Chickpea flour fritters in Yogurt curry – Boondi ki Kadhi

This is a cheater’s way to make Kadhi/ Chickpea flour fritters in yogurt curry πŸ˜‰ Am quite shameless to admit that πŸ˜›

This is also the easiest form of Kadhi.

Kadhi is made in innumerable way all around the country. Every region or community, adds it’s own speciality.

Served this kadhi with Baingan Bharta and chapati, one rainy afternoon for lunch.

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Boondis are pearly sized chickpea flour dumplings and are locally available. There are a few varieties of this, depending on it’s use. It is also available easily, internationally.

picture source : Google

picture source : Google

Here’s what I did…………..

INGREDIENTS

1/2 cup – boondi

1 1/2 cup – yogurt

2 tsp – finely chopped onion (optional)

1 tbsp – chickpea flour

1 sprig – curry leaves

1 tsp – tumeric powder

2 nos – green chili, slit through the centre

2 nos – dried whole red chilies

1/4 tsp – mustard seeds

1/4 tsp – fenugreek seeds

2 cup – water

1 tbsp – oil

1 tsp – clarified butter /ghee (optional)

fat pinch of asafoetida

salt to taste

METHOD

Blend together yogurt and chickpea flour. Keep aside.

Heat oil in a pan and temper with asafoetida, dried whole red chilies, curry leaves, mustard and fenugreek seeds. Add the chopped onion and fry till translucent (optional).

Add the green chili.

Pour in the yogurt and chickpea flour mixture. Add tumeric powder. Give it a good stir for the tumeric to blend well.

Add water and season with salt. Once the mixture comes to boil, lower the heat and cook for 6-7 mins. The curry would have thickened considerably, but not too thick. If it is too thick, add some more water and bring it to boil. Remember the fritters will soak in the curry and make it more thicker.

Add the fritters/ boondi and cook for another min. Take it off fire.

Add the clarified butter before serving (optional)

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Serve hot with chapati or rice.

Note : To enhance taste, divide the seasonings into two. Use the second half for preparing a separate tempering, what we call ‘tadka’, and pour it on the curry.

 

Happy cooking !! πŸ™‚

Cheers !! πŸ˜€

 

 

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About andy

hi there.....friends call me Andy :) I am a school teacher by profession. Passionate about reading, some random experimental cooking, some hit 'n' miss photography......and i am a dreamer ;) Thank you for popping by :)
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12 Responses to Chickpea flour fritters in Yogurt curry – Boondi ki Kadhi

  1. Easy. I will try it out. Thanks for sharing.

  2. So very easy-peasy. You made my day, Anindita. πŸ™‚

  3. Pingback: Just for this rainy day !! Roasted seasoned Eggplant and Chickpea flour fritters in Yogurt curry | acbistro

  4. Alok Singhal says:

    This is what my mom makes – boondi ki kadhi and i absolutely love it! Beautiful pics.

  5. andy townend says:

    Hi Andy, sorry I’ve not been around much recently, been so busy, your food always looks so delicious!

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