PAKODE WALI KADHI

Mmm…Hot, Steaming, Melt in the mouth PAKODE WALI KADHI!
This is my great grandma’s family recipe for kadhi. It’s unique feature…. the pakoris are not deep fried and are melt in the mouth soft!!

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Method:
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 and a 1/2 hour or till desired thickness is reached.
PS: I like to add a tsp of crushed kasoori methi too!

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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 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 min 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! Lastly give hing jeera mirch tadka and serve with hot rice/Phulke/Haath ki Roti!

Other related recipes…
Mangori-Palak ki Kadhi
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Safed Kadhi
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