Kadhi pakoda (majjiga pulusu with pakodi)/ chickpea flour fritters in buttermilk gravy

Sometime back, I have posted a recipe for majjiga pulusu (buttermilk pulusu). Majjiga pulusu where many vegetables are cooked in buttermilk, is a popular side dish in South India. The North Indian version of the same is Kadhi pakoda. In this dish, instead of vegetables, small pakodas (deep fried chickpea flour fritters) are cooked in buttermilk gravy.

There are different recipes for making kadhi pakoda from different regions of India like Punjabi kadhi, Gujarati kadhi, UP kadhi etc.

You need to have sour buttermilk or yogurt to make this dish. If using yogurt, add some water and whip it so that you get buttermilk. Thickness of the gravy, is according to your taste. If you more flowing gravy, you may add more water while cooking.

Kadhi pakoda served along with hot steamed rice makes such a nostalgic dish. Serve it along with some crunchy papads and it is going to be a hit!

As I am trying to reduce deep fried cooking, I used the gunta pongaralu/paniyaram chetti or Aebleskiver pan to make the pakodas. This version of kadhi pakoda was tasted by many of my guests and found as good as the deep fried version (if not better!)!

Go ahead and try it out!

 

Ingredients:

For pakodas:

•      1 cup besan (chickpea flour)
•      2 Tbsp. rice flour
•      1 or 2 green chilis  (finely chopped)
•      1/2 inch ginger (finely chopped)
•      2 Tbsp. onion (finely  chopped)
•      1/2 Tsp. baking soda
•      Salt to taste
•      4 Tbsp. oil

For kadhi:

•      2 cups or more buttermilk
•      2 Tbsp. besan
•      1 Tsp. chili powder
•      1 Tsp. dhania powder (coriander powder)
•      1/2 Tsp. jeera powder
•      1/2 Tsp. garam masala

For seasoning:

•      1 or 2 red chilis
•      1 Tsp. methi seeds
•      1 Tsp. ajwain
•      1Tsp. mustard seeds
•      Pinch of hing (asafetida)
•      Curry leaves
•      Cilantro for garnish

Directions:

Making pakodas:

1.      Mix besan, rice flour, salt and baking soda in a bowl.
2.      Add green chili, ginger and onion pieces.
3.      Add a little water and mix thoroughly to make the batter. Not too watery and just enough to drop as pakodas.
4.      Clean and heat the gunta pongaralu/paniyaram chetti or Aebleskiver pan.
5.      Add a drop of oil and brush around.
6.      When the pan is hot, drop a spoon of batter, add a drop of oil and cover.
7.      Cook for a few minutes, when the pakodas are semi cooked, flip them and cook.
8.      Check after a few minutes with a fork and if fully cooked, remove from pan and set them aside.
9.      Repeat till most of the batter is used.

Making kadhi:

1.      Using the same bowl, add buttermilk, and besan, chili powder, dhania powder, jeera powder and garam masala.
2.      Mix thoroughly with a whip taking care that there are no lumps.
3.      Heat a deep pan and add oil for seasoning.
4.      When oil is hot, add red chili, methi seeds, mustard seeds, jeera and ajwain.
5.      When mustard seeds flutter, add hing and curry leaves.
6.      Pour the buttermilk mixture and keep stirring.
7.      Let it boil for a few minutes.
8.      Take hot water in a bowl.
9.      Place the pakodas for a few minutes.
10.      Squeeze the liquid out and place them in the boiling buttermilk mixture.
11.      Add all the pakodas. Let them cook for one or two minutes. If cooked too long, pakodas break. So see that they are not overcooked.
12.      Remove from heat, add salt and mix it well.
13.      Transfer to a serving dish, garnish with cilantro.
14.      It is a popular side dish for rice or kichadi.