True life incident :
Person A (in his late teens) goes to his college farewell party and starts off with parathas. No one seems to take any notice of him for sometime. After a while, there is a buzz around where he is sitting. Why? Cos he is at his 17th or 18th paratha!! Not an easy feat. His friends recognize the ‘talent’ and respectfully bow in front of him. Soon after Person A finishes his dinner, his friends inquire about the secret behind his bottomless pit of a stomach. And you know Person A’s reply?? “Me? I am nothing. You should watch my big brother eat!! I don’t come anywhere close by”!!!!!!
Person A and his big brother, both of whom I am very closely related to, LOVE Gujarati food. So you can imagine the terror when they go to a Gujarati restaurant for Thali(Unlimited Meals). I have seen the wonder, and after sometime resentment, and after some more time terror, in the faces of waiters serving the thali.
Anyway, all that was long back. Now, both of them, in their late twenties and early thirties, can hardly finish four chappathis at a time. But every time I pass by a Gujarati restaurant, these things flash by my mind :).
Here is the recipe for Kadhi Pakoda (my version), which they serve in almost all Gujarati thalis.
Bengal gram flour (Besan/Kadala Mavu) : 1/2 cup
Onion : 1, finely chopped
Chilli powder : 1/2 tsp
Salt : to taste
Water, for preparing the batter
Oil : to deep fry
- Mix everything, except the oil for frying, together.
- Add water, little by little, to prepare a thick batter.
- Heat oil. Once the oil is hot, drop teaspoonfuls of the prepared batter.
- Deep fry and keep aside on a napkin.
Sour curd : 2 cups
Water : 2 cups
Bengal gram flour (Besan/Kadala Mavu) : 1 1/2 tbsp, heaped
Turmeric powder : 1/4 tsp
Chilli powder : 1/2 tsp
Asafetida powder : a pinch
Ginger : 1 ‘ piece, chopped fine
Garlic : 4 to 5 pods, chopped fine
Green chillies : 1 or 2, very finely chopped
Curry leaves : a few
- Mix everything (except curry leaves) together nicely. There shouldn’t be any lumps in the batter.
- Heat this in low flame for about 15 minutes, stirring in between, till the gravy thickens. The Kadhi shouldn’t boil.
- Drop the pakodas in the Kadi and cook for a minute or two.
- Add curry leaves and remove from heat.
- You can season this with cumin seeds and fenugreek seeds, if you wish to.
6 thoughts on “Kadhi Pakoda”
LOL Rajani, now the names are out too!..hilarious..I would surely love to see the waiter’s reaction when your brothers are in action!
I am going to try the Kadhi Pakoda now. That is one of the best that I liked in the list you have posted and is one dish that my husband and I like a lot.
is this sankar and harish?
who is this person A?