Kadhi is an Indian dish that can be cooked in a variety of ways. Various versions of the Indian Kadhi include Sindhi Kadhi, Rajasthani Kadhi, Punjabi Kadhi and more. This recipe yields a tangy gram flour and curd gravy with sumptuous onion, potato and green chilly dumplings, with a red chili and mustard seeds tadka.

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Ingredients for the Kadhi (Gravy)

• 2 leveled tablespoons Gram Flour (Besan)
• 1-1/2 cups Yogurt (Curd)
• Salt, to taste
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Red Chili Powder
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Amchur (Dry Mango Powder)
• 1/2 teaspoon Garam Masala
• 1-1/2 tablespoon Cooking Oil
• 1/2 teaspoon Rai (Mustard Seeds)
• Water, as required
• Whole red chilies, for tempering

Ingredients for the dumplings

• 1 small Onion, finely chopped
• 1 small Potato, finely chopped
• 2 small Green chilies, finely chopped
• 3 tablespoons Gram Flour (Besan)
• 1 teaspoon Salt
• Pinch of Red Chili Powder
• Water, as required
• Cooking Oil, for deep frying

Procedure for making Kadhi Pakoda

1. To prepare the kadhi, pour the yogurt in the jar of a food processor and also add the gram flour. Blend both together to a smooth flowing mixture. If the mixture is too thick add a little yogurt and water to it and blend again.

Note: You may use this food processor.

2. Place a deep pot with 1-1/2 tablespoons cooking oil over medium heat.
3. As soon as the oil heats up throw in the black mustard seeds. They will start to crackle.
4. Add the salt, turmeric powder, red chili powder, coriander powder, dry mango powder and Garam Masala and stir to combine the spices.
5. Pour in the gram flour – yogurt blend into the pot while stirring. Keep stirring while pouring in the mixture to avoid the yogurt from separating whey.
6. Add a little water to the kadhi and give it a good stir. Let it come to a boil and then reduce the flame. Let the kadhi simmer.
7. While the kadhi simmers, prepare the dumplings. For this combine all ingredients for the dumplings except the oil in a bowl. The consistency of this batter should be thick.
8. Place a deep frying pan with oil for frying the dumplings over high heat.
9. When the oil heats up nicely, reduce the heat to low and carefully drop dollops of the batter using a spoon into the frying pan.
10. Keep checking the kadhi from time to time to ensure it doesn’t become too thick. If it starts to thicken up add a little water, stir and let it continue simmering.
11. Fry the dumplings on low heat for a few minutes and then increase the heat to high to give them a pretty golden brown color.
12. Line a plate with paper towels (tissue papers) and transfer fried dumplings to it to drain the excess oil. Repeat the process for the entire dumpling mixture.
13. Add all the fried dumplings to the summering kadhi and stir. Let it simmer for a few more minutes.
14. The dumplings will soak a little of the kadhi so if it becomes thick, add a little more water, stir and give it a good boil.
15. Turn off the flame and transfer the kadhi to a serving dish.
16. Now prepare the tempering. Add 2 teaspoons cooking oil to a small frying pan and place it on medium heat.
17. As the oil heats up add some black mustard seeds to it and also add 3 – 4 whole red chilies. Stir to fry them slightly from all sides. Be carefully as they will crackle.
18. After a few seconds turn off the flame and pour this tempering over the ready kadhi in the serving dish.
19. Garnish with fresh chopped coriander (cilantro) and serve hot with steamed or jeera rice.

Preparation Time: 60 minutes

Serves: 2 – 3

Cook’s Tips:

1. Simmer the kadhi for as long as you prepare the dumplings. A longer simmered kadhi has beautifully enhanced flavors.
2. Frying the dumplings on low heat first ensures that the potatoes and onions within them get cooked thoroughly. If you fry them on high heat directly, the dumplings will get a golden brown color quickly but the onions and potatoes inside will remain raw.
3. Deep fry 4 – 5 dumplings together to save time. Also have enough oil in the pan to do so.