SATTU PAKODA KADHI

Pakoda Kadhi is a popular North Indian dish, also known as Punjabi Kadhi Pakoda/Pakora. It is basically deep-fried gram flour fritters (pakodas) dunked in a tangy, spiced gram flour–yogurt-based curry. Traditionally, it is served with steamed rice, but it also pairs well with roti or chapati.

Today, I’ve prepared a healthier version of Pakoda Kadhi by replacing gram flour with sattu and cooking the pakodas in an appe pan instead of deep-frying. A wholesome, guilt-free avatar of the classic Pakoda Kadhi 🙂

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 2

Ingredients
For Pakoda:

½ cup sattu flour

1 tbsp cornflour

1 onion, finely chopped

1 tbsp coriander, finely chopped

¼ tsp carom seeds (ajwain)

½ tsp red chilli powder

Salt to taste

Pinch of baking soda (optional)

2 tbsp oil (for cooking in appe pan)

For Kadhi:

1 cup sattu flour

1 cup curd (preferably sour)

1 tsp coriander-cumin powder

½ tsp red chilli powder

¼ tsp turmeric powder

Pinch of asafoetida (hing)

Salt to taste

For Tempering:

2 tbsp oil

2–3 dried red chillies

1 sprig curry leaves

½ tsp cumin seeds

1/2 tsp fenugreek seeds

1 tsp coriander seeds

1 onion, sliced

6 garlic cloves, sliced

Method
Prepare pakodas: Mix all pakoda ingredients in a bowl, adding water gradually to make a thick batter. Cover and keep aside.

Grease an appe pan and heat it. Add a few drops of oil in each cavity.

Shape small pakodas from the batter and place them in the cavities.

Cover and cook until golden on one side, then flip and cook the other side. Add a few drops of oil if needed.

Once cooked, remove and keep aside.

In a bowl, whisk sattu flour with curd until smooth.

Add all the spices, salt, and about 2 cups of water. Blend well.

Heat oil in a heavy-bottomed pan. Add cumin seeds, coriander seeds, fenugreek seeds, dried red chillies, and curry leaves. Sauté for a few seconds until aromatic.

Add sliced onion and garlic, and sauté until onions turn translucent.

Add the blended sattu mixture, stir well, and bring to a boil.

Once it boils, add the pakodas. Reduce the flame to low and let it simmer for 10–12 minutes, partially covered.

Turn off the heat. Serve hot with steamed rice or roti.