Mango Kadhi With Achaari Pakoda

Name: Mango Kadhi with Achari Pakoda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Indian
Ingredients: Spinach : 1 bunch; Chopped Ginger : 1 knot; Chopped Onion : 1; Salt : to taste; Red chilli : 1 tsp; Red chilli pickle : 1; Chickpea flour : 1 cup; Curd : 1 cup; Turmeric : 1 tsp; Refined oil : for frying; Chickpea flour (besan) : 1 cup; Curd : 1 cup; Salt : to taste; Red chilli powder : 1 tsp; Turmeric powder : 1 tsp; Cumin powder : 1 tsp; Mustard oil : 20 ml; Cumin seeds : 1 tsp; Chopped ginger : 1 knot; Chopped garlic : 4-5 cloves; Chopped Green chilli : 1; Chopped onion : 1; Mustard seeds : 1 tsp; Curry leaves : 15-20; Mango pulp : 2 tbsp; Asafoetida / hing : 1 tsp; Salt : to taste; Red chilli powder : to taste; Tamarind pulp : ¼ cup; Pickle oil : for garnish

Aug 19, 2022

Bored of eating your usual kadhi chawal again and again? Don't worry cause we are back with a new recipe that is going to solve all your problems. We've upgraded the usual boring kadhi with the flavour of mango pulp to give you this amazing recipe of mango kadhi with achari pakora.

Table of Content

What is Kadhi and Pakoda ?
Quick and Easy Mango Kadhi with Achari Pakoda
How to make Mango Kadhi with Achari Pakoda?
Expert Tips
Recipe Card

What is Kadhi and Pakoda ?

Kadhi is a thick gravy dish with the major ingredient being gram flour and fried vegetable fritters known as pakora. It originated from Rajasthan and now is popular across the country. This piquant dish has dahi or yoghurt added to it, which provides it with a sour taste. Kadhi assumes different variations in different cities but is eaten with equal delight and gusto. This dish is usually teamed with rice in northern India and in the Rajasthan region it is accompanied with roti or paratha. The mango kadhi we're making today is a derivative of the kadhi made in Maharashtra using kacchi kairi or raw mango. The mango pulp brings a little sweeter tone to the overall spicy and sour dish.

Quick and Easy Mango Kadhi with Achari Pakoda

Let go of your usual kadhi recipe and give this mango kadhi with achari pakora a go. It's guaranteed to not disappoint you. The mango gives a sweet flavour to the overall spicy and sour kadhi, which would leave the person eating it with a great taste. So, go and try this recipe right now and see for yourself how good a simple flavour addition can taste.

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How to make Mango Kadhi with Achari Pakoda?

1) First, we start by preparing the pakoda mix for which we add chopped spinach, garlic and onion into a bowl and season it with salt and red chilli powder and pickle pulp.

2) Next, we add besan or chickpea flour to the vegetables with some water and mix it together into a thick and sticky batter for the pakora.

3) In a stainless steel kadai, heat refined oil for frying the pakoras. To the hot oil add dollops of the pakora batter using your hands, making them as round as possible. Fry them till they are lightly golden and cooked through, then set them aside.

4) In a separate bowl prepare the kadhi mix by mixing together equal parts of chickpea flour and curd, with some water. Also add in all the dry spices to this bowl and set it aside.

5) In a stainless steel kadai, prepare the tadka, by adding the mustard oil and add cumin seeds, with chopped ginger, garlic and green chillies and some onions. Also toss in the mustard seeds with some curry leaves.

6) Once the tadka is fried and ready, transfer your kadhi mixture into the kadai and mix it together with the tadka.

7) Finish the kadhi off with some mango pulp and season with hing, salt and red chilli powder. Also add some tamarind pulp.

8) Plate it by adding the fried pakoras into a bowl and pouring the kadhi over them. Garnish it with some pickle oil and serve hot.

Expert Tips

Do not make the pakora batter too thick or they might be too dry to eat.
Chop the vegetables as finely as possible for the best results in the pakora.
Do not let the kadhi sit too long on the stove or it might start to burn.

Recipe Card

Mango Kadhi with Achari Pakoda

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Calories

280

A tasty and delicious twist to your regular kadhi pakora. The addition of mango, brings another layer of flavour to your usual kadhi.

Author:

Varun Arora

Ingredients

Spinach : 1 bunch
Chopped Ginger : 1 knot
Chopped Onion : 1
Salt : to taste
Red chilli : 1 tsp
Red chilli pickle : 1
Chickpea flour : 1 cup
Curd : 1 cup
Turmeric : 1 tsp
Refined oil : for frying
Chickpea flour (besan) : 1 cup
Curd : 1 cup
Salt : to taste
Red chilli powder : 1 tsp
Turmeric powder : 1 tsp
Cumin powder : 1 tsp
Mustard oil : 20 ml
Cumin seeds : 1 tsp
Chopped ginger : 1 knot
Chopped garlic : 4-5 cloves
Chopped Green chilli : 1
Chopped onion : 1
Mustard seeds : 1 tsp
Curry leaves : 15-20
Mango pulp : 2 tbsp
Asafoetida / hing : 1 tsp
Salt : to taste
Red chilli powder : to taste
Tamarind pulp : ¼ cup
Pickle oil : for garnish

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Directions

First we start by preparing the pakoda mix, for which we add chopped spinach, garlic and onion into a bowl and season it with salt and red chilli powder and pickle pulp.
Next we add besan or chickpea flour to the vegetables with some water and mix it together into a thick and sticky batter for the pakora.
In a stainless steel kadai, heat refined oil for frying the pakora. To the hot oil add dollops of the pakora batter using your hands, making them as round as possible. Fry them till they are lightly golden and cooked through, then set them aside.
In a separate bowl prepare the kadhi mix by mixing together, equal parts of chickpea flour and curd, with some water. Also add in all the dry spices to this bowl and set it aside.
In a stainless steel kadai, prepare the tadka, by adding the mustard oil and in that frying, cumin seeds, with chopped ginger, garlic and green chillies and some onions. Also toss in the mustard seeds with some curry leaves.
Once the tadka is fried and ready, transfer your kadhi mixture into the kadai and mix it together with the tadka.
Finish the kadhi off with some mango pulp and season with hing, salt and red chilli powder. Also add some tamarind pulp.
Plate it by adding the fried pakoras into a bowl and pouring the kadhi over them. Garnish it with some pickle oil and serve hot.

Recipe Video

Recipe Note

The mango pulp is an added flavour to give your regular kadhi a variation. If you want you can add any other choice of flavouring to the dish which you think might go well with it or you can just simply eliminate the mango pulp and use this as a regular kadhi recipe.

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Mango Kadhi With Achaari Pakoda

Mango Kadhi with Achari Pakoda

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