Monday, November 7, 2016

Khadi Pakoda

Khadi Pakoda is a special dish of Punjab, Gujarath and Rajastan. Here I have tried this Yummy curry with my style.

Khadi means curry made of butter milk and besan and pakodas are with simply besan and coriander leaves and spices. Onion Pakodas are also dipped in Khadi and enjoyed it thoroughly with Hot Rice, Palau or Rotis. 
I have seen one of our friend from Delhi who is an expert cook and ideal home maker. Mrs. Gupta done most of the dishes with yummy taste and with out onions. They belong to Baniyas group and have loads of customs and traditions. We knew them from Nigeria and they too shifted to Dubai like us. Mr. Gupta was a Maths lecturer and Mrs. Gupta a beautiful home maker. I have eaten Khadi Pakoda many times in their house. I was just watching her making Khadi Pakoda. I was not that interested because I never liked curd or butter milk those days.
I just thought of that now and tried this recipe. Luckily I had some butter milk which I got from the process of making butter. 
Not much of spices added here and it is very mild. First prepare the Khadi and then prepare pakodas and dip them in the khadi for at least 10 minutes and then serve with the main dish of your choice.
Lets see the recipe Now: Always make it simple when you cook. It helps you to enjoy your cooking.
No Garlic or No Onion is added in this Khadi Pakoda. 

1. Khadi Preparation :

Things Needed :
Butter Milk : 1 Bowl (At least 2 to 3 cups of butter milk)
Besan/Kadale Hittu/Channa flour : 1 teaspoon full
Salt : As required 
Red chilly : 2
Green chilly : 2 
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : a pinch
Turmeric powder : a little
Ginger : An inch 
Method :
1. Wash and remove the outer layer of ginger and wash it again. Great it and keep it aside.
2. Wash coriander leaves, curry leaves, green chilly and slit green chilly. 
3. Take a bowl and add a spoon of besan. Add 1/4 cup of water and mix it well. Keep it aside.

4. Keep a big pan on the fire and heat. Put oil, jeera and let it fry for 10 seconds.
5. Add red chilly and slit green chilly. Fry a little and add curry leaves and ingh.

6. Add buttermilk/majjige and mix it nicely. Add required salt. Add ginger. 
7. Add the besan (which is already mixed and kept) and mix it nicely. 
8. Keep stirring so that it does not get burnt at the bottom. Let it boil for 3 to 4 minutes.

9. Let it be on low flame for 2 more minutes. Stir in between.
10. Shift the ready Khadi to a serving bowl. 

Pakodas :

Things Needed :
Bottle Gourd : 1/2 of  1 Bottel Gourd 
Bean/Channa flour : 3 to 4 Tablespoons 
Chilly Powder : 1/2 Teaspoon
Jeera/ Cumin Seeds : 1/2 Teaspoon
Coriander leaves : 1 Tablespoon
Salt : As required 
Oil to Fry : 1 Small Cup
Method :
1. Wash and remove the outer layer of bottle gourd/sorekai and grate it.
2. Put bottle gourd gratings in a big bowl.

3. Add besan, chilly powder, jeera, salt and cut coriander leaves.
4. Mix it nicely and prepare the dough. Do not add any water. Bottle gourd helps the flour to bind nicely.

5. Keep a frying pan on the fire and heat. Add oil. Let it be hot. (Medium flame).
6. Now take a small portion of dough and leave the dough little by little in oil. 

7. Let it fry on both sides. ( Turn the other side and cook till they turn golden brown).
8. Remove the pakodas and put them on a kitchen tissue. 

9. Repeat the same and prepare all pakodas. 
10. Put the fried pakodas in ready khadi and leave it for 10 minutes and then serve. Add little coriander leaves before serving. 

Note : 

Adding any spice is optional. (Even for Khadi). You can add a clove and cinnamon piece. Adding onions or garlic is optional. (I have not added). Do not add water to pakoda dough. The batter turns loose and absorb more oil. You can use onions instead of bottle gourd gratings. (Optional). You can add more/less chilly according to your taste. You can dilute curd and make butter milk if you do not have butter milk. (Add 1 to 1 1/2 cup of water to 1 cup of curd and churn in the mixi for 2 minutes. Your butter milk is ready to use. Adding garam masala/chat masala to the curry and pakoda is optional. (I have not added).
Time : 40 Minutes 
Serves : 4 to 5 



My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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