Kadhi with Soft Pakoda

Kadhi Chawal is a popular comfort food across many states of India. We have countless recipes from different regions that vary in the use of spices. So, cooking Kadhi is really easy as you can get away with any flavor combination that you like.

I myself cook many variations of the recipe and enjoy eating it too.

My son on the other hand (till a few years back) would refuse to eat Kadhi Chawal and I had to cook something else for him instead. Surprisingly, he has developed a taste for this recipe now and asks for it from time to time.

In order, to include vegetables and nutrition in the recipe, I end up using grated veggies from my pantry. Anything that is available is added to the pakodas or the fritters. The veggies not only lend their taste to the pakodas, they also make them soft from inside.

I find that beating the pakoda batter to aerate it helps to make them softer. In turn the pakodas soak up more of the Kadhi as it has more air pockets to accommodate it.

Soft spongy pakodas in the Kadhi, that melt in the mouth can be the perfect food for the soul.

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Kadhi with Soft Pakoda (mix veg)                         Serves 3 to 4

Ingredients:

 

For the Pakodas (fritters)

Grated Carrot – 1 ½ tblsp

Grated Potato - 1 ½ tblsp

Grated Pumpkin – 1 ½ tblsp

Finely chopped French beans – 1 ½ tblsp

Finely chopped onions – 1 tblsp

Finely chopped Coriander – 1 ½ tblsp

Finely chopped green chilies – as per taste

Kasuri methi/Dried fenugreek leaves – 2 tsp

Turmeric powder – ½ tsp

Salt – to taste

Gram flour/Besan – about 1 cup or as needed

Water – as required

Oil – for deep frying

 

For the Sauce or Gravy

Yogurt/Curd – 1 cup

Gram flour/Besan –  3 tblsp

Turmeric powder – ¼ tsp

Salt – to taste

Water – about 1 liter or as required

Fenugreek seeds/Methi dana – ½ tsp

Ginger garlic paste – ¾  tsp

Turmeric powder – ¼ tsp

Red chili powder – ½ tsp or as desired

Oil – 3 tblsp

Dry Red chili – 1

Coriander and Cumin seeds – ½ tsp

Method:

1.    To make the Pakodas: In a bowl add in ½ of the besan(gram flour), followed by the vegetables. Mix to coat the veggies with the flour.

2.    Add the kasuri methi (dried fenugreek leaves), turmeric powder and salt. Pour in a little water and mix thoroughly. Add in the remaining gram flour a little at a time to make a thick paste.

3.    Beat the batter for 2 to 3 mins or till it is light and fluffy. The fluffy batter will make for soft pakodas (fritters).

4.    Heat some oil for deep frying the pakodas. Release the pakodas into the hot oil with your fingers or spoons. Fry the pakodas till they are cooked well from inside too. Remove and drain on absorbent paper. Keep aside to cool down.

5.    To make the sauce or gravy: Take the yogurt in a large bowl. Beat it till it becomes smooth. Add in the gram flour, turmeric and salt. Beat to combine.

6.    Add in 2 cups of water and mix to a smooth batter. Heat 2 tblsp oil in a pan. Temper the oil with the fenugreek seeds. Once they start spluttering, add in the ginger garlic paste. Fry briefly on low heat.

7.    Add in the turmeric and chili powders. Fry briefly. Pour in the yogurt and gram flour batter. Mix well. Add in some more water and let it come to a boil. Keep stirring and cook for 2 mins, till the sauce thickens slightly.

8.    Add the pakodas (fritters) into the sauce and boil them for a minute. Turn off the heat. Cover and let them soak for half an hour or till they become soft and spongy.

9.    After the soaking time is over, sprikle some dry fenugreek leaves or kasuri methi over the kadhi. Temper a tablespoon of oil with the red chili, coriander – cumin seeds. Add the hot oil on top of the kadhi. Mix lightly taking care not to break the soft pakodas.

10. Serve the kadhi with hot steamed rice.

© Rinki’s Kitchen