Wednesday, January 16, 2013

Pakoda Kadi (Onion fritters in Yogurt curry)

It has been a while since my last post and everyday since has been no less than a whirlwind. I decided to make Pakoda Kadi as a comeback dish for my blog. Pakoda Kadi, a north Indian delicacy, is a yogurt based curry with onion fritters.  
I was never a fan of yogurt based curries till recently when my aunt forced me to try the Kadi she had made. I puckered up my face expecting a sour dish but to my surprise it just melted in my mouth. I have made it twice since and each time i find that i love the dish more.
Kadi Pakoda (serves 4)

Ingredients  (for Onion Pakodas/Onion fritters)

Onions                         - 2 medium sized
Chickpea flour              - 1/3 cup (heaped)
Water                          - approx. 1/3 cup
Turmeric powder          -  3/4 tsp
Chilli powder                -  1/2 tsp
Dry mango powder       -  1/2 tsp
Chaat masala powder   -  1/2 tsp
Salt to taste               
Oil for deep frying  

Method

To make pakodas, slice the onions into long strips. Mix chickpea flour, the dry powders, salt, onions and water. Ensure that the batter coats the onions very lightly. [In this version of Pakoda Kadi, the pakodas are made slightly differently from the way it is usually made. Usually baking soda is added to make the pakodas fluffier] 
Deep fry in oil till golden brown.  
 

Ingredients  (for Kadi)

Fresh Yogurt                  -  2 cups
Chickpea flour                -  1/2 cup
Water                         -  3 cups
Turmeric powder               -  3/4 tsp
Chilli powder                 -  1/2 tsp
Dry mango powder              - 1/2 tsp
Chaat masala powder           - 1/2 tsp
Sugar                         - 1/2 tsp
Salt to taste
 
Tempering the Kadi
Cumin seeds                  - 1/2 tsp
Mustard seeds                - 1/2 tsp
Fenugreek seeds              - 1/2 tsp
Green chillies               - 1 medium sized (chopped finely) 
Clarified butter/ghee        - 1 tsps
 
Method

Whisk yogurt, chickpea flour, the dry powders, salt and water till the mixture is smooth. Pour this mixture into a pan and place it on medium flame. The kadi will start thickening. [Add water if it gets too thick. I like it runny so i add a lot of water to the kadi.]
Add the pakodas to the kadi and boil for 5-6 minutes. Set the kadi aside.
 
Tempering the kadi
Heat ghee (clarified butter) in a small pan and add mustard seeds, cumin seeds & fenugreek seeds. Once it pops add it to the kadi.
Garnish it with chopped coriander and serve hot with rice!!


 
 

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