Savoury Besan Kadhi with Pakoda Recipe

Savoury Besan Kadhi with Pakoda

Besan Kadhi with Pakoda is a popular and comforting dish from North India. Made with the goodness of Magahi Daily Fresh & Creamy Dahi, this recipe is a perfect combination of flavours and textures. Indulge in the rich and creamy kadhi with the added crunch of pakodas for a satisfying meal.

How to make Besan Kadhi with Pakoda?

Ingredients

• Ingredients (For the Pakodas)
  • 1 cup besan (gram flour)
  • 1 small onion, finely chopped
  • 1 green chilli, finely chopped
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Oil for frying
  Ingredients (For the Kadhi)
  • 2 cups Magahi Daily Fresh & Creamy Dahi
  • 1/4 cup besan (gram flour)
  • 4 cups water
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon cumin seeds
  • 1 tablespoon ghee or oil
  • A pinch of asafoetida (hing)
  • Salt to taste
  Ingredients (For the Tempering)
  • 1 tablespoon ghee or oil 
  • 1 teaspoon cumin seeds 
  • 1 teaspoon mustard seeds 
  • 5-6 curry leaves 
  • 2-3 whole red chillies 
  • A pinch of asafoetida (hing)

Instructions:

1. In a mixing bowl, combine besan, chopped onion, green chilli, red chilli powder, turmeric powder and salt for the pakodas. Add a little water if needed to make a thick batter.
2. Heat oil in a deep pan or kadhai over medium heat for frying the pakodas.
3. Drop small portions of the pakora batter into the hot oil using a spoon. Fry the pakodas until they turn golden brown and crispy. Remove them from the oil and place them on a paper towel to absorb excess oil. Set aside.
4. In a separate bowl, whisk together Magahi Daily Fresh & Creamy Dahi, besan, water, turmeric powder, red chilli powder and salt for the kadhi. Ensure there are no lumps in the mixture.
5. Heat ghee or oil in a deep pan or kadhai over medium heat. Add cumin seeds and asafoetida. Let them splutter.
6. Pour the kadhi mixture into the pan and stir continuously to avoid any lumps. Cook the kadhi on medium-low heat for about 20-25 minutes, stirring occasionally.
7. Meanwhile, prepare the tempering by heating ghee or oil in a small pan. Add cumin seeds, mustard seeds, curry leaves, whole red chillies and asafoetida. Let them crackle and release their aroma.
8. Add the tempering to the cooked kadhi and stir well. Simmer for an additional 5 minutes to allow the flavours to blend.
9. Just before serving, add the pakodas to the kadhi and let them soak for a few minutes to absorb the flavours.
10. Serve the delicious Besan Kadhi with Pakoda hot with steamed rice or roti. Garnish with fresh coriander leaves for added freshness.

Enjoy your delectable Besan Kadhi with Pakoda!