Pakodi Kadhi

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • For pakodis:
  • 1/2 cup - gram flour
  • 1/2 tsp - red chilli powder
  • salt to taste
  • 2 pinches asafoetida
  • For kadhi:
  • 3 cups - sour buttermilk
  • 1.5 tbsp - gram flour
  • 1 stalk curry leaves
  • 3 green chillies
  • 1/2 tbsp - coriander leaves (chopped)
  • 1/4 tsp - turmeric powder
  • 1/2 tsp - red chilli powder
  • 1/4 tsp - coriander powder
  • 1/2 tsp each of cumin and mustard seeds
  • 3 pinches asafoetida
  • 1 papad - broken into 1 inch squares
  • 1 tbsp - ghee

How to Make Pakodi Kadhi

  • For pakodis:
  • Mix all the ingredients, add some water and make a thick batter.
  • Put plenty of water (1/2 litre) to boil.
  • Pick up some batter in cupped fingers.
  • Drop into the boiling water.
  • Repeat with remaining batter.
  • Allow to boil till cooked (15-20 minutes). Keep aside.
  • For kadhi:
  • Mix salt, chilli powder, turmeric, coriander powder in some water to make a thin paste.
  • Heat ghee in a saucepan, add cumin and mustard seeds, asafoetida, and allow to splutter.
  • Add curry leaves, chillies, stir. Add masala paste.
  • Allow to simmer for 2-3 minutes.
  • Spoon off the oil that floats on top, keep aside.
  • Add pakodis to the water. Bring to a boil
  • Mix flour into buttermilk till no lumps are left.
  • Add and stir continuously till it reaches boiling point.
  • Simmer on low heat for 10 minutes.
  • Add coriander, papad and the reserved oil.
  • Stir gently, bring back to the boil and cook for 1 or 2 minutes.
  • Serve hot with rice, parathas, etc.

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