Kadhi-pakoda

Kadhi, when classically paired with plain rice or chawal is the ultimate comfort food for me.. and I think many of my fellow Indians will agree with me on that :-) it is a kind of (say) chicken soup for the vegetarians, soulfully delicious, comforting and addictive. I often make it whenever I crave for something homey and simple. On a rainy day kadhi with pakodas and chawal is pure bliss.. it reminds me of mom and home!

It is a blend of yogurt with gramflour pakodas.. which is famous all over india with some differences here and there. Punjabi kadhi and gujarati kadhi are more popular, however there is bihai kadhi as well which is less known, but tastes just as awesome. This is my mom's recipe, do try this and let me know how it came out.

Ingredients:

For the kadhi:

Yogurt ..................................... 2 cups
Besan ...................................... 1/2 cup
Mustard oil or canola oil ................ 1 tblsp (try using mustard oil for that authentic taste )
Red chilli powder ........................ 1/2 tsp
Black pepper powder .................... 1/2 tsp
Garlic paste ............................... 3/4 tsp
Asafoetida ................................. 2 large pinches
Cumin seeds ............................... 1/2 tsp
Turmeric ................................... 1 tsp
Bay leaf ..................................... 2
Whole red chilli ............................ 2
Salt .......................................... to taste
Water.......................................... 4-5 cups

For the pakodas:
Besan ............................................. 1 cup
Garlic paste ...................................... 1/2 tsp
Red chilli powder ................................ 1/2 tsp
Asafoetida ........................................ 2 pinches
Black pepper powder ............................ 1/2 tsp

Baking soda..........................................a pinch
Water .............................................. 1/2 cup + 1 tblsp
Ghee for garnishing (optional)
Oil for deep frying

Method:

First make the pakodas

1. Mix besan with water. Mix well till there are no lumps and mixture is smooth. Add in asafoetida, red chilli powder, baking soda ,black pepper powder, garlic paste, and turmeric and whip the batter using a spoon in a circular motion for about 2-3 minutes (hand-mixing works better :) The batter will become light and fluffy.

2. Check it by dropping a little batter in a cup of water if it floats up at once, it is ready, if not whip it some more.

3. Heat the kadahi or a deep pan. To check if the oil is hot enough put a drop of batter in the oil, the batter should come up but not change color immediately.

4. Place 1 tblsp of batter into the hot oil (or by using your hand). Fry them in small batches on medium heat. Fry till golden brown.

5. After all the pakodas are fried, soak them in water at room temprature for about 9-10 minutes. Squeeze the pakodas gently without breaking them. Add the pakodas to the kadhi when the kadhi is ready.

For the kadhi:

1. Beat the yogurt. Mix in the gramflour. Mix till there are no lumps. Add the water and all the masalas and salt and mix everything well.

2. Heat oil in a pan. Add asafoetida, cumin seeds, bay leaf and red chilli. Stir for 1-2 minutes on medium high heat. Add the yogurt mix and keep stirring continuously until it comes to a rolling boil.

3. Turn the heat to medium to medium low and cook for 4-5 minutes stirring in between Add the pakodas let it cook for 3-4 minutes and take off the flame.

4. This goes best with plain steamed white rice. ENJOY!

Notes:

1. For variation add some diced potatoes and onions in the pakoda batter.

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