Kadhi Pakora or Besan Ki Kadhi is one of the famous North Indian recipe, made with besan and dahi along with various spices and pakodas dipped in it. There are slight variations of this in different regions of Northern India. This Kadhi is served along with hot steaming rice. The crispy onion pakoras along with spicy dahi is a treat to our taste buds. Rajastani version of Kadhi doesn't have pakoras it in. Its simple and plain curd curry along with Indian spices. Gujarati kadhi is spicy but has with a mild sweetness. The use of sugar/ jaggery makes this Gujarati kadhi different from other kadhis.
The pakoras for the kadhi can be made with onion, potato or methi. The popular variety of rajasthani kadhi is gatte ki kadhi. In this the dumplings are made of gram flour.Kadhi and rice or roti by itself makes a complete meal and you really don’t need an additional vegetable or curry to go with it.
I learnt how to make this yummy Kadhi Pakora from one of my dear friend in my apartment. She is so happy to come to my place and guide me to make this tasty Kadhi Pakora for the first time. I also learnt how to make Instant Moong Dal Halwa from her. She is a Tamilian from Hyderabad. I even learnt how to make stuffed Seppangkizhangu leaves Fry
Video of Kadhi Pakora | Besan Ki Kadhi
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Kadhi Pakora | Besan Ki Kadhi
Equipments Needed
- Mixing Bowl
- Heavy Bottomed Pan
- Sauce Pan
Ingredients
Ingredients for Pakora
- 1 cup Gram Flour (Besan / Chickpea Flour) 1 Cup - 250ml
- 1 teaspoon Carom Seeds (Ajwain / Omam)
- 1 teaspoon Red Chili Powder
- 0.5 teaspoon Eno Salt
- ¾ teaspoon Salt Adjust as needed
- 1 no Onion roughtly chopped
- 1 cup Spinach (Keerai) Washed, Chopped
- 2 Cups Oil For Deep Frying
Ingredients for Kadhi
- 1 cup Curd (Plain Yogurt)
- 0.25 cup Gram Flour (Besan / Chickpea Flour)
- 1 teaspoon Salt
- 1 teapsoon Red Chili Powder
- 0.5 teaspoon Turmeric Powder
- 3 cups Water
- 0.5 teaspoon Amchoor Powder
- 1 tablespoon Oil
- 1 tablespoon Ghee (Clarified butter)
- 0.25 teaspoon Fenugreek seeds
- ½ sliced Onion
- 2 slit Green Chilli
- Few Curry Leaves
For Tempering
- 1 teaspoon Oil
- 1 teaspoon Cumin Seeds
- 1 Pinch Asafoetida (Asafetida / Hing)
- 3 Red Chili
- 0.25 teaspoon Red Chili Powder
Instructions
Pakora Preparation
- In a mixing bowl, combine besan, ajwain, red chili powder, salt, Eno salt, sliced onions, and chopped spinach. Mix everything thoroughly, allowing the moisture from the onions and spinach to bring the ingredients together. Let the pakora mixture rest while you heat the oil.1 cup Gram Flour (Besan / Chickpea Flour), 1 teaspoon Carom Seeds (Ajwain / Omam), 1 teaspoon Red Chili Powder, 0.5 teaspoon Eno Salt, ¾ teaspoon Salt, 1 cup Spinach (Keerai), 1 no Onion
Deep Frying Pakoras
- Heat oil in a heavy-bottomed pan. Once the oil is hot, take small portions of the pakora mixture and gently drop them into the oil. Deep-fry the pakoras over medium heat until they turn golden brown and crispy. Remove the pakoras and place them on a paper towel to drain any excess oil. Repeat the process with the remaining pakora mixture.2 Cups Oil
Preparing for Kadhi
- In a mixing bowl, combine curd, besan, red chili powder, salt, and turmeric powder. Mix thoroughly until well blended. Add 3 cups of water and whisk until the mixture is smooth and free of lumps. Stir in the amchoor powder and mix well. The kadhi mixture is now ready for cooking.1 cup Curd (Plain Yogurt), 0.25 cup Gram Flour (Besan / Chickpea Flour), 1 teaspoon Salt, 1 teapsoon Red Chili Powder, 3 cups Water, 0.5 teaspoon Amchoor Powder, 0.25 teaspoon Red Chili Powder, 0.5 teaspoon Turmeric Powder
Cooking Kadhi
- In a heavy-bottomed pan, heat a combination of oil and ghee. Add fenugreek seeds and sauté until they turn golden brown. Then, add mustard seeds and cumin seeds, allowing them to sputter and release their aroma.1 tablespoon Oil, 1 tablespoon Ghee (Clarified butter), 0.25 teaspoon Fenugreek seeds
- Next, add curry leaves and slit green chilies. Add the sliced onions and sauté them in the oil until they turn translucent.2 slit Green Chilli, Few Curry Leaves, ½ sliced Onion
- Once the onions turn translucent, turn off the flame and pour the kadhi mixture into the pan. Turn the flame to low and continuously stir the kadhi mixture until it begins to boil. Continuous stirring is essential to prevent the curd from splitting.
- When the kadhi mixture begins to boil, continue cooking it on low flame for at least 20 minutes, stirring occasionally. After 20 minutes, you will notice the oil separating from the kadhi. At this point, turn off the flame.
Garnishing
- In a separate pan, heat a teaspoon of oil. Add cumin seeds and let them sputter. Then, add asafoetida, red chilies, and red chili powder, and give everything a quick stir. Turn off the flame and set this aside.1 teaspoon Oil, 1 Pinch Asafoetida (Asafetida / Hing), 3 Red Chili
Serving Time
- Take a serving bowl and place 4-5 pieces of pakoras in it. Pour the kadhi mixture over the pakoras. Finally, garnish with the prepared tempering for a flavorful finish.
- Delicious Kadhi Pakora | Besan Ki Pakora is ready to be served with roti or hot, steaming rice.