Petitchef

Rajasthani pakoda kadhi(chickpea and cilantro fritters in yogurt/chickpea gravy)

Main Dish
2 servings
15 min
30 min
Very Easy

Ingredients

Number of serving: 2

For Kadhi (Gravy):

Dahi (Yogurt) - 2 cups

Water - 2 cups

Besan (Chick Pea Flour) - 2 tbsp

Dhaniya (Coriander) Powder - 1 teaspoon

Jeera (Cumin) Powder - 1 teaspoon

Haldi (Turmeric Powder) - 1 teaspoon

Amchur (Dry Mango Powder) - 1 teaspoon

Salt - as per taste


For Tempering of Kadhi (Gravy):

Oil - 1 tablespoon

Rai (Mustard Seeds) - 1 teaspoon

Jeera (Cumin Seeds) - 1 teaspoon

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 teaspoon

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 . 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.





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