Besan Ki Kadhi – North Indian Style

Kadhi is popular Indian dish and serve with Rice(Chawal). Everyone loves to eat Kadhi Chawal in North India.  Even Kids love Kadhi Chawal. Indian Kadhi has different variations like Punjabi Kadhi with Taste of Punjabi (Spicy Tangy), Sindhi Kadhi with Taste of Gujrat (Mild and not spicy). Today, I am sharing recipe with little variation in Panjabi kadhi, its spicy and tangy in taste But without onions and Pakoras (fried gram flour balls) are milder than in Punjabi Kadhi, Pakoras (fried gram flour balls) that are considered as main part in Punjabi kadhi. I make pakoras with gram flour and salt only. But in panjabi kadhi, pakoras are prepared with Gram flour,Onions, Spices etc. Kadhi is easy to make but to enrich taste, it needs to be cook on low medium flame. It can be cooked in less time on medium high flame if time is less, but if you have enough time to cook, prepare it on low/medium flame.

INGREDIENTS:

• Gram Flour 1/2 cup
• Yogurt/butter milk 1 cup
• Oil 1 tbsp
• Cumin Seeds 1/2 tsp (optional)
• Fenugreek seeds ½ tsp
• Asafoetida/Hing 1 pinch
• Salt to taste (I am adding 2tsp)
• Deggi Red chili powder 1 tsp
• coriander powder 1/2 tsp
• Whole red chili 2
• Turmeric powder 1/2 tsp
• Water 2 litre
• Salt to taste
• Garam masala powder 1/3 tsp
• Oil for frying pakoras
• Gram flour for pakoras 1/2 cup
• Baking soda pinch-optional

METHOD:

• In a mixing bowl add 1/2 cup gram flour, yogurt, salt, turmeric, yougurt, red chili powder, coriander powder and mix well. Add 1 cup of water. mix properly so batter won’t have any lumps.
• Boil remaining water in pan and keep aside.
• Place a deep pan on medium flame. In pan add 1 tsbp oil ,add asafoetida, Fenugreek seeds,  whole red chili and roast properly. Take out the whole red chilies.
• Add gram flour mixture to fenugreek tadka and keep stirring. Add boil water to this mixture and keep stirring it should it stick at the bottom. Let it boil and when it settles a bit, make the flame slow and let it cook on low medium flame for 30 minutes. Half cover it, don’t cover full or froth will come out of pan while boiling.
  (cation: form froth/zhag will come on top surface of kadhi while boiling and May boil out of pan so keep stirring, don’t let it boiling high, slow down flame and let it cook on low medium flame)
• Let’s make pakoras now:
• Mix 1/2 cup gram flour with 1/3 cup water, pinch of salt and beat it properly. Keep it aside for 10 minutes, meanwhile keep stirring kadhi.(use baking soda only if you cannot give rest to batter, baking soda will help to make pakoras soft)
• In a frying pan heat oil for frying pakoras, when oil is hot put pakora baller with the help of spoon or hand to make round shape balls. Fry pakoras from all sides and hence it cooks well take pakoras out on paper towel and keep aside.
• Now come back to kadhi, after 30 minutes you will not be seeing any white form froth on top. If white form froth is still there need to increase dative flame and cook it more for 5-10 minutes on medium flame, with continue stirring.
• Add Garam masala powder and mix well.
• Add pakora and Mix well. Cover it for next 2-3 minutes for pakoras to get mix in kadhi.
• Top with fried red chilies 🌶 🌶 and serve hot with rice or roti.

Note:

• if you find it less spicy you can increase spices accordingly.
• To increase sourness in kadhi add 1/8 tsp tatri/ lemon salt/Citric acid while adding garam masala.