(Wersja polska napisana poniżej:)
This fabulous Kadhi Badi recipe is sourced from the treasures of my mom's kitchen. She has been cooking this recipe for ages and is adored by all of us.
The word "Kadhi" in Hindi refers to a yogurt sauce that has been slowly cooked over low heat for a long time. It simply means that... the longer you cook, the better it tastes!!
And the "Badi" stands for deep-fried fritters made of chickpeas flour balls that are dunked in a spicy or mild savory chickpeas tangy yogurt sauce. It is commonly known as Pakora as well.
You'll find many ways to prepare this dish. I'm sharing my mom's absolute favorite way to make this homemade munching recipe.
#kadhibadi #kadhipakora #kadhichawal #pepper_n_chilly #kinnukekitchense #foodblogging #foodvlog #foodogram #foodnstyling #foodporn #foodart #foodie #pyszny #jogurtsos #usedonlylocalingredients
Best enjoyed with steamed rice or jeera rice, we call it "Kadhi Chawal". And the Hindi word "Chawal" called as Rice in English.
Let's jump to the recipe,
Yield – 4 servings
Timing – 15 minutes
Prep time – 30 minutes
Total- 45 min
Ingredients for fritters:
Chickpea's flour- 2 cups
Turmeric powder- 1/3 tsp
Garlic powder- 1/4 tsp
Salt to taste
Ingredients for Kadhi or Curry:
Chickpea's flour- 3 tbsp
Turmeric powder- 1/2 tsp
Red chili powder- 1/2 tsp
Black Pepper powder- 1/2 tsp
Oil- 3 tbsp
Cumin seeds- 1/2 tsp
Dry red chili- 1-2 nos, (optional)
Asafoetida- 1/3 tsp
Onion+ Garlic+ Green Chili (paste)- 1 .5 tbsp
Yogurt- 1/2 cup, whisked
Handful of chopped Coriander leaves
Note- Chili can be eliminated in the recipe.
Method-
Preparation of fritters or Badi or Pakora
To a mixing bowl, add chickpeas flour along with turmeric powder, garlic powder and salt to taste. Now, start adding water gradually and make a semi thick batter. It should be runny neither super thick. Mix the batter for at least 5 minutes continuously to incorporate air in it. This helps to make Badi soft.
Meanwhile....heat the oil in pan for frying. The heated oil should not be too hot or not be too cold either.
Once the oil is hot, mix the batter again for a minute and then start dropping the batter balls into the heated oil.
I used my thumb and four fingers in a batter to make a small ball is dropping straight into the heated oil, you may use a spoon. Let them cook and when it starts turning golden brown from all sides, take it out on the paper towel. Keep it aside.
But first make sure to cook on medium-low flame so that Badi cook well from inside too.
Preparation of Yogurt Slurry or Gravy or Kadhi
In a mixing bowl, add chickpeas flour, turmeric powder, red chili powder and salt to taste. Mix all together. Add enough water to make a runny batter. Keep aside for a while.
Further, heat the pan and add oil on medium high flame. Once the oil is hot, add cumin seeds, dry red chili, asafoetida and let them splutter. Now, add onion paste (above mentioned). Stir well for 2-3 minutes.
Add the prepared chickpeas batter into the pan. Then, stir continuously until the Kadhi comes to a boil. After a minute, turn the flame to low heat medium, and let it cook for approximately 10 minutes. Keep stirring it in between. Cook until the Kadhi starts thickening. If needed, you may add water to it make perfect consistency of Kadhi.
While the Kadhi is cooking, add prepared Badi or Fritters in it. Let it boil for once. Now turn off the flame, and finally add whisked yogurt into it. Give it a nice stir. Add cilantro, mix well, and transfer the Kadhi Badi into a serving bowl.
Tips: The curry or Kadhi made with yogurt and chickpeas is tempered with spices and seasonings and then cooked until it thickens, and creamy sauce cooked completely. There shouldn't be a raw smell of chickpeas.Storage- Keep it in an airtight container in a refrigerator for 2 days.
Comments