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Kadhi Pakoda

Yogurt and gram-flour kadhi simmers below while onion pakoda cook on the tray above.

  • 40 min start to finish
  • Serves 3
  • Works on every CombiWorks on your US 14-in-1Works on your UK & EU 12-in-1Works on your India 14-in-1
Sear/SautéCombi MealsCheese & dairyMainIndianVegetarian

By Ninja Kitchen for SharkNinja India.

Kadhi Pakoda

Set your Combi

SwitchBoth sides
  1. Sear/Sauté5minHI 5
  2. Combi Meals200°C390°F10min
Start to finish40 min25 min prep + 15 min cooking
ShelfLevel 1 (kadhi in Combi pan) and Level 2 (pakoda on baking tray)
Water in the pan500 ml2 cups water in the kadhi base
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You'll need

For tempering

  • Oil 10 ml2 tsp
  • Coriander seeds 2 g1¼ tsp
  • Curry leaves 1 g0 oz
  • Whole red chilli 2 pcs

For kadhi base

  • Besan 25 g¼ cup1 oz
  • Curd 200 g¾ cup + 1 tbsp
  • Water 500 ml2 cups
  • Turmeric powder 0.5 g¼ tsp
  • Red chilli powder 0.5 g¼ tsp

For pakoda

  • Onion (finely chopped) 100–120 g3½–4 oz
  • Besan 50–60 g½–⅔ cup2 oz
  • Green chillies 7 g¼ oz
  • Ginger garlic paste 5 g1 tsp
  • Coriander seeds 0.5 g¼ tsp
  • Salt to taste
  • Turmeric 0.5 g¼ tsp
  • Oil 15 ml1 tbsp

For tadka (optional)

  • Hing 0.25 g0 oz
  • Mustard seeds 2 g½ tsp
  • Cumin seeds 1 g½ tsp

Method

Prepare Kadhi Base

  1. In a bowl, whisk besan, curd, water, turmeric and red chilli powder to make a smooth kadhi mixture (lumps should not be there).

Prepare Pakoda Batter

  1. In another bowl, mix onion, besan, green chillies, ginger garlic paste, coriander seeds, turmeric and salt to form a thick batter.

    Our tip Squeeze the mix together with your fingers for a minute. The salt draws juice out of the onion, and that binds it into a thick batter. Extra water makes the pakodas spread flat on the tray.

Start Cooking (Tempering)

  1. Take a combi pan, add oil, coriander seeds, curry leaves and whole red chillies into it. Slide pan into Level 1.
  2. Move the SmartSwitch to SEAR/SAUTE mode and select temperature at H5(high) cook for .

    Our tip Leave the door open, as Sear/Sauté won't run with it shut. The spices are ready when the curry leaves are crisp and the chillies a shade darker, before they blacken and turn the kadhi bitter.

  3. Cook Kadhi & Pakoda
  4. Pour the prepared kadhi base into the same combi pan and mix well.
  5. Take a baking tray and brush it lightly with oil.
  6. Drop small portions of the prepared pakoda batter evenly over the tray.
  7. Lightly spray or brush oil over the pakoda.
  8. Place the baking tray (pakoda) at level 2 and combi pan (kadhi) at level 1 inside the unit.
  9. Close the door and move the SmartSwitch to COMBI COOKER mode.
  10. Select COMBI MEAL, set temperature to 200*C and time to (preheat window will be there for ).
  11. Our step Slip the pakodas into the kadhi when the time's up, and leave them a few minutes before serving so they soak some of it up but keep their shape.

Final tadka (optional)

  1. Heat mustard oil separately, add cumin seeds and whole red chilli.

    Our tip Heat the mustard oil until it just starts to smoke, which takes off its raw edge, then let it cool for a few seconds before the spices go in.

  2. Our step Add the mustard seeds from the tadka list along with the cumin, then the hing for a few seconds just before pouring, as it burns quickly.
  3. Pour this tadka over the kadhi.
  4. Serve hot with rice.

Source: Kadhi Pakoda by Ninja Kitchen, SharkNinja India

From Combi Recipes: https://combirecipes.com/recipes/sharkninja-in--kadhi-pakoda/