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Sunday, 14 May 2017

Boondi Kadhi (Fried Gram Flour Balls in Spiced Yoghurt)


          This is a quick version to any Kadhi Pakora. It is super easy and at the same time super delicious too. Kadhi, being one of my all time favourite comfort foods, I like having mine with plain steamed rice. 

          This side dish can also be served with any flavoured rice or any type of Indian bread. So do give it a try next time when laziness overpowers you in making pakoras. Check for an easy step by step method to prepare this simple dish.








  • 1/2 cup yoghurt
  • 2 tbsp. besan (gram flour)
  • 3 cups water
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. red chili powder
  • 2 tbsp. oil
  • 1/4 tsp. asafoetida
  • 1 tsp. cumin seeds
  • 1 sprig curry leaves
  • 1-2 green chilies, slit
  • 1 tsp. mustard seeds
  • 1 onion, chopped
  • 1 tsp. ginger, grated
  • 1/2 tsp. red chili powder
  • 1/2 cup boondi
  • 1-2 tbsp. coriander powder, chopped







          In a bowl, mix together yoghurt, gram flour, salt, turmeric powder, coriander powder, cumin powder and red chili powder. Then add the water and whisk well so that there are no lumps.

          Heat oil in a pan and temper with cumin seeds, asafoetida, curry leaves and green chilies. Saute for a few seconds and then add the yoghurt mix. 

          Simmer for 12-15 minutes on a medium flame till it gets slightly thick and to your desired consistency. Switch off the flame and transfer to a serving bowl. Add the boondi to the kadhi and give it a stir.

          Heat the remaining oil in a pan and temper with mustard seeds. After it stops spluttering, add the onion and ginger. Saute till light brown. Switch off the flame and add the red chili powder. 

          Stir well and pour the tempering over the prepared kadhi. Garnish with coriander leaves and serve with plain steamed rice, jeera rice or pulao.






                 In a bowl, mix together yoghurt, gram flour, salt, turmeric powder, coriander
                 powder, cumin powder and red chili powder. 




                               Then add the water and whisk well so that there are no lumps.



                 Heat oil in a pan and temper with cumin seeds, asafoetida, curry leaves and
                 green chilies. 





                                Saute for a few seconds and then add the yoghurt mix. 



                  Simmer for 12-15 minutes on a medium flame till it gets slightly thick and to
                  your desired consistency. Switch off the flame and transfer to a serving bowl. 




                   Heat the remaining oil in a pan and temper with mustard seeds. After it stops                                  spluttering, add the onion and ginger. Saute till light brown. Switch off the flame
                   and add the red chili powder. 






                Stir well and pour the tempering over the prepared kadhi. Garnish with 
                coriander leaves and serve with plain steamed rice, jeera rice or pulao.










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