Monday, 25 February 2013

Pakodi Kadhi

My friend’s mother would make lovely pakodi kadhi and the recipe I follow is inspired by what I have devoured at her house. I have lost touch with this friend and have not been able to find her on Facebook too :-(. Sharing this recipe here in the hope I will reconnect with her some day.

This recipe is generally made with pyaaz ki pakodi but I made it solely to use up the extra palak pakodi I had from the day before. However in the recipe here I am including pyaaz pakodi.


For the kadhi

3 cups of curd,
2 cups of water,
2 tbsps of gram flour or besan,
Salt to taste,
½ tsp of sugar,
1 tsp turmeric powder,
½ tsp ginger paste,
1 tbsp oil,
½ tsp mustard seeds,
¼ tsp fenugreek seeds,
½ tsp cumin seeds,
A pinch of asafoetida,
1 tsp red chilli powder

For the pakodi

1 cup besan flour,
½ tsp coriander seeds,
½ tsp ajwain,
1 medium sized onion,
1-2 green chillies,
Salt to taste,
Oil for deep frying


Mix all the pakodi ingredients except the oil well. Add about ½ cup of water and mix till well mixed. Heat oil till it is hot, drop small amounts of the mixture in the hot oil to form pakodis. Fry till they are golden brown in colour. Drain and keep aside.

Mix the curd, water and besan to make a homogenous liquid. Also add the turmeric powder, salt, sugar and ginger paste. Mix well.

Chop the onion finely. Heat oil and add the mustard seeds, fenugreek seeds and cumin seeds. Once they splutter add the asafoetida and chopped onions. Fry till it turns pink in colour and add the chilli powder. Immediately add the curd mixture and cook stirring continuously on a low flame. When it is heated through add the pakodis and switch off the heat. During this process it is important to not allow the mixture to boil over, or it will split. Serve with plain rice.