Kadhi Pakoda is a very popular North Indian curry. It is a yogurt and chickpea flour gravy with either fried onion or chickpea dumplings. It is best served with rice. There are quite a few forms based on which region of North India you belong to. After a few failures, I got quite intimated with the idea of making Kadhi. But then, once I learnt the right technique from my mother-in-law, I got much better at it. These days, it’s my go to dish because we always have chickpea flour and yogurt at home. If you are making this curry for the first time, make sure you read the notes in the recipe section. I learnt these things the hard way. Getting the right texture and size of the dumplings are crucial. If you are not serving the curry immediately, I would suggest you to add more water in the gravy and leave it extra runny. As the curry rests, the dumpling soaks up a lot of the gravy.
It is subtly spiced and mild on the tummy making it a perfect meal for summer. It’s hearty and so very comforting.
