My Mom’s Kadhi Pakoda
Kadhi is staple in many parts of India and Pakistan, although it could look and taste different across the subcontinent. In some versions, Kadhi is thin, soupy, while in others, it is thick. Some versions are slightly sweet while others are tangy and spicy. In some preparations, crispy fritters float in the gravy., while in others chopped greens add nutrition, texture and flavor. Still others have no fritters or greens.
Ofcourse, I knew nothing about this range in taste and texture as a kid. I knew and loved just 2 versions:
- My mom's Kadhi, with onion fritters, following her family recipe, with an unexpected ingredient - Curry leaves, rarely used in a North Indian recipes.
- My Maasi's (Mom's Sister) Bathua Kadhi with Bathua Leaves (Biological Name - Chenopodium album), and notably, missing fritters. I loved it so much, I drank bowls full of it!
This is my mom's recipe, straight from my tattered (well used!) cooking journal, that I carried with me on my first flight to the US. Maasi's recipe coming soon...
My mothers recipe of a favorite North Indian comfort food.
- 1 cup Chickpea Flour (Besan)
- 3/4th cup Water
- 1.5 cup Sliced Onions
- 1 cup Curry Leaves (Chopped)
- Salt (to taste)
- 3 green chillies
- 1 tsp Garlic Paste
- 1 tsp Carom Seeds (Ajwain)
- 1 tbsp Coriander Seeds (Crushed)
- Vegetable Oil (Enough to deep fry the fritters)
- 2 tbsp Mustard Oil
- 1 tbsp Chopped Garlic
- 1 cup Sliced Onions
- 10-12 cup Curry Leaves
- 1/4th tsp Fenugreek Seeds (Methre) (Crushed)
- 1 tsp Coriander Seeds (Crushed)
- 1/2 tsp Asafetida (Hing)
- 1 tsp Red Chili Powder
- 1.5 cup Sour Plain Yogurt (If the yogurt is sweet, add 1/2 tsp salt and leave in room temperture overnight)
- 4 tbsp Chickpea flour (Besan)
- 7 cup water
- 1/2 tsp Tumeric
- 1 tbsp Ginger Garlic Paste
- Make the yogurt mixture
Mix all of the ingredients listed in the yogurt mixture to make a thin batter. Keep aside.
- Make the fritters (pakoda)
Mix all the dry ingredients for the fritters followed by the wet ingredients to make a thick batter. Lastly add the sliced onions.
Heat vegetable oil in a wok. Slide an ice-cream scoop full of batter into the oil. Fry till the fritter is golden brown. Drain out the oil and keep fritters aside.
Heat mustard oil to its smoking point. Reduce heat and let it cool.
Add hing, fenugreek seeds. Saute briefly till the fenugreek seeds turn brown.
- Add crushed coriander seeds, curry leaves, chopped garlic, sliced onions. Saute till the onions turn translucent.
Add red chili powder followed by a splash of water to ensure the chili does not burn.
Add the yogurt mixture and bring to boil, while continuously stirring. Simmer for 30-45 minutes. Remove from heat.
In a small pan, heat 1 tbsp ghee. Add 1 tsp chopped garlic and 1/2 tsp degi mirch. Add this temper to the cooked Kadhi.
Just before serving, add the fritters to the Kadhi. Serve warm with Rice or Tandoori Roti.
