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Kadhi Pakora | Besan Ki Kadhi
Kadhi and rice or roti by itself makes a complete meal
Ingredients
Adjust Servings:
Ingredients for Pakora |
|
| 1 Cup Gram Flour (Besan / Chickpea Flour) | |
| 1 Teaspoon Carom Seeds (Ajwain / Omam) | |
| 1 Teaspoon Red Chili Powder | |
| 0.5 Teaspoon Eno Salt | |
| To taste Salt | |
| 1, Roughly chopped Onion | |
| 1 Cup, Washed, Chopped Spinach (Keerai) | |
| For Deep Frying Oil | |
Ingredients for Kadhi |
|
| 1 Cup Curd (Plain Yogurt) | |
| 0.25 Cup Gram Flour (Besan / Chickpea Flour) | |
| To taste 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 | |
| 1 Teaspoon Cumin Seeds | |
| 1 Teaspoon Mustard Seeds | |
| 1/2, Sliced Onion | |
| 2, Slit Green Chilli | |
| Few Curry Leaves | |
For Tempering |
|
| 1 Teaspoon Oil | |
| 1 Teaspoon Cumin Seeds | |
| a generous Pinch Asafoetida (Asafetida / Hing) | |
| 3 Red Chili | |
| 0.25 Teaspoon Red Chili Powder |
Nutritional information
1
Cup
210
Calories
15 g
Fat
12 g
Carbs
1 g
Fiber
4 g
Protein
deep fried gram flour (besan) and onion fritters are simmered in spiced, sour yogurt gravy.
Features:
Cuisine:
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
-
To taste Salt
-
1, Roughly chopped Onion
-
1 Cup, Washed, Chopped Spinach (Keerai)
-
For Deep Frying Oil
-
Ingredients for Kadhi
-
1 Cup Curd (Plain Yogurt)
-
0.25 Cup Gram Flour (Besan / Chickpea Flour)
-
To taste 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
-
1 Teaspoon Cumin Seeds
-
1 Teaspoon Mustard Seeds
-
1/2, Sliced Onion
-
2, Slit Green Chilli
-
Few Curry Leaves
-
For Tempering
-
1 Teaspoon Oil
-
1 Teaspoon Cumin Seeds
-
a generous Pinch Asafoetida (Asafetida / Hing)
-
3 Red Chili
-
0.25 Teaspoon Red Chili Powder
Directions
deep fried gram flour (besan) and onion fritters are simmered in spiced, sour yogurt gravy.
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
Kadhi Pakora | Besan Ki Kadhi
Servings: 4 people
Calories: 210kcal
deep fried gram flour (besan) and onion fritters are simmered in spiced, sour yogurt gravy.
Print Recipe
Ingredients
Ingredients for Pakora
- 1 cup Gram Flour (Besan / Chickpea Flour)
- 1 tsp Carom Seeds (Ajwain / Omam)
- 1 tsp Red Chili Powder
- 0.5 tsp Eno Salt
- Salt To taste
- 1 roughly Onion chopped
- 1 cup Spinach (Keerai) Washed, Chopped
- Oil For Deep Frying
Ingredients for Kadhi
- 1 cup Curd (Plain Yogurt)
- 0.25 cup Gram Flour (Besan / Chickpea Flour)
- Salt To taste
- 1 teapsoon Red Chili Powder
- 0.5 tsp Turmeric Powder
- 3 cups Water
- 0.5 tsp Amchoor Powder
- 1 tbsp Oil
- 1 tbsp Ghee (Clarified butter)
- 0.25 tsp Fenugreek seeds
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 1/2 sliced Onion
- 2 slit Green Chilli
- Curry Leaves Few
For Tempering
- 1 tsp Oil
- 1 tsp Cumin Seeds
- Asafoetida (Asafetida / Hing) a generous Pinch
- 3 Red Chili
- 0.25 tsp Red Chili Powder
Instructions
Pakora Preparation
- In a mixing bowl, add besan, ajwain, red chili powder, salt, eno salt, sliced onions, chopped spinach and mix everything well. Combine well with the help of the moisture in onion and spinach. Let the pakora mixture rest till the oil is hot.
Deep Frying Pakoras
- Heat oil in a heavy bottomed pan. When the oil is hot, take small portion of pakora mixture and drop gently in oil. Deep fry the pakoras in medium flame till they are golden brown and crispy. Take out the pakoras and place in paper towel to drain excess oil. Repeat the same for rest of the pakora mixture
Preparing for Kadhi
- In a mixing bowl, add curd, besan, red chili powder, salt, turmeric powder and mix well. To that add 3 cups of water and whisk well so that all the ingredients are well combined without any lumps. Add Amchoor powder and mix well. Kadhi mixture is now ready for cooking
Cooking Kadhi
- In a heavy bottomed pan, heat oil + ghee. Add fenugreek seeds and fry till golden color. Then, add mustard and cumin seeds and allow it to sputter.
- Then add curry leaves and slit green chili. Add sliced onions and saute in oil till translucent.
- When the onions turn translucent switch off the flame. Pour in the kadhi mixture to the pan. Keep the flame in low and continuously stir the kadhi mixture till it starts to boil. Continuous stirring is very much needed or else the curd will get split.
- When the kadhi mixture starts to boil, continue cooking the kadhi mixture in low flame for atleast 20 mins. We can occasionally stir the kadhi mixture. After 20 mins, we can see the oil oozes out of the kadhi. Switch off the flame.
Garnishing
- In another pan, heat a teaspoon of oil. Add cumin seeds and allow it to sputter. Add asafoetida, red chilies and red chili powder and give a mix and switch off the flame. Keep this aside
Serving Time
- Take a serving bowl. Add 4-5 pieces of Pakoras. Pour in the Kadhi mixture. Finally garnish with the tempering.
- Delicious Kadhi Pakora | Besan Ki Pakora Ready to serve with Roti or hot steaming Rice
Nutritional Info
Nutrition Facts
Kadhi Pakora | Besan Ki Kadhi
Amount Per Serving (1 Cup)
Calories 210
Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 12g4%
Fiber 1g4%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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Steps
|
1
Done
10 mins
|
Pakora PreparationIn a mixing bowl, add besan, ajwain, red chili powder, salt, eno salt, sliced onions, chopped spinach and mix everything well. Combine well with the help of the moisture in onion and spinach. Let the pakora mixture rest till the oil is hot. |
|
2
Done
15 mins
|
Deep Frying PakorasHeat oil in a heavy bottomed pan. When the oil is hot, take small portion of pakora mixture and drop gently in oil. Deep fry the pakoras in medium flame till they are golden brown and crispy. Take out the pakoras and place in paper towel to drain excess oil. Repeat the same for rest of the pakora mixture |
|
3
Done
10 mins
|
Preparing for KadhiIn a mixing bowl, add curd, besan, red chili powder, salt, turmeric powder and mix well. To that add 3 cups of water and whisk well so that all the ingredients are well combined without any lumps. Add Amchoor powder and mix well. Kadhi mixture is now ready for cooking |
|
4
Done
30 mins
|
Cooking KadhiIn a heavy bottomed pan, heat oil + ghee. Add fenugreek seeds and fry till golden color. Then, add mustard and cumin seeds and allow it to sputter. |
|
5
Done
|
Then add curry leaves and slit green chili. Add sliced onions and saute in oil till translucent. |
|
6
Done
|
When the onions turn translucent switch off the flame. Pour in the kadhi mixture to the pan. Keep the flame in low and continuously stir the kadhi mixture till it starts to boil. Continuous stirring is very much needed or else the curd will get split. |
|
7
Done
|
When the kadhi mixture starts to boil, continue cooking the kadhi mixture in low flame for atleast 20 mins. We can occasionally stir the kadhi mixture. After 20 mins, we can see the oil oozes out of the kadhi. Switch off the flame. |
|
8
Done
5 mins
|
GarnishingIn another pan, heat a teaspoon of oil. Add cumin seeds and allow it to sputter. Add asafoetida, red chilies and red chili powder and give a mix and switch off the flame. Keep this aside |
|
9
Done
3 mins
|
Serving TimeTake a serving bowl. Add 4-5 pieces of Pakoras. Pour in the Kadhi mixture. Finally garnish with the tempering. |
|
10
Done
|
Delicious Kadhi Pakora | Besan Ki Pakora Ready to serve with Roti or hot steaming Rice |
One Comment Hide Comments
Kadhi is basically a Rajasthani dish and it’s became very popular in other states of India as well. Besan is the most common ingredient use in the kitchen and Besan kadi where yogurt is normally used makes it very tasty and healthy. Thanks for posting recipe you made. Keep it up.