One of our family’s all-time fav hot, steaming, melt in the mouth, PAKODE WALI KADHI…Mmmmmmmm!!
This is my great grandma’s family recipe for kadhi…. A little out of the box….but all the same, give it a try!
It has stood the test of time and has been passed through three generations, our family’s treasure! 🙂
It’s Unique eature: the pakoris are not deep fried, light as air and melt in the mouth soft!!
Heat ghee, add 1/3 tsp ajwain and 1/3 tsp methi daana along with 2-3 dry red chillies. Then add 2 cups of very sour yoghurt(you can add salt in the yoghurt and keep overnight) which has been blended with 4 heaped tbsp besan, salt, haldi and about 6-8 cups of water. After the first boil, cook on low flame for at least 1 1/2 hour or till desired thickness is reached.
For the Pakoris:
Blend about 3/4 cup besan with salt, chilli pwdr, 1 tsp baking powder and water into an extremely thick batter. Keep aside for about 15 minutes and then mix thoroughly (3-4 min) till light and fluffy.
Take a flat omlette pan, heat 1 tbsp oil and slowly drop small drops of the batter(I use a spoon) cook on medium high and flip once so as to cook both sides. When they are cool, soak them for about 10 minutes in salt water, then squeeze and add in kadhi. Just before serving, bring kadhi to boil and simmer for 5min so that the pakoris are heated through. Do not over cook at this stage as the pakoris are delicate! I also like to add a tsp of crushed kasoori methi towards the end.
Lastly just be fore serving give hing, jeera, lal mirch tadka.
serve with hot rice / Phulka/ Haath ki Roti!
The haath ki roti, was my Dadima’s special with kadhi!
You put a few drops of ghee/oil on your palm and then take a ball of dough. Using your two palms you shape the dough by clapping your hand repeatedly….till you have a round even shaped roti.
Step by step collage on how to make the pakoris!