Pakoda kadhi is one of the popular North Indian curry recipes made with chickpea flour, sour yogurt, and spices. It is typically served as a side dish to the choice of rice recipes, but can also be served with roti and chapati. It’s the weekend then you know it is Kadi Chawal time.
Ingredients
For pakoda:
8-10 palak/ spinach leaves finely chopped
3 tblsp besan/ chickpea flour
2 tsp rice flour
1 tsp jeera powder
1/2 tsp haldi/ turmeric powder
1/2 tsp red chilli powder
Salt to taste
Mix all the ingredients with little water, make a thick batter, and deep fry into pakodas, keep aside
For kadhi:
2 cup buttermilk or curd
2 tblsp besan
1 tsp turmeric pdr
Salt to taste
3 tsp oil
1 tsp jeera
2 red chillies
1/2 tsp red chilli powder
1 tsp jeera/ cumin seeds
1/2 inch chopped ginger
curry leaves
Salt to taste
Chopped coriander leaves
Procedure
In a bowl mix curd with 2.5 cups water, besan, salt,haldi,chilli pdr, mix well with a whisk and keep aside
In a pan put oil, add jeera, curry leaves, ginger, red chillies , fry for a minute
Add the curds besan mixture, mix well. Cook on a slow flame for 5 mins, stirring occasionally
Garnish with chopped coriander leaves
Add the pakodas just before serving.
Serve hot with rice or khichdi.
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