Скачать или смотреть Homemade - Kadhi Pakoda 💛

Sharing one of my favourite winter comfort foods Kadhi Chawal, warm and velvety tempered yoghurt with soft yet crispy onion pakodas. So flavourful and so delicious, especially when eaten with rice. Yes, it takes a little effort, but once you take that first bite, it is absolutely worth it.

What you need for Onion Fritters (Pakodas)
• Chickpea flour
• Onion, chopped
• Coriander leaves, chopped
• Red chilli powder
• Ginger garlic paste
• Salt
• Curry leaves, chopped
• Green chillies, chopped
• Water
• Baking soda
• Oil, for frying

What you need for Kadhi
• Yoghurt
• Red chilli powder
• Turmeric powder
• Salt
• Ginger garlic paste
• Water
• Chickpea flour
• Oil
• Onion, chopped
• Garlic, chopped
• Curry leaves
• Green chillies
• Coriander leaves
• Cumin seeds
• Black mustard seeds
• Yellow mustard seeds
• Dry red chillies

Below are both recipes for the pakodas and the kadhi. Read and follow the method as written 👇🏼

Onion Fritters (Pakodas):
In a bowl, add chickpea flour, chopped onion, coriander leaves, red chilli powder, salt, ginger garlic paste, green chillies, curry leaves and a little water. Mix well, then add two pinches of baking soda. Mix again, cover and rest for 15 minutes.

Kadhi:
Whisk yoghurt with turmeric, red chilli powder, salt, ginger garlic paste, water and chickpea flour until smooth. In a pot, heat oil and fry onion, garlic, curry leaves, green chillies, cumin seeds, black mustard seeds, yellow mustard seeds and dry red chillies until lightly browned. Add the yoghurt mixture, stir well and simmer for 10 minutes.

Heat oil in a wok. Drop spoonfuls of pakoda batter into hot oil and fry until golden brown, turning continuously with a skimmer. Transfer to a bowl and rest for 2 minutes. Add the fried pakodas to the kadhi, mix gently, add fresh coriander leaves and simmer for another 10 minutes. Serve hot over rice, garnish with coriander leaves and enjoy the warm, comforting flavours of Kadhi Chawal 💛

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