Pyaz Ke Pakode Wali Kadhi/ Onion fritters in spicy yogurt curry sauce

ou can cross the seven seas and eat the food served by the best chefs from the most celebrated lands but I believe my foodie friends will agree that there is nothing like a bowl of that most loved comfort food that you can snuggle up in the comfort of your home and feed your soul with.
You may think the above is too strong a sentiment for a bowl of kadhi, but that is how I feel about it. Comfort food doesn't have to be complex or even exotic, you cannot explain it. Just the aroma of a hot bowl of simmering kadhi gives me a strange sense of comfort. It always elevates my mood, pulls me out of the clutches of a bad day and reminds me of home, mom and good times spent with family. Give me a choice between the bestest dessert in the world and a bowl of hot kadhi trust me I will always choose the latter. That is how much I like it, you get the idea. Kadhi is classically paired with plain rice or 'chawal' and is especially pure bliss on a cold rainy day.

This Kadhi is made with lentil flour and onion or potato dumplings (pakore/fritters), which are simmered in flavorful and seasoned yogurt based sauce. It is famous all over India and is made with minor differences in the ingredients. Punjabi kadhi and gujarati kadhi are more popular. Also, I have posted the Bihari version here. This recipe is yet another version that my mom makes.

This is another of those recipes which the I love immensely and hubby is not so fond of. Well you know what that means, I don't make it that very often. But whenever I do, I make sure I make a large potful that will last me a few days. Moreover for some reason it tastes better when it has sat in the fridge for a day. Another bonus is that I love the onion fritters and munch on them shamelessly while I am frying them... lol. They make for a great appetizer.

Ingredients:

For the kadhi -

Yogurt ..................................... 2 cups

Besan/gramflour ......................... 1/2 cup
Mustard oil or canola oil ................ 1 tbsp (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
Potato ............................................. 1 medium cubed
Onion .............................................. 2 medium sliced thin
Kasoori methi .................................... 1/2 tsp(optional)
Asafoetida ........................................ 2 pinches
Black pepper powder ........................... 1/2 tsp

Baking soda........................................ 1/4 tsp
Water ............................................. 1/2 cup + 1 tbsp
Oil for deep frying

For tempering -
Ghee .............................................. 1 tbsp
Curry leaves ...................................... 3 - 4
Kashmiri mirch ................................... 1/4 tsp
Cumin seeds ...................................... 1/4 tsp

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 mix. Add the potato, onion, methi 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 tbsp of batter into the hot oil (use a spoon or use your hand). Fry them in small batches on medium heat. Fry till golden brown. Drain on kitchen towel.

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. For tempering, heat ghee, add cumin seeds and curry leaves. Let splutter. Take off the heat, add kashmiri mirch and pour over the kadhi and serve. This goes best with plain steamed white rice. ENJOY!

Notes:

1. I like to temper the kadhi just before serving in individual pots- the taste and aroma is so inviting!

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