When I made this dish for the first time, we had couple of bites and it went straight to the trash. This happened about 4 years back and since then, I never bothered to even think about it until very recently!
Let me explain..
The girlfriend was trying to impress her boyfriend by making one of his favorite dishes. Point to note over here is that, the girlfriend was not much of a cook and never ate that dish before. On top of that, she tried to understand the recipe from the boyfriend. Result.. major disaster!! 😀
Arvind is not a picky eater. He eats everything and likes to try out new cuisines. However, when it comes to some of his favorites dishes, you are not allowed to mess around it. He has this very funny way of explaining his favorite dishes. He will visualize it, explain you the color, texture and some basic ingredients that he is aware of. Here is the interesting part – most of his favorite dishes are new to me.. fun of cross cultural marriage 😀
Did you guys know that Indian cuisine can be split into 5 categories — northern, southern, eastern, western and north-eastern??
Few weeks back, he suddenly mentioned ‘Kadhi Pakori’ and immediately, I had a flashback of the ‘disaster cooking’ episode. This time, I didn’t want to take any chance and I decided to take the recipe from Mummy (that’s what I call my Mom-in -law). This is a very popular North Indian dish and somehow, the idea of mixing yogurt with chickpea flour was not too appetizing for me. Arvind convinced me that I will like it and I told him that if I don’t.. he has to take me out for dinner 😛
This time the wife was trying to impress her husband. Result.. yummmyyy !! I made it again.. twice in the same week! The spicy yogurt soup with chickpea dumplings is a comforting meal and you shouldn’t miss giving it a try.
This will make 4 servings
Lets start by making the pakodi/dumplings first
- 2 cups chickpea flour
- 1 tsp chilly powder
- 1 tsp baking powder
- water to make the batter
- oil to deep fry the dumplings
Use a glass bowl and mix the chickpea flour with chilly powder, salt, pepper and baking powder.
Add little water and start making the batter. Add just enough water, so that the batter looks nice and thick. It shouldn’t look flow-y.
In a wok, heat enough oil for deep fry and then, bring it down to medium high.
Using a spoon, drop the batter to make dumplings. Don’t over crowd the wok. Just put 5 to 6 dumplings at a time.
Once done, take it out and keep it in a kitchen towel and let it soak the extra oil.
The dumplings will not form proper round in shape. Also, these dumplings can be enjoyed as a great snack bite with some dip.
Once you are ready with the dumplings, you can start making the kadhi/yogurt soup
- 1 cup yogurt
- 2 cups water
- 1 tbs chickpea flour
- 1 tsp cumin seed
- 2 tsp turmeric powder
- 1 tsp hing/asafoetida
- 1 tbs ginger paste
- 2 tsp sugar
- 1 tsp chilly powder
- 1 cinnamon stick
- 1 tsp mustard seed
- 2 tsp ghee/clarified butter
- 6 to 8 curry leaves
In a bowl, whisk yogurt, water and chickpea flour to make a smooth batter without any lumps. Keep it aside.
In a deep pan or wok, heat 2 tsp oil and add cumin seed, hing/asafoetida and ginger paste.
Once they start to sizzle, add the yogurt mix along with the turmeric powder.
Add salt, sugar and chilly powder.
Stir for 10 minutes in low heat. You need to keep stirring else it will boil up and start to puff.
Add the pakodis/dumplings that we had made earlier, pour 2 cups water and stir properly.
Cover and let it cook for 10 minutes in low heat and then switch off the heat.
In a separate pan, preferable a tiny one, prepare the tampering.
Heat the ghee and add mustard seed, cinnamon stick, curry leaves. It will splatter, so be very careful.
As soon as it starts to splatter, switch off the heat and pour the hot ghee straight in the soup and serve!
A lesson I learned. Never say ‘No’ to a dish before you try it, you might just end up loving it! 🙂