – Ginger (finely chopped)
• 1 tablespoon – Green Coriander Leaves

Kadhi Pakoda Recipe Instructions:

Step 1
Some people make onion pakodas and put them in kadhi and some people make only gram flour pakodas and put them in kadhi. We will tell you how to make both types of pakodas. First, we will make onion pakodas, and for that, we will finely chop the onion lengthwise. Put the onion in a big bowl with chopped green chilies, chopped ginger, chopped green coriander, gram flour, salt, red chili powder, celery, and garam masala sprinkle a little water and mix everything well with your hands. Mix well and keep aside.
Step 2
Add cooking oil to a large non-stick pan and place it over the flame. When the oil becomes hot, we will add a little onion batter and see if it is heated properly then the onion batter will float to the top. Now we will fill the onion mixture in our fingers and with the help of our thumb, we will drop it inside the cooking oil. In this way, we will make small pakodas as shown in the mixture. You can easily put as many pakodas as you can in the pan. When the onion pakodas start getting golden fried from one side, turn them and fry them golden from the other side also. When the pakoras become golden brown and crunchy from both sides, take them out on kitchen paper. Similarly, we will make pakodas from the remaining mixtures also.

Step 3
Now we will also learn to make gram flour pakodas. To make gram flour pakodas, put one cup of gram flour in a big bowl, According to the test, we will prepare a thick batter by adding a little salt, a little red chili powder, and a little water. Let the batter beat well by hand for five minutes. Make sure there are no lumps inside the batter. Now with the help of fingers, we will pick up the gram flour batter little by little and put it inside the hot cooking oil. We will put only as many pakodas as can fit inside the pan simultaneously. When the pakodas slowly start turning light brown, turn them with the help of a spoon and make them golden from the other side. When the pakodas become light brown from both sides, take them out on kitchen paper and make all the pakodas in the same manner.
As per your choice, you can make either onion pakoda or gram flour pakoda and add it to the curry.
Step 4
Now we will take 1 kg of whey to make kadhi. If there is no whey then you can prepare a thin solution by mixing half a kilo of curd with half a kilo of water and blinding it. Sieve the gram flour in a flour sifter. Now take about 200 grams of whey in a big bowl, add a gram of flour to it, and mix well. Be careful that there are no lumps in the better. When the batter is mixed well and ready, then add the remaining whey to the batter and mix well. The liquid should be thin and not thick. Now we will mix our spices in this whey solution like salt, red chili powder, turmeric powder, Coriander powder, and Kasuri fenugreek will be added by rubbing it with both palms. Mix everything well in the whey liquid.
Step 5
Now place a non-stick pan over the flame and add one tablespoon of cooking oil inside it. When the oil is well heated, add two pinches of asafoetida and fenugreek seeds into it. When the fenugreek seeds start crackling, add chopped garlic inside it and fry it golden. After the garlic becomes golden, add chopped onion and soften it a little. After the onion becomes soft, add chopped ginger and chopped green chilies and fry well. After 30 seconds, mix the whey liquid well pour it inside the pan, and keep stirring slowly. Keep the flame medium and stir the kadhi continuously with a flat spoon.
Step 6
Once the kadhi starts boiling, slow the flame and let the kadhi cook slowly for 15 to 20 minutes. Keep stirring the kadhi with a flat spoon in between. After cooking on low flame for about 20 minutes the kadhi starts ticking. Keep stirring the curry occasionally and cook for another ten minutes. Now, as per your choice, we will put whatever gram flour or onion pakodas you have made inside the curry and let it boil for 2 or 3 minutes more. After it boils well we will turn off the flame. Add garam masala and mix. Add juice of half or more lemon as per taste.
Step 7
Now we will prepare the tadka (tempering) for the curry. Place a non-stick pan on the plane and add a big tablespoon of desi ghee inside it. When the ghee gets heated well, break the dried red chilies and put them inside it. While stirring slowly, put the curry leaves inside the ghee. When the curry leaves start crackling, add red Kashmiri chili powder inside it and while stirring slowly, immediately temper it over the curry pakodas. Add some chopped coriander on top of the tamper.
So, our Kadhi Pakora Recipe is ready, serve it hot. You can eat it with roti, paratha, naan, or jeera rice.