Kadhi Pakoda (Bihari Kadhi)

September 14, 2017

For the kadhi

1 cup vegan curd, made sour with a piece of raw mango ground and added to it (or 1 tsp amchur)
1 tbsp besan/chickpea flour
1 tbsp ginger-garlic paste
1 tsp black pepper powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp chili powder
1-2 split green chilies
coriander leaves to garnish
salt to taste
For the badi

1 cup besan/chickpea flour
1 tsp carom (ajwain) seeds
1/2 tsp onion (kalonji) seeds
1 tsp turmeric powder
1 medium onion, chopped
salt to taste
To temper

1 tsp cumin seeds
2-3 whole dry red chilies
1 sprig curry leaves
Mix all the ingredients for the badi with a little water to make a thick paste. Keep aside for 15 minutes. Make small balls of the badi dough and steam for 10 minutes
Then bake these balls in a preheated oven at 200 degrees C for about 10 minutes (this stage is only to brown the balls, so please keep checking – otherwise, the balls may be burnt).

For the kadhi, mix the curd, besan, salt and spices in 2 cups of water. Beat for 5 minutes to achieve a smooth, lump less mixture. Add more water if you prefer a thin gravy.

In a kadai, roast cumin seeds till they splutter. Add whole red chilies and sauté till you get a nice aroma. Add curry leaves. Now add the kadhi mix and split green chilies.
Let this mixture cook on a low flame for 15 minutes. Add the balls to the simmering kadhi gravy and simmer for 5 minutes more. Turn off the flame and garnish with coriander leaves. Serve with red, brown or black millet rice. Enjoy.

©copyright 2021. All Rights Reserved by Meatkills