summary: To get hotel like taste, this is the secret recipe of Dhaba style Kadhi Pakoda.
If you like dhaba kadhi pakoda, then this recipe is for you. When thick, creamy curry and soft inside and light crispy outside pakodas are combined with desi tadka, the taste becomes absolutely amazing.
Kadhi Pakora Recipe: Kadhi Pakoda is one such desi dish that everyone loves, especially when it tastes like dhaba. Thick and sour-sweet curry, soft pakodas and desi tadka on top make this food even more special. Often people think that it is difficult to make Dhaba style Kadhi Pakoda at home, but by adopting the right method and some easy secrets, you can make it at home very easily. In this recipe, we will tell you how to make the kadhi thick and smooth, how to keep the pakodas soft and how to apply such a tadka that it tastes exactly like a dhaba. This recipe will win everyone’s heart every time, from daily meals to special occasions. Let us know its recipe.
Step 1: How to make Pakoda
Take gram flour in a vessel. Add finely chopped onion, salt, red chilli to it. Make a thick solution by adding water little by little. Heat oil in a pan and fry small pakodas on medium flame until they become golden and crunchy. Take out the pakodas and keep them aside.
Step 2: Prepare the curry batter
Beat sour curd well in a big vessel. Add gram flour, turmeric powder, red chilli, salt and water to it. Mix well and make a thin solution without lumps.
Step 3: Preparing the tempering
Heat some oil in a pan. When the oil is hot, add cumin seeds, mustard seeds, asafoetida and curry leaves. When the tadka starts crackling, reduce the flame.
Step 4: Add curd and gram flour mixture to the tempering
Now slowly pour the prepared curd-gram flour solution into the pan. Keep stirring continuously so that the curry does not curdle.
Step 5: Boil the Kadhi
Continue cooking the curry on low flame. Keep stirring occasionally and let it boil. When the curry becomes a little thick, then do the next step.
Step 6: Mix the Pakodas
Add the fried pakodas to the kadhi and let it cook on low flame for 5-7 minutes so that the pakodas become soft and the flavor of the kadhi penetrates inside.
Step 7: Preparing to Serve
Switch off the gas and add green coriander on top. Serve hot Kadhi Pakoda with rice or roti.
- While making Kadhi, beat curd and gram flour well and add water to it slowly, this will make the Kadhi smooth and will not curdle while cooking. While keeping it on the gas, keep stirring continuously, especially till it starts boiling, so that it does not stick to the bottom and the taste remains correct.
- Keep the gram flour batter for pakodas neither too thin nor too thick, just enough so that it falls slowly when dropped with a spoon. If the oil is moderately hot, if it is too hot then the pakodas will burn from outside and will remain raw from inside, and if it is cold then the pakodas will absorb too much oil.
- Cook the kadhi slowly on low flame so that the rawness of the gram flour completely disappears and the taste becomes thick and good. Keep stirring occasionally and add some water if needed.
- Always make the tadka at the end and pour it on hot kadhi, this enhances both the aroma and taste of the dhaba. Adding a little asafoetida and dry red chilli in the tempering enhances the taste.
- After adding the pakodas to the curry, do not boil them for too long, just 5-7 minutes is enough, this will keep the pakodas soft and not melt. By turning off the gas and keeping the kadhi covered for 10 minutes, the taste of all the spices gets mixed well.
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