The traditional Kadhi Pakoda is one Indian dish that can be cooked in a variety of ways. This recipe yields a tangy gram flour and curd gravy containing sumptuous onion, potato and green chilly dumplings tempered with whole red chilies and black mustard seeds. Various versions of the Indian Kadhi include Sindhi Kadhi, Rajasthani Kadhi, Punjabi Kadhi and more.
Ingredients for the Kadhi (Gravy)
- Gram Flour 2 leveled tablespoons
- Yogurt (Curd) 1-1/2 cups
- Salt To Taste
- Turmeric Powder 1/2 teaspoon
- Red Chili Powder 1/2 teaspoon
- Coriander Powder 1 teaspoon
- Dry Mango Powder (Amchur) 1/2 teaspoon or as required
- Garam Masala 1/2 teaspoon
- Cooking Oil 1-1/2 tablespoon
- Black Mustard Seeds 1/2 teaspoon
- Water As required
- Whole red chilies For tempering
Ingredients for the dumplings
- Onion, finely chopped 1 small
- Potato, finely chopped 1 small
- Green chilies, finely chopped 2 small
- Gram Flour 3 tablespoons
- Salt 1 teaspoon
- Red Chili Powder Pinch
- Water As required
- Cooking Oil For deep frying
- To prepare the kadhi, pour the yogurt in the jar of a food processor and also add the gram flour. Blend both together to a smooth flowing mixture.
Tip: If the mixture is too thick add a little yogurt and water to it and blend again.
- Place a deep pot with 1-1/2 tablespoons cooking oil over medium heat.
- As soon as the oil heats up throw in the black mustard seeds. They will start to crackle.
- Add the salt, turmeric powder, red chili powder, coriander powder, dry mango powder and Garam Masala and stir to combine the spices.
- Pour in the gram flour – yogurt blend into the pot while stirring.
Tip: Keep stirring while pouring in the mixture to avoid the yogurt from separating whey.
- Add a little water to the kadhi and give it a good stir. Let it come to a boil and then reduce the flame. Let the kadhi simmer.
Tip: Simmer the kadhi for as long as you prepare the dumplings. A longer simmered kadhi has beautifully enhanced flavors.
- While the kadhi simmers, prepare the dumplings. For this combine all ingredients for the dumplings except the oil in a bowl. The consistency of this batter should be thick.
- Place a deep frying pan with oil for frying the dumplings over high heat.
- When the oil heats up nicely, reduce the heat to low and carefully drop dollops of the batter using a spoon into the frying pan.
- Keep checking the kadhi from time to time to ensure it doesn’t become too thick. If it starts to thicken up add a little water, stir and let it continue simmering.
- Fry the dumplings on low heat for a few minutes and then increase the heat to high to give them a pretty golden brown color.
Tip: Frying the dumplings on low heat first ensures that the potatoes and onions within them get cooked thoroughly. If you fry them on high heat directly, the dumplings will get a golden brown color quickly but the onions and potatoes inside will remain raw. This will spoil the whole taste of the kadhi.
- Line a plate with paper towels (tissue papers) and transfer fried dumplings to it to drain the excess oil. Repeat the process for the entire dumpling mixture.
Tip: Deep fry 4 – 5 dumplings together to save time. Also have enough oil in the pan to do so.
- Add all the fried dumplings to the summering kadhi and stir. Let it simmer for a few more minutes.
- The dumplings will soak a little of the kadhi so if it becomes thick, add a little more water, stir and give it a good boil.
- Turn off the flame and transfer the kadhi to a serving dish.
- Now prepare the tempering. Add 2 teaspoons cooking oil to a small frying pan and place it on medium heat.
- As the oil heats up add some black mustard seeds to it and also add 3 – 4 whole red chilies. Stir to fry them slightly from all sides. Be carefully as they will crackle.
- After a few seconds turn off the flame and pour this tempering over the ready kadhi in the serving dish.
- Garnish with fresh chopped coriander (cilantro) and serve hot with steamed or jeera rice.
Preparation Time: 60 minutes
Serves: 2 – 3