Kadi pakoda is an absolute favourite of North Indian items, known to be extra rich in flavours and comforting essence. The delicacy is gram flour (besan) dumplings, or pakodas, served in a sour yoghurt-based curry called kadi. Crispy pakodas and rich kadi are particularly enjoyed with steamed rice and roti, which should give your stomach much-needed satisfaction. This Kadi pakoda recipe is delicious. Pakodas are first prepared. Gram flour with turmeric, red chilli powder, and ajwain seeds is mixed together. Chopped onions, green chillies, and fresh herbs such as coriander can be added to give additional flavour to the ingredients. The mixture is shaped into small fritters, which are then deep-fried till they become golden and crispy. These pakodas are actually what gives the dish texture. An easy recipe of kadi pakoda, it is also flavourful. The kadi is prepared by whisking yoghurt with gram flour, water, and spices, such as turmeric, coriander powder, and cumin. This mixture is then cooked till it thickens and gets that creamy consistency. The tanginess of a perfect kadi is achieved through the yoghurt. Even some temperings of mustard seeds, curry leaves, and dried red chilies have been added for a new burst of flavour and aroma. Once the pakodas are added to the simmering kadi, they soak in the tangy sauce, soft and flavourful. Kadi pakoda often tops fresh coriander and is best eaten hot, making a wonderful comfort food for a chilly day or festive occasion. The flavour profile and texture of this dish make kadi pakoda so popular in many Indian homes, undoubtedly warm up and come alive at the dinner table.

• Curd
• 200 gms besan
• 8-10 curry leaves
• Red chilli powder
• 1 tsp ginger
• 1/2 tsp cumin seeds
• 1 pinch hing
• 1/2 tsp salt
• 1 tbsp ghee
• Green chilli
• 1 tsp mustard seeds
• Coriander
• Cooking oil
• 1 onion
• 1/4 tsp turmeric powder

• Begin by making the batter for the pakodas. Combine 200 gms of gram flour with 1 cup of water in a mixing bowl and whisk until smooth and lump-free. You want to get a thick batter that will hold its shape when plunged into hot oil.
• Put 1/2 teaspoon of salt, 1/4 teaspoon of turmeric powder, and half a teaspoon of red chilli powder in the batter. Let all these spices mix evenly by mixing everything well.
• Now, let the mix rest for 10 minutes after. Rest helps the flavours to set and all the components get well set, in turn improving the texture of these pakodas.
• Heat oil in a deep frying pan over medium heat.
• Test for readiness by dropping a small spoonful of the batter into the hot oil. If it bubbles and rises to the surface, you know the oil is ready.
• Using the spoon, drop small spoonfuls of the batter into the oil. You should not overfill the pan; when necessary, fry in batches. Fry the pakodas until crispy and golden brown, which would be in about 4-5 minutes. Cooked pakodas must be taken from the oil using a slotted spoon, and they must also be placed on paper towels to take out extra oil.
• Take another bowl to whisk yoghurt 500 grams, 2 cups of water, and two tablespoons of gram flour. This is the base for your kadhi.
• To this, add half a teaspoon of turmeric powder, half a teaspoon of red chilli powder, and salt according to taste. Whisk everything together so that there are no lumps in this mixture and all ingredients are well incorporated into it. This will be what gives you that tangy flavour to your kadhi.
• Add oil to a large pan over medium heat. When hot, add 1 Tsp of mustard seeds. Let them splutter and pop for about 30 seconds. Now add 1/2 Tsp cumin seeds and a pinch of hing-asafetida.
• Immediately add in 1 finely chopped onion, 1 Tsp grated ginger, and two chopped green chillies. Sauteing the mixture till the onions change to a golden brown colour takes about 5-7 minutes. The spices, along with the onions, make an aromatic base for the kadhi.
• When the onions turn golden, add the yoghurt mixture to this pan. Stir constantly so that the yoghurt does not curdle. Then let the mixture reach boiling point, reduce the heat, and simmer it for 15 to 20 minutes, stirring occasionally so that it doesn't stick to the bottom of the pan. As it cooks, Kadhi turns thick, and flavours deepen.
• Once simmering, put the pakodas to the kadhi. Let them soak into its sauce for about 10 minutes. This is also an important step because the pakodas will soak the flavours from the kadhi and become soft and flavourful.
• Heat one tablespoon ghee in a small pan and on a medium flame. When hot, add half Tsp cumin seeds. Let them sizzle for a few seconds.
• Then, add ¼ Tsp red chilli powder and 8 to 10 curry leaves. Saut for about one minute till the curry leaves become crispy and fragrant. This tempering adds another flavour dimension with a appetizing finish on the kadhi.
• Pour the tempering on the kadhi and pakodas. The sizzling will give an aromatic flavour to your dish, making it all the more inviting. Stir softly so the tempering gets well mixed into the kadhi without the pakodas breaking.
• Finally, garnish the kadhi by sprinkling chopped coriander leaves for fresh flavour and colour. Preferably serve hot with steamed rice or roti. It is just so comforting with the tangy flavour of the kadhi and the crispy pakodas.
• Spare the spice level to your taste. If you want a mild version of kadhi, use less amount of red chilli powder and fewer green chillies.