Pakoda Kadi is the ultimate comfort food from the heart of Indian cuisine. This dish marries the crunch of golden-fried pakodas with the tangy, creamy delight of a yogurt-based curry. It’s a taste sensation that will transport you straight to the bustling streets of India with every bite.
About the Recipe
If you’re a fan of bold flavours and unique textures, then this Pakoda Kadi recipe is a must-try. It’s the perfect balance of crunchy and creamy, with a burst of tanginess that will leave you craving more. Trust me, once you’ve had a taste of this authentic Indian delight, it’ll become a staple in your kitchen.
Why You’ll Love This Recipe
There are so many reasons to fall in love with this Pakoda Kadi recipe. First off, it’s a true flavor explosion. The crispy pakodas provide an irresistible crunch, while the kadi (yogurt curry) delivers a tangy, slightly sour kick that dances on your taste buds. Plus, the blend of aromatic spices adds layers of depth and warmth to every bite. It’s a dish that’s sure to awaken your senses.
Pakoda Kadi
Cooking Tips
For the best results with this Pakoda Kadi recipe, be sure to fry the pakodas at the right temperature. Too hot, and they’ll burn before cooking through. Too cool, and they’ll soak up excess oil. Also, don’t skimp on the seasoning for the kadi – those tempered spices are the key to unlocking its full flavor potential.
Serving and Storing Suggestions
This Pakoda Kadi is best served hot and fresh, straight from the stove. However, any leftovers can be stored in the fridge for up to 3 days. Just reheat gently before serving. As for portions, plan for 1-2 pakodas and a generous ladleful of kadi per person. It makes a satisfying main dish when paired with rice or naan bread. Total prep time is around 45 minutes.
Similar Recipes
- Dahi Vada
- Kadhi Pakora
- Dahi Bhalla
- Samosa Chaat
- Amritsari Chole Kulcha
Nutrient Benefits
While indulgent, this Pakoda Kadi offers some surprising nutritional perks thanks to ingredients like yogurt and chickpea flour. You’ll get a boost of protein, calcium, and gut-friendly probiotics. The spices also provide antioxidants and anti-inflammatory benefits. Enjoy it as an occasional treat.
Pakoda Kadi
Ingredients
For Pakoda
- 1/2 cup Bengal Gram Flour
- 2 tbsp Onions (finely cut)
- 1/4 tsp Red Chilli Powder
- 1/4 tsp Salt
- 1/2 tsp Ginger Green Chilli Paste
- Turmeric Powder (a pinch)
- Cooking Soda (a pinch)
- Oil (to deep fry)
For Kadi
- 2 cups Sour Curds
- 1 1/2 tbsp Bengal Gram Flour
- 2 inches Turmeric Powder
- 1 tbsp Rock Salt
- Curry Leaves (2 springs)
- 1 inch Ginger
For Seasoning:
- Fenugreek - 1/2 tsp
- Cumin Seeds - 1/2 tsp
Instructions
- Mix all the ingredients mentioned under pakoda except oil in a small bowl.
- Add water little by little and prepare thick batter.
- Heat oil in a kadai and deep fry small pakodas using the prepared batter. Keep aside.
- Whip curds and dilute with another 2 cups of water.
- Mix gram flour, salt, turmeric powder, ginger green chilli paste to this curds.
- Heat this curd mixture in reduced flame without boiling, stirring in between till it becomes little thick.
- Put prepared pakodas in this and cook for another one minute.
- Remove from fire and add curry leaves.
- Fry fenugreek, cumin seeds in little oil, add asafoetida and pour over kadi.
- Serve hot with rice or puris.
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Frequently Asked Questions
Can I make the pakodas in advance?
For maximum crispness, it’s best to fry the pakodas just before serving. However, you can prepare the batter ahead of time and store it covered in the fridge for up to 12 hours. Just give it a stir before frying.
How can I make this dish vegan?
Merely swap the yogurt for a plant-based alternative like coconut yogurt or cashew cream. You’ll also need to use a vegan binder like flax or chia seeds instead of the eggs in the pakoda batter.
My kadi turned out too thick. What went wrong?
The key is gradually heating the yogurt mixture while whisking frequently to prevent curdling. If it gets too thick, merely whisk in a splash of water until you reach the desired pourable consistency.
Can I use a different type of flour for the pakodas?
Chickpea (besan) flour is traditional, but you can also try rice flour or a gluten-free flour blend. Just be mindful that different flours may affect the texture and cook time.
Is this dish spicy?
It has a kick from the green chilies and spices, but you can easily adjust the heat level to taste. For a milder version, just reduce or omit the chilies.
