Two simple dishes that pair perfectly! A North Indian, Punjabi dish this is definitely one of those heartier, mouth watering meals. Before, when my mom would make this, I never wanted to learn because it looked so time consuming and I remember she would cook it for HOURS. However, it has always been one of my favorite meals, and this time I was determined to learn how to make it. Spoiler alert: it doesn’t take hours to make.
The literal translation of Kadhi is derived from the word ”kadhna,” which means to simmer over a long time (aka the hours that felt like a lifetime to me as a child). However, it is really simple to make, and it‘s a two in one recipe! The pakoras can be made and enjoyed on their own, especially with warm cup of chai when it’s raining. This flavor journey starts with the perfect crunch of the fried chickpea flour fritters, seasoned to perfection, followed with the yogurt curry that has multiple layers of spices, and finished with a tangy bite. Please try it out and enjoy!
I find it easiest to make the kadhi first, fry the pakora, and then assemble.
Serving Size: 4 people
Preparation time: 30 minutes
Cooking time: 4 and a half hours
Total time: 5 hours
Ingredients for Kadhi:
6 cups of water
1 1/2 cup full fat yogurt
1/2 cup chickpea flour
2 tbsp haldi (Tumeric powder)
2 cinnamon sticks
5 cloves
2 big cardamom pods (cracked)
Dash of hing
2 tsp cumin seeds
2 tsp methi seeds
2 dried whole red chillies
1 cup onion chopped
12 curry leaves
1 tsp ginger grated
1 tsp green chili grated
1 tsp garlic grated
2 tsp dried coriander
1 tsp salt
2 tsp Garam masala
1 tsp red chili
Ingredients for Pakora:
3/4 cup chickpea flour
Little hot water
Salt to taste
1 tsp grated ginger
1 tsp green chili
Dash of hing
2 tsp coriander powder
1 tsp chili powder
1 tsp cumin powder
1 tsp Garam masala
1 tsp oil
1 cup of sliced vegetables to fry (I used onion and spinach)
Instructions:
Assemble Kadhi first: whisk together yogurt, chickpea flour, and a little warm water until well blended
Boil water, haldi, Cinnamon stick, cloves, cardamom, and hung until begins to boil, then add Yogurt mixture. Be careful to whisk well, so yogurt does not separate. Bring it back to a boil, and then put on low heat
Pakora: heat oil on medium flame. Meanwhile mix ingredients until “soupy“. To test oil is ready, place a small drop of water. It should immediately rise to stop and bubble. Spoon up one ball of mixture, and it should make 20-25 small fritters. Line a plate with paper towels, and once they turn golden brown, place on towel to absorb excess oil.
Once done making Pakoras, heat oil in a small fry pan. Add jeera, methi seeds, dried red chili, and onion. Cook until brown
Then add curry leaves, 1 tsp ginger, green chili, and garlic. Allow it to brown until fragrant.
Add coriander powder, salt, Garam masala, and red chili powder, brown spices for 45 seconds. Careful not to burn. Add this thadka to Kadhi, and allow it to reduce. Cook this on medium to low heat for at least 4 hours. The longer you allow it to cook, the better it tastes.
When you’re ready to serve, add fried fritters so they remain crispy and do not get soggy!
Enjoy!
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