Instant Pot Kadhi-Pakora | Kadhi Chawal

How to Make Kadhi Chawal Pakoda in the Instant Pot(PIP Method)

Hello Foodies,

Kadhi-Pakora-Chawal is one of the most satisfying comfort foods in Indian cuisine. It’s time to share the most beloved & comforting Indian Kadhi Pakoras recipe. Once you taste it, you can't stop at one bowl of a warm, aromatic, light, & fluffy pakora kadhi.

Every house has its own version of Kadhi and all Indians are nostalgic about it. This simple platter consists of plain steamed rice, besan ke pakode, and very simple and easy to make kadhi along with the double tadka.

Video Recipe:

It’s the ultimate comfort food that is hearty, delicious, packed with complex flavors, and soul-satisfying. Here is my take on Kadhi pakora. I make it using homemade yogurt. It is a must-try recipe. Trust me you will like this style of Kadhi pakora. You don’t have to be an expert to make this Kadhi Pakora; simply gather the ingredients, put it in the instant pot, make pakoras, and the food is ready and on the table in half an hour.

Preparation Time: 10 Minutes: Cooking Time: 15 Minutes.
Each Serving of Kadhi Contains 153 Cal.

Ingredients:

To Make Yogurt-Besan Mixture for Kadhi:

Yogurt/Dahi/Curd ½ Cup
Besan 2-3 Tbsp
Salt to taste
Turmeric ½ Tsp
Water 1 Cup

To Make Kadhi in the Instant Pot:

Ghee 2 Tbsp
Cumin seeds ½ Tsp
Fenugreek Seeds ¼ Tsp
Green chilies 5-6
Dried Red Chili 1
Ginger Paste 1 Tsp
Prepared Yogurt-Besan mixture
Water ½ Cup
Turmeric ½ Tsp
Garam Masala 1 Tsp
Coriander Leaves for garnishing

To Make Rice(PIP Method):

Rice 1 Cup+Water 2 Cups+Salt ½ Tsp

To Temper the Kadhi:

Ghee 2 tsp
Cumin seeds ½ Tsp
Red chilies 2-3
Pinch of Asafoetida

To Make Pakoda/Bhajji:

Besan/Chickpeas Flour 1 Cup
Rice Flour 3 Tbsp
Red Chili Powder 1 Tbsp
Turmeric 1 Tsp
Salt to Taste
Carom Seeds 1 Tsp
Pinch of baking soda
Water as needed
Oil 2 Tsp

Instructions:

To Make Yogurt-Besan Mixture:

In a blender jar add yogurt, besan, turmeric, salt, and water.
Blend to make a lump-free mixture.

To Make Kadhi in the Instant Pot:

Turn on the saute mode of the instant pot.
Heat ghee and splutter cumin seeds and fenugreek seeds.
Add red chili, green chilies, ginger paste, and saute for a minute.
Pour prepared yogurt-besan mixture, turmeric, garam masala, and mix well.
Pour water ½ Cup and give it a quick stir.
Place the trivet and the rice pan.
Close the lid of the instant pot and place the vent in the sealing position.
Cook On manual Mode(Hi) for 5 minutes.
Natural Pressure Release for 10 minutes and then release the remaining pressure manually.
Open the lid and take the rice pan out.
Give a kadhi quick stir and pour it into the serving bowl.

To Temper the Kadhi:

Heat ghee in a pan and splutter cumin seeds, red chilies, and asafoetida.
Pour the tempering over the kadhi.
Garnish with coriander leaves and serve Punjabi Kadhi Pakora hot with steamed rice or jeera rice, or serve kadhi with pakora. Enjoy!!!
(You could also serve with roti or paratha. However, the combination of Kadhi Chawal (kadhi served with steamed rice) is very popular and tastes very good).

To Prepare the Batter to make Bhajji/Pakoda:

In a bowl add chickpeas flour(Besan), rice flour, red chili powder, turmeric, salt, and carom seeds and mix well.
Now add water and mix well(add water as required) and prepare a lump-free thick batter.
Once done, add a pinch of baking soda mix well to get a smooth and flowing consistency batter.

To Make Pakoras in the Appe Pan:

Meanwhile, heat the appam/appe pan and add a drop of oil to each of its grooves.
Now pour a spoon full of prepared batter in each groove
Cover the pan and cook for 2 to 3 minutes on medium to low flame.
Flip the pakora with the help of a spoon or chopsticks and cook for another 2 minutes.
Take out the roasted pakoras on a plate and similarly prepare the rest as well.
Here, non-deep fried pakoras are ready to serve. Serve hot with kadhi. Enjoy!!!

Tips to Make Kadhi:

Use sour yogurt that is made from whole milk. If the curd is not sour, then the kadhi will not be sour, but will still taste good.
Use good quality besan.
Pakora texture: To make softer pakora, add some more water than mentioned in the recipe below. In this case, add the pakora to the kadhi, just before serving. If added much before serving, then the pakora becomes too soft and mushy.

Dietary Comment:

The calorie count is based on a 2000 calorie diet.
Per serving contains 153 calories, 10.2 g carbohydrates, 9 g fats, and 3 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level. (Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on the products used).

Good Time To Eat:

It's good to eat Kadhi Pakora for lunch and dinner.

If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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