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Everyday Raita: Kadi Pakoda

I have a torn old dairy full of treasured recipes. I have always been wanting to try one recipe this week and other the following week. But the true story is that I hardly get to it as planned. I keep dreaming of the things I will cook in my kitchen one day. Work and an infant who needs our full time attention has slowed down my pace which leaves me with little time to spend with my super energetic three year old boy. With whatever time is left, we do our activities together – be it cleaning, cooking, baking or painting my food backdrop boards.

Summer is here. So I look for all the possible means to sneak buttermilk or yogurt in our meal. I add cups of yogurt to our morning smoothies, a dash in popsicles and throw some in the marinades or vinaigrettes. I picked a bag of  besan (gram flour) last week with the hope to make bhajjis (vegetable fritters).

I made a simple thick batter with besan and water. For taste, I added finely chopped onions, mashed garlic cloves, little chilli powder and salt. I deep fried them to perfection and mixed into yogurt that was diluted with little milk and water.It is one of the simple recipe to make for a party and it will be great side to go with rajma-chawal or roti. The deep fried besan is mixed with cold yogurt seasoned with salt,pepper and cilantro.My son helped me assemble the raita with the deep fried pakoda. You can turn it into a chaat by adding sev, cucumbers and sweet tamarind & green chutney.

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KADI PAKODA

Source: My nanny (babysitter)

Serves: Family of 4

Cooking Level: Easy

Ingredients

For the pakoda:

  • 1/2 cup besan / gram flour
  • 1/2 cup water plus more if needed
  • 1 teaspoon chili powder
  • 1/4 cup red onions, finely chopped
  • 1 garlic clove, mashed
  • Salt to taste
  • Oil to deep fry

For the raita:

  • 1 cup yogurt
  • 1/2 cup 2% milk
  • 1/2 cup water
  • Salt and Pepper to taste

For garnish:

  • Cilantro
  • Boondi (deep fried chickpea snack – available at Indian Grocery Stores)

Directions

  1. Mix the besan, onions, chili powder and garlic with water to form a thick batter. Pinch into small balls or any shape you like and deep fry in hot oil at 375F
  2. Cook until it browns, about 5-8 minutes on low flame. Remove using a slotted spoon and set aside.
  3. Beat the yogurt with milk and water using a fork. Add salt and pepper.
  4. Add the pakodas before serving and garnish with cilantro and boondi
  5. Serve it with rice , curry or roti.

 

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2 Comments

  1. Hi Vijitha, these kadi pakodas look super delicious.. I liked the idea of mixing this pakodas with yogurt. It will be a great side dish..

    Cheers
    Arpita

  2. Pingback: Sidd makes Pulao with Brussels Sprouts, Mushroom and Peas in an Electric Cooker | Spices and Aroma | Indian food and cooking made quick and easy

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