Grandma’s Kadi Pakoda with Rice: A Classic Indian Comfort Food Recipe
3 hours 30 minutes
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About Grandma's Kadi Pakoda with Rice: A Classic Indian Comfort Food Recipe
Indulge in the heartwarming flavors of Grandma's Kadi Pakoda with Rice, a cherished Indian comfort food recipe passed down through generations. This tangy and creamy dish features golden-fried pakoras nestled in a rich, flavorful yogurt-based gravy, perfectly complemented by fluffy rice. It's a taste of tradition and love in every bite!This recipe is a tribute to my mother's culinary expertise, her Friday tradition of creating this comforting masterpiece. The simple ingredients – chickpea flour, yogurt, chilies, and a touch of asafoetida – combine to create a dish that's both deeply satisfying and effortlessly delicious.Prepare to be transported to a time of family gatherings and warm aromas as you recreate this beloved family recipe. It's the perfect dish for a cozy weeknight dinner or a special occasion, sure to impress everyone at your table.
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Recipe Time & More
Prep1 hour
Cook2 hours 30 minutes
Total3 hours 30 minutes
Ingredients
For the Kadi
- 1 1/2 cup Gram Flour besan
- 500 gm Yogurt curd; full-fat recommended for best creaminess
- 2 tsp Chili Powder yellow chili powder; adjust to taste
- 1 1/2 tsp Salt adjust to taste
- 1/2 tsp Asafoetida hing
- 2 tbsp Ginger Garlic Paste
- 3 cup Water
For the Pakoda Batter
- 1 cup Gram Flour besan
- 1 medium Onion finely chopped
- 3 Chili finely chopped; adjust to taste, green
- 1 tsp Cumin Seeds ground
- Oil as needed, for deep frying
Instructions
Prepare the Kadi
- Grind together chickpea flour, yogurt, ginger-garlic paste, yellow chili powder, salt, and asafoetida into a smooth paste using a blender or food processor.
Cook the Kadi
- In a heavy-bottomed pot or pan, transfer the kadi paste. Add 3 cups of water and bring to a simmer over low heat, stirring frequently to prevent sticking. Cook until the kadi thickens to your desired consistency (about 15-20 minutes).
Make the Pakoda Batter
- In a separate bowl, combine chickpea flour, finely chopped onions, green chilies, and ground cumin seeds. Add enough water to form a thick, droppable batter.
Fry the Pakoda
- Heat oil in a kadai (wok or deep pan) for deep frying. Once the oil is hot, drop small spoonfuls of the pakoda batter into the hot oil. Fry until golden brown and crispy on all sides. Remove and drain on paper towels.
Finish the Kadi
- Once the kadi has thickened, remove from heat and set aside.
Add Pakoda to Kadi
- Gently stir in the fried pakodas into the kadi.
Prepare the Tadka
- Heat oil in a small pan. Add thinly sliced onions and sauté until golden brown. Add cumin seeds, dried red chilies, and chopped garlic. Sauté until fragrant and the spices crackle slightly.
Combine and Serve
- Pour the tadka over the kadi and pakoda mixture. Stir gently to combine. Serve hot with cooked rice.
Recipe Notes
Expert Tips for the Best Kadi Pakoda
- For extra creamy kadi, use full-fat yogurt and whisk it well before adding to the batter.
- Adjust the amount of green chilies and chili powder to control the spice level according to your preference.
- Don't overcrowd the pan when frying pakodas. This ensures even cooking and prevents them from becoming soggy.
- If your kadi becomes too thick, add a little water to adjust the consistency.
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Recipe Nutrition
Calories: 755kcalCarbohydrates: 100gProtein: 17gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 7.8gMonounsaturated Fat: 15.6gSodium: 855mgFiber: 4gSugar: 7g
Namrah Qureshi
Articles: 6
4 Comments
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Absolutely wonderful! Can’t wait to make it.
This is so inspiring! Can’t wait to cook it.
I’m excited to try this recipe!
This looks amazing! Thanks for sharing.