Kadhi Pakoda, a dish i grew up having in all the seasons except that the pakodas made a rare entry into the kadhi. This is the comfort food in most parts of India with very little changes to the flavours to suit everyone’s need. You can pair it up with hot steaming rice or phulka/chapathi and you wouldn’t need any other companion to travel down that path of your childhood where all that mattered everyday was reaching home, eating the freshly made food, a quick nap time in mom’s laps. Back then it was simple comforting food which brought happiness in all our lives, the weekly menu was limited to cook as much as fresh food with no left overs. Everything was calculated though not meticulously planned, as greater comfort is always in simple things like this kadhi pakoda.
Off late the winters in my part of the world are unpredictable, there are days where all I want to do is cuddle in the bed with a steaming cup of coffee and wishing somebody cooks the comfort food like this Aloo Paratha or Gobi paratha as I finish the unending book and some days its so hot you just want to unwind with a big glass of juice or a butter milk to save yourself from the humid sun and on days like those this kadhi comes handy. Its a must have recipe in every women’s kitchen, for the ingredients are always handy in your pantry, its super quick takes 20 minutes to have it served on the table and most importantly super delicious..Now tell me why you and this dish can’t be good friends..The icing for this dish is these crispy deep fried pakoda/pakora, with onions fried till crisp and added to the kadhi just before serving.The crispiness of the fritters when combined with the kadhi, adds the right balance for a perfect comforting side dish. So what are you waiting for, pull yourself out of those quilts and cook this for a nice comforting dinner..
Serves: 2 – 3
Time: 25 – 30 minutes
1/2 cup curd + 1 cup water to make it into butter milk(you can add more if you want the curry more running, i like mine a bit think hence add less water)
1 tspn turmeric powder
Salt to taste
3 tbspn besan/chickpea flour
1 tbspn oil
1/2 tspn mustard and jeera seeds
1 sprig of curry leaves
2-3 green chillies, finely chopped or grounded
1/2 tbspn ginger garlic
1/2 tspn coriander powder
1/2 tspn jeera/cumin powder
Coriander leaves for garnish
1 cup chickpea/besan flour
1 large onion sliced thinly
a pinch of ajwain seeds/powder
1 tbspn hot oil
Salt to taste
1-2 tbspn of water
Oil to deep fry
- Mix the butter milk with turmeric powder, chickpea flour and salt and set aside.(Add the water and chickpea flour based on how thick you need the kadhi)
- In a pan, add oil once its hot, add in the mustard and jeera seeds and curry leaves, once they splutter add in the onion, chilli and ginger garlic paste.
- Fry till onions are transparent the ginger garlic smell goes away.
- Add in the coriander, jeera powder and salt, fry for couple of minutes.
- Add the butter milk and cook in low flame till the butter milk boils and attains a thick consistency.
- As it cooks, prepare your pakora.
- In a large bowl, add the besan flour, onions, oil, ajwain seeds, salt to taste along with 3-4 tbspn of water.
- Once the oil boils, add in the onion mixture and deep fry till crisp.
- Drain the pakoras on a tissue and set them aside.
- Adjust the salt and spices in the kadhi and temper with some red chillies and garlic(optional)
- Add in the pakoras, before serving with hot rotis or steaming rice.