Tuesday, August 25, 2009


Kadhi has chickpea flour dumplings cooked in yogurt-chickpea flour-water gravy.It is a very popular dish in north India but every state has a different recipe.As I belong to U.P. I always make kadhi in my mothers style which is very much similar to punjabi kadhi but not exactly the same .The kadhi-chawal(rice) combination always brings water to my mouth( hmmmmm......yummmy). Here goes its recipe

Dahi/plain yogurt 1 cup
Besan/chickpea flour 1 cup
Onion 1 small
Ginger chopped 1 tsp
Garlic chopped 1 tsp
Methi/fenugreek seeds 1 tsp
Asafoetida 1 pinch
Whole red chili 1-2
Garam masala 1 tsp
Red chili pw 1 tsp
Turmeric pw 1/2 tsp

1. First to make pakodis/dumplings mix 1/2 cup besan,salt and enough water in a bowl to make a smooth batter(not too watery).Beat it properly to make soft pakodis.
2. Heat oil in a thick bottom pan/kadhai and drop small portions of the batter.Deep fry it and take out of oil when done.Keep them aside.
3. Mix dahi,1/2 cup besan,turmeric powder,red chili powder,garam masala,salt and 4 cups water.Beat well to avoid any lumps.
4. Now heat 2 tbsp oil and add methi seeds,asafoetida,whole red chili.Further add the chopped onions,ginger,garlic and fry till golden in colour.
5. Add dahi-besan mixture to this tempering.Keep stirring continuously till it comes to a boil.
6.Add the pakodis and heat for 5 more minutes on low flame.

Note: 1. Here is a little variation if you are in a hurry.Instead of pakodis you can add veggies like potatoes,peas,cauliflower and believe me it will be simply awesome.
2. In the pakodi batter you can also add chopped onions,red chili powder.

Reposting it to send this recipe to the event State Special hosted by Shanti of Shanti Krishnakumar's Cook Book.

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