Recipe for Healthy Kadhi Pakodi
Punjabi style Pakora Kadhi made healthier by preparing the onion pakodas in an appam pan. Enjoy this reduced calorie and easier to prepare version of Kadhi Pakodi.
Ingredients
For Pakodi
- 3/4 cup besan (gram flour)
- 1 onion medium , finely chopped
- 2 green chillies , finely chopped
- 1 tsp coriander seeds , crushed
- pinch asafoetida
- xbc tsp turmeric powder
- 2 tbsps yogurt slightly sour
- xbc tsp baking soda
- xbe tsp salt
For Kadhi
- 1 cup yogurt
- 3 cups water
- 4 tbsps besan (gram flour)
- 1/2 tsp salt
- 2 chillies dried red
- pinch asafoetida
- xbd tsp cumin seeds
- 1/4 tsp fenugreek seeds
- xbd tsp garam masala powder
- coriander leaves for garnish
Instructions
- In a large bowl, mix all the ingredients for the pakodi, except the oil.
- Add up to 1/3 cup water to make a thick batter.
- Grease the holes of an appam pan / Abelskeiverpan with some oil using fingertips or kitchen paper.
- Pour a tablespoon of batter into each hole. Add a few drops of oil around each pakodi. Cook on medium flame for 4-5 minutes. Flip over using a skewer or a chopstick.
- Add a few drops oil in each pakodi once again. Cover and cook for 4-5 minutes until outside is golden and crisp and inside is cooked through.
- You can prepare the kadhi while the pakodis are getting cooked. Whisk the yogurt with water and besan.
- Heat the FRBH oil in a heavy bottomed pan.
- Add the red chillies, asafoetida to the oil, immediately add cumin seeds and fenugreek seeds. Once they splutter, add the yogurt mix. Keep the flame on low. Add salt, garam masala powder, and keep stirring on a low flame, until it comes to a simmer. This may take up to 8 minutes or so.
- Just before serving add the pakodis to the kadhi and garnish with coriander leaves. Serve with hot steamed rice.
Notes
Read about the differences between Punjabi and Gujarati Kadhi, and the recipe to make a Gujarati Kadhi
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Gujarati Kadhi
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