Kadhi Pakoda Recipe. Spicy, Crunchy, Crispy Pakodas with Dahi Kadhi/Kadi.

Finely chop onions, green chilies and coriander leaves. 

Add half tsp of Ajwain/Ajowan Caraway seeds.

Add quarter tsp of turmeric powder

Add quarter tsp of red chili powder

Add salt to taste

Add quarter tsp of garam masala/whole spices

Then add 1 cup of besan or the gram flour

Add 1tsp of ginger-garlic paste 

And half cup of water. Do not add excess water, it must just be enough until the mixture binds well.

Mix the mixture well and add pinch of hing/asafoetida.

Mix everything very well.

Now in a pan with 4-5 tsp of oil shallow fry the balls/pakodas prepared from the above mixture.

Flip both the sides until it turns golden brown.

Once golden brown and crisp place them in a kitchen towel to adsorb excess oil. Our crispy yummy pakodas are ready. Keep it aside. we'll use it later with the kadi/kadhi.

U'll need below ingredients(red chilies, cumin , fennel, lavang and black pepper seeds) for tempering.

In a same pan with 1tsp of oil add the above ingredients.

Once start hearing the crackling sound add roughly chopped onion.

Fry the onions until light brown.

Add chopped potatoes.

Cover the lid and let it cook.

Meanwhile in a bowl take about 2 cups of curd and whisk it well.

Add pinch of salt for the potatoes to cook.

Now in the curd add half cup of gram flour/besan.

Add 1 tsp of ginger-garlic paste.

Add salt as per taste.

Add half tsp of turmeric powder

half tsp of chili powder

Combine all the ingredients well.

Then add 4-5 cups of water to the mixture.

Whisk well.

Now in the pan once the potatoes are cooked add the above mixture.

Remember to keep stirring the mixture well to avoid lumps.

Once the boiling starts, on a sim flame let it cook for 20 minutes. And you are done with the kadhi/kadi.

Serve with a hot/steam rice, the yummy crispy, crunchy pakodas with kadi/kadhi.