Wednesday, December 22, 2010

Kadhi Pakoda


I usually prepare kadhi with rice or khichadi & my son just loves it. But that cannot be the only main course preparation then! I have to prepare some kind of other sabji to accompany it. Since Y does not prefer plain kadhi with chapati. Yesterday after reaching home late & that too after shopping....was really bored to cook the complete stuff. So thought of adding some pakodas to kadhi which we enjoyed with chapati as well as rice. I have heard that this is a Punjabi dish, but not sure coz my mom, who cooks nothing else but maharashtrian, also used to prepare this for us as kids. We used to enjoy the pakodas just like that before they enter into the always make sure you prepare some extras :)...especially bcoz its winter!!

Kadhi Pakoda

Serves: 2-3                 Preparation Time: 15 mins                 Cooking Time: 15 mins


For Pakodas:

1 cup chickpea flour/ besan
1 medium onion, finely cut
1-2 green chillies, finely cut
small pinch of sodium bicarbonate/ soda
2 tbspn chopped coriander leaves
1 tsp red chilly pwd
1/2 tsp cumin pwd
1/2 tsp coriander pwd
1/2 tsp haldi
1/2 tsp ova/ ajwain
salt as per taste
approx. 3/4 cup water
Oil for deep frying the pakodas

For Kadhi:

1 cup thick curd
2 tbspn chickpea flour/ besan
1 small piece of dalchini/ cinnamon stick
2 cloves
2 pepper corns
8-10 curry leaves
2-3 green chillies, finely cut
1/2 tsp hing/ asafoetida
1/2 tsp haldi
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp sugar
1 cup water
1 tbspn ghee
chopped coriander for garnish
salt as per taste

Step 1: Mix all the ingredients for pakodas except oil. Slowly add water to prepare a batter with consistency as Idli batter.
Step 2: Heat oil & once its hot, fry the pakodas in batches on medium heat.
A click of Pakodas

Step 3: For Kadhi: Mix the curd, water & chickpea flour nicely (I do this with the egg beater). Add salt & sugar to it. Keep aside.
Step 4: Heat ghee. Once its hot, add mustard seeds, followed by cumin seeds. As they splutter, add hing, cinnamon+cloves+pepper corns, curry leaves, green chillies & saute for 30 secs (It should not burn).
Step 5: Add haldi. Increase the flame & pour the mixture prepared in Step 3.
Step 6: Reduce flame to medium & let it simmer for 5 mins. Add pakodas & let it cook for another 2-3 mins.
Step 7: Garnish with coriander & serve hot with chapati or rice.


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