This is a recipe which I take pride in and have arrived at after multiple rounds of trial and error. Whenever I am in Delhi, I make it a point to eat kadhi at a Dhaba. Oh! it is finger licking good. If you have ever experienced it you will know what I mean. It is an extravagant affair for your taste buds. I tried making kadhi at home hoping to get close but every time I was disappointed. It was during my last stint in Delhi when I actually saw someone making kadhi at a Dhaba and I tried absorbing as much as I could. To my surprise it was quite simple ! Ever since then I can’t have enough of it. I seem to be craving for it every second day 🙂 When I am too lazy to make pakoras, I use a cheat trick and add some boondi to the kadhi and it’s sorted.
For Kadhi (Yogurt Curry)
- Sour Curd – 2 .5 cups/ 1/2 kg
- Gram Flour/ Besan – 1/2 cup
- Mustard Oil – 2 tbsp
- Cumin Seeds – 1 tsp
- Crushed Coriander Seeds (halved) – 1/2 tsp
- Turmeric – 1 tsp
- Red Chili Powder – 1 tsp
- Red Chili Whole – 2
- Ginger Garlic paste – 2 tbsp
- Kasuri Methi – 2 tbsp
For Pakora (Onion Fritters)
- Thinly Sliced Onion – 1 big
- Gram Flour/Besan – 1/2 cup
- Turmeric – 1/2 tsp
- Red Chili Powder – 1/2 tsp
- Ginger Garlic paste – 1 tsp
- baking soda (optional) – a pinch
- Ghee – 1 tbsp
- Asafoetida / Hing – a generous pinch
- Red Chili Powder/Kashmiri mirch – 1 tsp
- For the kadhi, heat mustard oil in a pan and add cumin seeds, coriander seeds and the whole red chili and let them splutter. Then add the ginger garlic paste and saute till golden brown.
- Whisk the gram flour into the curd and mix well. It should be well blended and not have lumps (I use my electric whipper to speed up things. You can alternatively pass the curd through a sieve before mixing the gram flour to avoid lumps). Add the turmeric and red chili powder to the mixture.
- Add the curd-flour mixture to the pan and stir well. Let it cook on medium flame and keep in stirring in between (You should avoid letting it sit idle for long as it would then stick the the pan and form lumps). Add water to adjust the consistency.
- The mixture takes approximately 15-20 minutes to cook well. Add the kasuri methi towards the end for that earthy flavor.
- In a separate pan, heat refined oil for deep frying the pakoras.
- Mix all ingredients of the pakora with just enough water that the batter coats the onion. Make small portions of it and drop it in the oil once hot. Deep fry on medium heat so that it gets cooked properly. Turn on both sides and drain on a tissue paper once golden brown in color. Add these pakoras to the kadhi.
- Finish with the ghee tempering for which you can heat the ghee in a tempering pan and add asafoetida to it. Switch off the flame before adding the red chili powder so that it doesn’t get burnt. Pour it over the kadhi and serve with hot steamed rice and pickled onion !
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