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–+ servings

Kadhi Bari/Kadhi Pakoda

A Simple north Indian meal made from sour curd and Besan /Chickpea flour.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 1 Cup Chana dal(soaked for 2-3 hours and made into a not so smooth paste . make it without water . it should have the required texture.
  • 1 Tsp Turmeric Powder
  • 1 Tsp Red chili powder
  • 1 Green chili chopped finely
  • 1 Medium Onion chopped finely.
  • 1 Tbsp Cilantro leaves chopped
  • Pinch of asafoetida
  • Salt to taste.
  • For making Kadhi
  • 1 Cup Sour Curd/Greek yogurt
  • 3 Cups Water
  • 4 Tbsp Besan /Chick pea flour
  • 1 Tsp Turmeric powder
  • 1 Tsp Red chili powder
  • 1 Tsp Dhaniya powder
  • ½ Tsp Garam masala powder
  • 1 Tsp Cumin seeds
  • Pinch of Asafoetida
  • 2 Dry red chili(optional)
  • 2 Tbsp Mustard oil
  • For Tadka /Tempering
  • 2 Tbsp Desi Ghee
  • 2 Dry red chili
  • 1 Tsp Kashmiri chili powder
  • ½ Tsp Cumin seeds
  • 1 Tbsp Cilantro leaves (chopped)
  • Oil for deep frying the Pakoda/Bari

Method
 

  1. Making of Bari /Pakoda
  2. In a large mixing bowl mix chana dal paste ,red chili powder,salt ,chopped onion ,green chili,cilantro ,asafoetida together .Mix this quite well .
  3. Heat oil in a wok .
  4. Make small pakoda or Bari in your desired shape . I made a muthiya kind of shape which looks really flattering when dipped in a kadhi.
  5. After frying is done keep all the pakoda /Bari in plate and keep it aside.
  6. Making of Kadhi
  7. Take a large mixing bowl and add curd ,Besan and water . Mix it nicely .
  8. Add turmeric powder ,coriander powder ,garam masala,red chili powder to it .
  9. Whisk it nicely and make sure that it should not have any lumps.
  10. Take a deep pan /vessel.
  11. Add Mustard oil .
  12. When its hot enough add cumin seeds,asafoetida ,red chilies,and let it sizzle .
  13. Pour yogurt and water mixture to this and let it boil .
  14. Whisk it continously and don't add the salt till it starts boiling properly otherwise it will curdle and your effort will be wasted.
  15. After Kadhi has boiled for 2 -3 minutes,add pakode to it.
  16. Let it boil for 7-8 minute or till it reaches your desired consistency . Now add salt .
  17. Taste it and adjust the seasoning and consistency .
  18. If its thick for your liking add more water and if thin then let it boil for 2-3 minute.
  19. Tempering/Tadka
  20. Heat Ghee in a skillet.
  21. Add dry chilies ,Cumin seeds,Kashmiri chili powder to it .
  22. When they start crackling immediately pour it over the Kadhi .
  23. Mix it . Garnish with cilantro leaves .
  24. Serve it hot with white rice .
Tried this recipe?Let us know how it was!