Rajasthani Pakoda Kadhi - राजस्थानी पकोड़ा कढ़ी (Chickpea and Cilantro Fritters in Yogurt/Chickpea Gravy)

Hello friends,


This is one of our most family favorite, can be eaten anytime, cooked anytime kind of dish. Sometimes my husband and son will simply not eat kadhi without pakodas, so this is very frequently made dish. Don't worry about the measurements, because this is how much we usually make as I try to make it for 2 meals usually as everyone wants to eat the leftover kadhi, so always a little more :)


Normal prepping time for this is about 10 minutes and cooking time is about 20 minutes, isn't that quick, I mean kind of quick?


Rajasthani Pakoda Kadhi - राजस्थानी पकोड़ा कढ़ी (Chickpea and Cilantro Fritters in Yogurt/Chickpea Gravy)

Ingredients
For Kadhi (Gravy)
Dahi (Yogurt) - 2 cups
Water - 2 cups
Besan (Chick Pea Flour) - 2 tbsp
Dhaniya (Coriander) Powder - 1 tsp
Jeera (Cumin) Powder - 1 tsp
Haldi (Turmeric Powder) - 1 tsp
Amchur (Dry Mango Powder) - 1 tsp
Salt - as per taste
For Tempering of Kadhi (Gravy)
Oil - 1 tbsp
Rai (Mustard Seeds) - 1 tsp
Jeera (Cumin Seeds) - 1 tsp
Heeng (Asefoetida) - a pinch
Lahsan (Garlic) - 4 big cloves
Adrakh (Ginger) - 1 inch piece
Hari Mirch (Green Chillies) - 3-4, finely sliced
For Pakoda (Fritters)
Dhaniya Patti (Cilantro) - 2 cups
Besan - 1.5 cups
Lal Mirch (Red Chilli) Powder - 1/2 tsp
Salt - as per taste
Preparation
For Kadhi (Gravy)

• Mix everything under "For Kadhi" well in a bowl such that there are no lumps left.
• Now, take a deep and thick bottomed pan and add first 4 items under "For Tempering of Kadhi".
• Once the seeds start spluttering, add the remaining ingredients under "For Tempering of Kadhi".
• When nice aroma of ginger/garlic starts coming, add the yogurt mix in it and mix continuously till the mix starts boiling (A tip here, always take the yogurt out of the fridge at least an hour before you make this so that yogurt is in room temp and doesn't take very long in boiling). This constant stirring step is very important as if not done properly, the yogurt will curdle.
• Once the kadhi starts boiling, simmer the gas for 4-5 minutes so that it gets cooked well (you can really smell a nice aroma, once it is done, so you will know..lol). 
• While this is cooking, make pakodas :)

For Pakoda (Fritters)

• Mix all the ingredients with just enough matter to make it into a very thick batter. It should be very similar to cookie batter (very thick), add besan less or more depending on it.
• Heat enough oil in a pan to deep fry these pakodas.
• Once the oil is hot enough, add teaspoonfulls of batter in oil and let them fry for 1-2 min. or so till the pakodas become a nice golden brown color.
• Drain them on paper.
• If you like the pakodas to be crispy when you eat them in kadhi, do not add them to kadhi till it is ready to be served or they will become very soggy.

Serving
Right 5 minutes before serving, add pakodas to kadhi and serve it with warm rotis or my favorite warm white rice :)


This can also be made without pakodas. If you plan to just plain kadhi, do garnish kadhi with cilantro or even better, with some crushed kasoori methi (dry fenugreek leaves).


I am sending this to MLLA # 23 event hosted by Susan.



That's all for now. Take care till next post.