Kadhi is a North Indian dish, the gravy of which is made from sour curd and chickpea flour. The chickpea flour along with turmeric powder gives it a brilliant golden yellow colour, while yogurt add to its creamy texture. Every state in India have their own variations of this dish giving it a unique touch. My mum use to cook it regularly and we all loved the typical U.P. style kadhi with plain chickpea flour fritters. After, I got married and moved to Chandigarh, I learned a new spicy version of Kadhi – Punjabi Kadhi. Delectable, simple and decent version with spices to tickle the taste buds!
No matter, how much I love eating kadhi I always tried to avoid cooking it on a regular basis because of the amount of oil used up during frying. And, one fine day I decided to try baking the fritters, after getting inspiration from my friend Raj baked onion fritters post. The baked fritters came out totally crispy and I loved the intact flavours of the spices. Trust me, this was the best kadhi I ever had in my life. Totally guilt free indulgence!
Do try out this highly pleasing, sinfully spicy version!
For the Pakoras
1 cup Chickpea flour
1 tbsp Carom seeds
1 tsp Turmeric powder
1/2 tsp Garam masala
1 Small onion, sliced
Salt to taste
Water to make batter
Preheat the oven at 400 degree F. Line a baking sheet with parchment paper.
Take a bowl and combine all the ingredients mentioned above. Gradually add water and mix until you get the right consistency of the batter. It should be a little think and not runny.
With the help of a spoon pour out the batter on the baking sheet, leaving a little space between them.
Bake the fritters in the oven for around 35 minutes or until golden brown. Remember to flip the fritters after 15 min of baking to make sure they are cooked on both the sides. The fritters are ready for the kadhi!
For the Kadhi
1 1/2 cup Plain whole milk yogurt, slightly sour
1/2 cup Chickpea flour
5-6 Curry leaves
1 tsp turmeric powder
1/2 tsp fenugreek seeds
1 tsp crushed dried fenugreek leaves (OPTIONAL)
1 tbsp oil (better if you have mustard oil)
1 tsp cumin seeds
Pinch of Aesofatida
1/2 tsp ginger, minced
2 Red chillies
Salt to taste
Take a bowl and to it add besan and yogurt. Whisk it properly to form a smooth batter. Take care to make the batter lump free. Now add turmeric powder, dried fenugreek leaves, salt and whisk it once more.
Heat oil in a non-sticke heavy bottom pan/pot. Add cumin seeds, fenugreek seeds, asafoetida, ginger, curry leaves and whole red chillies.
Now, slowly pour the chickpea-yogurt mixture into the pan and mix thoroughly. Let the mixture come to a boil.
As soon as it comes to a boil, lower down the heat and let it cook for about 25-30 min. The gravy will gradually thicken. Now, add in the fritters and cook for another 5-10 min.
The kadhi is ready to serve. Enjoy with plain rice or chapati!