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Kadhi Chawal

Kadhi Chawal - Mirchi Desi Recipes

Made with fresh spices, curd, and gramflour, it is a common yet one of the most delicious gravy recipes made in South Asian households. 

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 https://youtu.be/GKo7kce4Ra0

 

Serves 2 people

 

Ingredients for Kadhi:

  • 1 1/2 cup Sour Curd
  • 2 tblsp Besan (gramflour)
  • 1/2 cup Water
  • 1/2 tsp Turmeric Powder (Haldi)
  • 1/4 tsp Fenugreek Seed
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 – 2 Green Chillies ( slit lengthwise)
  • Salt to taste

 

 

Ingredients for pakodas

  • 2/3 cup gram flour
  • 1 tsp chili powder
  • 1/2 tsp baking soda
  • 1 onion (finely chopped) 
  • 1 tsp green chili paste
  • 2 tbsp coriander leaves (finely chopped) 
  • Salt to taste
  • Oil for deep frying

The Recipe for Pakodas

Take a mixing bowl; add gram flour along with chili powder, salt, baking soda, onions, green chili paste and coriander leaves.

Add water little by little so that it can form a thick batter of dropping consistency.

Heat oil in a kadai for deep frying, drop spoonful of the batter into it in small ball shapes. Keep turning them occasionally. Fry them until golden brown in color. Fry the pakoras in small batches. Drain them on a kitchen paper to remove out the excess oil.

The Recipe for Kadhi

Take a big mixing bowl, whisk sour curd with gram flour (besan) and water. Make a smooth mixture without any lumps.

Add red chili powder, turmeric and salt.

Heat oil in a kadai, on low flame add fenugreek seeds and asafetida. As soon as fenugreek seeds become pink add green chili, ginger paste and garlic paste. Stir well and add the sour curd mixer with one hand while stirring constantly with the other hand. Do not stop stirring otherwise lumps will form.

Now lower down the heat stirring constantly till it starts boiling. Let it simmer for 10 -15 minute on low heat or till the kadhi gets thickened. We can adjust consistency of kadhi using water depending how we want.

Switch off the flame and add the fried pakodas to the kadhi.Rest the kadhi for the pakoras to absorb the kadhi

Before serving the kadhi check the consistency. Sometimes the pakoras absorb lot of kadhi and the kadhi thickens. In that case boil 1/2 cup of water and add to the kadhi and let the kadhi simmer for 5 mins. Do not stir too much or the pakoras will break.

Before serving transfer the kadhi with pakoras to a dish.

 

Now serve it with rice. 

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