Kadhi is basically a slightly sour, gluten-free yogurt based gravy which is thickened with chickpea flour. Fritters (pakoras) can be added to the broth or cut up vegetables or sometimes it can served as it is. It is often eaten with boiled rice or roti( Indian bread).
My mother cooks awesome Kadhi and this is one of my favorite dish. The softer the fritters , the tastier is Kadhi.
There is a trick to make soft fritters which I learned from my mother. The more you stir the batter the more softer you will get. I follow one test after after making batter. I drop few mini pakodas in a bowl of room temperature water, if the pakodas come up it means the batter is ready. Another trick is soaking all the fritters in hot water as soon as they are fried and then quickly squeezing them out of water. This way also you can get soft fritters.
The process of making Kadhi is divided into three steps-
1. Making fritters
2. Making Gravy
3. Adding the tempering on top to garnish
Lets get started- 
KADHI-PAKODA
INGREDIENTS
FOR FRITTERS/PAKODAS
1 cup besan (chickpea flour)
1/2 tsp turmeric powder
Enough water to make the batter
1/4 tsp salt Mustard Oil for frying (or vegetable/canola oil)
FOR GRAVY
1.5 cup plain whole milk yogurt, slightly sour
5 tbsp besan (chickpea flour)
1/2 tsp turmeric powder
1 tsp red chilli powder (adjust to tolerance)
5-6 cups water
2 tbsp pure mustard oil ( or vegetable oil)
1 tsp cumin seeds
5-6 curry leaves
1/2 tsp. mustard seeds
Generous pinch of hing powder
1/2 tsp fenugreek( methi) seeds
2 whole red chillies
Salt to taste
FOR TEMPERING
a tbsp. of Desi ghee ( clarified butter)
a teaspoon of cumin seeds
1/2 tsp of Paprika
METHOD Making the Pakoras
1.In a medium bowl, mix up besan, and turmeric powder. Slowly start adding water and with the help of a handheld beater or whisk, whip up to make a thick batter. Once properly whipped the batter will be fluffy and pale yellow.
2.Meanwhile, heat sufficient oil in a wok or deep fryer. When you see ripples on the oil surface, mix the salt with the batter and drop small portions (about 1/2 tbsp or so) of it into the fryer, either with a spoon or help of your fingers. Deep fry in small batches on medium heat till pakoras are golden brown. Drain on a paper towel and set aside.
For Gravy
1.In a bowl, combine besan, yogurt, turmeric & red chili powder, and water to make a lump free smooth mix. Let stand.
2.In a heavy bottomed pot, heat mustard oil to smoking point. Remove from heat and let cool for around 1-2 minutes else spices will burn. Add cumin, fenugreek and mustard seeds along with hing, curry leaves & whole red chilies.
3.Return to stove top. When spices begin to splutter and you smell the aroma,slowly add the besan-yogurt mixture and mix thoroughly. Return to medium heat and let the kadhi come to a boil. Don’t be tempted to rush this else kadhi will curdle.
4.Once you see the kadhi starting to bubble, turn the heat to low and let the kadhi simmer for 10-15 minutes till it thickens and is rich yellow in color. Add salt now to the gravy.
5.When ready to serve, warm up the kadhi on medium till you see bubbles on the sides of the pot. Add the pakoras and let simmer (not boil) for about 5-8 minutes.
6.Once you see the kadhi starting to bubble, turn the heat to low and let the kadhi simmer for 10-15 minutes till it thickens and is rich yellow in color. Add salt now to the gravy.
7.When ready to serve, warm up the kadhi on medium till you see bubbles on the sides of the pot. Add the pakoras and let simmer (not boil) for about 5-8 minutes.
For tempering In a small saucepan, warm up the ghee and add cumin seeds to it, when they splutter, take away from the heat and add a tsp. of paprika
Top up the kadhi- pakora with this cumin ghee just before serving along side rotis (flatbread) or steamed basmati rice.
NOTES
1. It is important to use a little sour yougurt for making Kadhi.
2. Don’t add the salt in the beginning of making gravy for Kadhi as it may curdle up the gravy. Also keep a check on the amount of salt you are adding because the fritters also have salt in them.
3. To make the fritters soft follow the tips I have mentioned in the beginning of the post. I hope if you follow the recipe carefully you will make the best Kadhi.
Enjoy, Swati.
