"Kadhi is a soup made with chick pea flour and yogurt. This is one of those recipes that can be done in a hurry. Kadhi itself doesn’t take long to make and you’re practically raiding your pantry and fridge for the ingredients anyway. It’s best eaten fresh and remember to add the pakora just when you’re ready. This recipe has 2 parts- first making the onion pakora, and second, the kadhi itself."
Kadhi with Onion Pakora
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Prep time 10mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
For the Onion Pakora
ingredients
- water, as needed to thin
- 1 cup chickpea flour
- 1/4 cup rice flour
- 2 tablespoons green chilies, chopped
- 1 tablespoon Kashmiri chili powder
- 2 tablespoons cilantro, chopped
- Kosher salt, to taste
- 1 tablespoon turmeric
- pinch of hing (asafetida)
- 1 tablespoon ginger, finely chopped
- 1 tablespoon carom seeds
- vegetable oil, for frying
- 2 sliced onions
For the Kadhi
ingredients
- 1/4 cup chickpea flour
- 1 cup full-fat plain yogurt
- 4 shallots, peeled and chopped
- Kosher salt, to taste
- 1 tablespoon garlic, chopped
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon Kashmiri chili powder
For the Tadka
ingredients
- 1 tablespoon neutral oil
- 1 tablespoon cumin seeds
- 1 tablespoon carom seeds
- 1 tablespoon red chilies
- handful of curry leaves
For the Onion Pakora
Method
Step 1
In a medium mixing bowl, combine together the following adding a little water: onions, 1 cup chick pea flour, rice flour, 2 tbsp green chilies ,1 tbsp red chili powder, coriander leaves, salt, turmeric, a pinch of asafetida, 1 tbsp ginger and 1 tbsp carom seeds. Make into golf ball sized balls. Reserve.
Step 2
In a large, deep cast iron skillet add enough oil to come up 2 inches. Heat to 350°F and add in the pakora balls, leaving 1 inch between each ball. Cook until golden brown and crispy on both sides, 4-5 minutes.
Step 3
Remove balls onto paper towel lined baking sheet. Salt each ball.
For the Kadhi
Step 1
In a Dutch oven, whisk together chick pea flour and yogurt together until smooth.
Step 2
Add in water along with chopped shallots, salt, garlic, peppercorn, cumin powder, coriander powder, cloves and red chili powder.
Step 3
Simmer for ten minutes.
For the Tadka
Step 1
In a small skillet on high, add oil, temper cumin, red chilies, curry leaves and carom seeds. Turn off the heat. Add paprika and mix. Pour into the curry.
For Serving
Step 1
Ladle the kadhi into bowls and top with onion pakora. Sprinkle chopped cilantro over top and enjoy!