Pakode vali Kadhi

Pakode Wali Kadhi: A Classic Comfort Food

Pakode Wali Kadhi is a beloved North Indian dish that combines the tangy flavors of yogurt with the comforting crunch of onion pakoras (fritters). This hearty and flavorful dish is perfect for a cozy meal, often paired with steamed rice or roti. The rich, spicy kadhi is balanced by the crispy pakoras, making it a satisfying meal that’s both comforting and delicious. Here’s how you can make this classic dish at home.

Ingredients

For the Kadhi:

• 1 tbsp oil
• 1 tsp cumin seeds
• 1 tbsp coriander seeds
• 1 tsp methi (fenugreek) seeds
• 1/2 tsp hing (asafoetida)
• 2 green chillies, chopped
• 1 inch ginger, grated
• 3 dried Kashmiri red chillies
• 11-12 curry leaves
• 1/4 cup water
• 1 tsp red chilli powder
• 1 tsp kasuri methi (dried fenugreek leaves)
• 2 cups curd (yogurt)
• 3 tbsp besan (gram flour)
• 4 cups water
• 1 tsp turmeric powder
• Salt, to taste

For the Tadka (Tempering):

• 1 tbsp oil
• 4-5 garlic cloves, chopped
• 1 tsp Kashmiri red chilli powder
• 1 tsp red chilli powder
• 1 tsp kasuri methi
• Coriander leaves, chopped for garnish

For the Pakoras:

• 1 onion, chopped
• 2 green chillies, chopped
• Coriander leaves, chopped
• 1 tsp ajwain (carom seeds)
• Salt, to taste
• 1/2 cup besan
• Water, as needed for batter consistency
• Oil, for frying

Method

Step 1: Prepare the Pakoras

1. Mix the Ingredients: In a bowl, combine chopped onion, green chillies, coriander leaves, ajwain, salt, and besan. Gradually add water to create a thick batter that can hold its shape when fried.

2. Fry the Pakoras: Heat oil in a pan for frying. Drop spoonfuls of the pakora batter into the hot oil and fry until golden brown and crispy. Remove the pakoras and set them aside on a paper towel to drain excess oil.

Step 2: Prepare the Kadhi

1. Make the Curd-Besan Mixture: In a bowl, whisk together the curd, besan, and 4 cups of water until smooth and lump-free. Set this mixture aside.

2. Cook the Spices: In a kadhai (wok), heat 1 tablespoon of oil over medium heat. Add cumin seeds, coriander seeds, methi seeds, hing, curry leaves, and dried Kashmiri red chillies. Sauté until the spices are fragrant and the seeds begin to crackle.

3. Add Water and Cook: Add 1/4 cup of water to the kadhai to help cook the spices further. Stir in the red chilli powder and kasuri methi, cooking for a few minutes until the mixture is aromatic.

4. Incorporate the Curd Mixture: Gradually add the curd-besan mixture to the spice mix, stirring constantly to avoid lumps. Add salt and turmeric powder, and cook the mixture on medium heat until it thickens and the besan is fully cooked. This will take about 15-20 minutes.

5. Add the Pakoras: Once the kadhi has thickened, gently add the fried onion pakoras into the kadhi. Let them simmer for a few minutes, allowing the pakoras to soak up the flavors.

Step 3: Prepare the Tadka

1. Heat Oil: In a small tadka pan, heat 1 tablespoon of oil over medium heat.

2. Add Garlic and Spices: Add the chopped garlic and sauté until golden brown. Then, add the Kashmiri red chilli powder, red chilli powder, and kasuri methi. Sauté briefly until the spices are fragrant.

3. Add the Tadka to the Kadhi: Pour the hot tadka over the kadhi, stirring gently to combine. This final step adds a burst of flavor and color to the dish.

4. Garnish and Serve: Garnish the kadhi with freshly chopped coriander leaves. Serve hot with steamed rice or roti, and enjoy the comforting flavors of this classic dish.

Conclusion

Pakode Wali Kadhi is the epitome of comfort food in Indian cuisine. The creamy, tangy kadhi paired with crispy onion pakoras creates a dish that is both satisfying and full of flavor. The aromatic spices and the rich tadka elevate this humble dish to something truly special. Perfect for a rainy day or a family dinner, this kadhi will warm your heart and soul with every bite. Serve it with a side of rice or roti, and enjoy a meal that’s as comforting as it is delicious.