कढी भजी | Kadhi Pakoda recipe | Bhajjiwali Kadhi recipe | Punjabi Kadhi Pakoda | Pakodewali Kadhi

Prep time
10 min
Cooking time
30 min
Cousine / Course
Indian / Main course
Servings
4

Ingredients – Kadhi

  • बेसन / Gram flour – 1/4 cup
  • दही / Curd – 1.5 cup
  • मीठ / नमक / Salt – as per taste
  • साखर / शक्कर / Sugar – 1/4 tsp
  • Water – 4 cups
  • तेल / Oil – 2 tbsp
  • जीर / जीरा / Cumin seeds – 1 tsp
  • कढीपत्ता / Curry leaves – 8-10
  • मेथी दाना/ Fenugreek – 1/4 tsp
  • हींग / Asafoetida – a pinch
  • लसुन / लेहसुन / Garlic paste – 1 tbsp
  • अदरक / Ginger paste – 1 tsp
  • मिर्ची / Green Chili – 2 cut
  • हळद / हल्दी / Turmeric – 1/2 tsp
  • तिखट/ लाल िमर्च/ Chili powder – 1/2 tsp

Making – Kadhi

  1. Take mixing bowl add gram flour/ besan and half cup curd mix well and make batter make sure for no lump
  2. Now add 1 cup curd again and mix well
  3. Add water to this batter and whisk/churn well, add salt and little bit sugar mix well, keep this buttermilk a side
  4. Heat deep pot on medium heat, add oil
  5. Once oil heat add cumin seeds, curry leaves, fenugreek seeds, asefetida sauté
  6. Add garlic, ginger and green chili sauté for minute sec
  7. Add turmeric powder and red chili powder mix ad add buttermilk mixture
  8. Stir continuously until Kadhi boils, this is must step to do
  9. Once Kadhi boil, reduce heat to low and keep cooking

Ingredients – Bhajji / Pakoda

  • बेसन / Gram flour – 1.5 cup
  • हळद / हल्दी / Turmeric – 1/4 tsp
  • तिखट/ लाल िमर्च/ Chili powder- 1/4 tsp
  • हींग / Asafoetida – a pinch
  • ओवा / अजवायन / Carom seeds – 1/4 tsp
  • मीठ / नमक / Salt – as per taste
  • मिर्ची / Green Chili finely chopped – 1/2 tsp
  • अदरक / Ginger grated – 1/2 tsp
  • कोथंबीर / धिनया / Coriander
  • दही / Curd – 2 tbsp
  • कांदा / प्याज / Onion chopped – 1/4 cup
  • बडीशेप/ सौंफ / Fennel seeds powder – 1/4 tsp
  • Oil from Frying

Making – Pakoda

  1. Take mixing bowl add besan/gram flour, turmeric, red chili powder, asafetida, carom seeds, salt, finely chopped green chilis, finely chopped coriander add water and make thick batter
  2. Add fennel powder and finely chopped onion mix well
  3. Heat oil in Kadhai/frying pan for frying, on medium heat
  4. Now add teaspoon of hot oil in pakoda mixture, mix well
  5. Drop small small mixture in to oil for frying, fry till golden
  6. Crispy Pakoda are ready to drop in Kadhi
  7. Now add all pakoda in kadhi and give it stir, cook for 2 min

Ingredients – Tadka

  • तेल / Oil – 1 tbsp
  • मोहरी / राई / Mustard seeds – 1/2 tsp
  • कढीपत्ता / Curry leaves – 8-10
  • लाल िमरची / Dry red chilli -1
  • तिखट/ लाल िमर्च/ Chili powder- 1/ 4 tsp
  • कोथंबीर / धिनया / Coriander

Instruction – Tadka to Kadhi

  1. Heat small pan on medium heat add oil and mustard seeds
  2. Once mustard seeds cracked add curry leaves and dry red chili sauté for 30 sec
  3. Turn of heat and add red chili powder mix well, make sure red chili powder won’t burn
  4. Add tadka to Kadhi Pakoda, garnish with chopped coriander

Tips

  1. Salt is added in bhaji and Kadhi both, so adjust accordingly
  2. Keep kadhi thin as adding bhajji will make it thick
  3. Adding curd to bhajji makes pakodas soft
  4. Add bhajji/pakoda in hot kadhi

How to serve

  1. Serve Hot!
  2. Serve with chapati, rice
  3. Serve as soup as well!

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