This is the traditional recipe often made at our home and we used to call it kadhi chawal. Best to serve it with plain or jeera rice. You can also have it with roti as well. Every state have its own style of making kadhi. Today I am sharing Himachali style kadhi, slightly thicker in consistency although the ingredients used to make are more or less similar. In Himachal this kadhi is served with Makki ki roti.
Note: Sour yogurt has to be used for making kadhi tastier. If not sour, we can add amchur powder while cooking.
- Besan (Gram Flour) – ½ cup
- Finely chopped onion- 1
- A small pinch of Baking Soda
- Chopped Green Chilies- 2
- Salt to taste
- Oil for frying
- Sour Yogurt – 2 cup
- Besan- ¼ cup
- Turmeric Powder- 1/2 teaspoon
- Cumin Seeds- 1/2 teaspoon
- Coriander Seeds/ Powder- 1/2 teapoon
- Mustard Seeds- 1/2 teaspoon
- Fenugreek Seeds- 1/4 teaspoon
- Degi mirch- ½ teaspoon
- Asafoetida (Hing) – a pinch
- Dry Red Chilies- 2
- Grated Garlic- 1 teaspoon
- Ginger paste- ½ teaspoon
- Curry Leaves (Kadi Patta)- 5-6 leaves
How to make Besan Onion Pakora Kadhi
Step 1: For making Pakoras, mix besan, onions, baking soda, green chilies, cumin powder and salt. Add some water to the mix and make a thick batter.
Step 2: Heat oil in a pan and put spoonful of batter in your hand and fry them until they turn golden brown and crispy. Remove them over tissue paper in a plate and keep aside.
Step 3: Take sour yogurt, ¼ cup besan and beat it well so that no lumps of besan are made.
Step 4: Heat oil in kadai and add cumin seeds, coriander seeds, mustard seeds, fenugreek seeds, hing and dry red chilies. When they splutter, add ginger garlic paste and curry leaves. Saute for 1 minute.
Step 5: Then add turmeric powder, red chili powder and salt to taste.
Step 6: Add sour yogurt-gram flour batter and mix well. Cook on low flame. Add 1 cup of water and keep stiring. Sprinkle garam masala and boil it for approx 10-15 minutes.
Step 7: Put fried pakoras in the mix and cook for another 5-6 minutes. For seasoning, you can heat the desi ghee in another pan and add red chilli powder to it and immediately sprinkle it over the Kadhi.
Step 8: Garnish it with fresh coriander leaves and serve hot with steamed rice.