Buttermilk Kadhi Pakodi | Kadhi Pakodi Recipe

Buttermilk Kadhi Pakodi or Karhi is a dish originated in India. It is a semi thick gravy made from low-fat buttermilk (mattha) and gram flour (besan), topped with pakoras.

Kadhi is usually sour with a little spice in it. However, there are different variants of this dish; for example, the Gujarati and Rajasthani kadhi is little sweet rather than sour as they add a small amount of jaggery or sugar.

Variations also include the addition of different vegetables, for example, baigan (brinjal) in which case it is known as baigan ki kadhi. People also prefer it plain without adding anything.

Kadhi is usually made with sour yogurt/curd, but making it with buttermilk gives it a smooth texture compared to yogurt/curd. You can serve it with steamed rice or chapati and Kadhi pakodi is usually considered as a light food and also good for stomach because of the buttermilk.

So, in this recipe, you are going to learn how to make kadhi pakodi made from buttermilk and gram flour (besan). The whole step by step process of making Kadhi and Pakodi / Pakora is discussed below with images at each step.

Ingredients:-

For making pakodi:-

Gram flour / Besan – 1 cup
Turmeric / Haldi powder – 1/4^th tsp
Salt – to taste
Water to make the batter
Oil for frying

For making Kadhi:-

Unsalted Buttermilk / Mattha – 4 cups
Besan – 2 tbsp
Red chilli / Lal mirch powder – 1/4^th tsp
Turmeric / Haldi powder – 1/4^th tsp
Mustard seeds / Rai – 1 tsp
Fenugreek seeds/ methi – 5-6
Curry leaves / kadi patta – 4-5
Dry Red chilli / Khada Lal mirch – 1
Ginger garlic / adrak lehsun ka paste – 1 tbsp
Salt – to taste
Oil – 3-4 tbsp

Method:-

How to make pakodi

Take a bowl and add besan, a pinch of turmeric powder (1/4^th tsp) and salt to taste.
Mix it well and add water to make a thick batter.

Note: – Whisk the batter nicely and rest it for 5-10 minutes to make soft and fluffy pakodi.

Heat a pan and add oil just enough to dip the pakodi and not for deep frying it.

Now pour in small amount, the pakodi / pakoda batter into the oil.

When the pakodi is partly cooked from one side turn it to the other side.

Fry until the pakoras are crisp and golden brown.

Take them out on a plate and keep aside.

How to make Kadhi:-

In a bowl, pour the buttermilk and add besan, haldi and lal mirch powder.

Mix them all well so that no lumps are formed.

Keep this mixture aside and prepare the tadka / baghar.
Heat the oil and add the prepared tadka (mustard seeds/rai , fenugreek/methi seeds, dry red chilli/ khadi lal mirch & curry leaves / kadi patta)to it.