Kadhi is the name for a dish made from chickpeas flour (besan) mixed with sour yogurt (khatta dahi) or buttermilk. It is eaten in most parts of India. It, however, is more prevalent in the northern part of India in states of Rajasthan, Gujarat, Punjab and Uttar Pradesh. In these states, kadhi is made in various forms and generally goes very well with white rice. It is a good substitute for regular dal eaten with rice. Kadhi can be made plain or with vegetables specially lady finger/ okra (bhindi). In some states even sugar or jaggery (gud) is added. However, I like kadhi with besan pakoras served with basmati rice. Kadhi pakora with its traditional tadka of mustard seeds, curry leaves and dry red chilis in desi ghee tastes great and is a regular Sunday lunch feature in many homes. So, go ahead and try this kadhi pakora recipe.
Ingredients needed for Kadhi Pakora
- Besan – 1/2 cup
- Sour curd – 1/2 cup
- Vegetable oil – 2 tbsp
- Mustard seeds – 1/2 tsp
- Methi seeds – 1/2 tsp
- Cumin seeds -1/2 tsp
- Heeng – 1/4 tsp
- Curry leaves – 2 sprigs
- Salt to taste
- Turmeric powder – 1/4 tsp
- Ghee – 3 tbsp
- Dry red chili – 3-4
- Red chili powder – 1/2 tsp
How to make Kadhi Pakora
- Whisk curd and besan together to make a smooth paste.
- Add 4 cups of water to it.
- Heat oil in a heavy-bottom pan.
- When the oil is hot, add methi seeds.
- When the seeds starts splattering, add cumin seeds, mustard seeds, heeng and curry leaves.
- Add the curd and besan to the pan.
- Add salt and turmeric powder.
- Bring the mixture to a boil.
- Simmer the heat and let the kadhi cook till thickened and besan is cooked ( approximately 40-50 minutes ).
- In another pan, add ghee.
- When the ghee is hot, add dry red chilies and fry for 30 seconds.
- Remove from heat and add red chili powder.
- Add this ghee to the cooked kadhi.
- Serve hot with plain rice.
