Baisan ki Kadhi - The Madhouse Story
Baisan ki Kadhi or Kadhi Pakoray continues to be a delicacy at the Madhouse. In Karachi days of old it was a weekend feast and the golden rule was to serve it alongside Koftay. This coupling was my mother's doing. Baisan ki Kadhi found its way into the Madhouse through my Nani who was a Rajasthani lady from Jaipur. A Google deep dive confirms that the dish has its roots in Rajasthan, India, while also being eaten in Punjab as Kadhi-Chawal.
Flavor & Feel
It's a beauty to look at. Bright yellow invites you! To describe, it is fried Baisan (gram flour) Pakoray (fritters) swimming in a velvety curd and spice curry, garnished with an aromatic tempering of cumin, red chilipepper corns, curry leaves, and nigella seeds (Kalonji). The kitchen smells divine from the curry leaves and the kalonji! It is to be eaten with a side of boiled rice, ideally. The Pakoray turn into soft, soaked chunks in the tangy, spicy curry! It is comfort food!
Love it Because ...
- Easy to cook once you master a few simple steps.
- Gives a fancy. grand feel so it could secure a spot in fancy feasts!
- It's a big volume dish from small quantity ingredients so you get a full weekend of family servings! I always send a generous helping to my brother's place.
- The curry refrigerates well for a good number of days (3-4) to use later. Add fresh hot pakoray to a boiling simmering curry (thinned with water).
- The curry (without the pakoray) freezes well. Simply defrost, add some water, bring to boil, make pakoray and add, and add the tempering (tadka).
INGREDIENTSFor Kadhi Mixture
Besan (chickpea flour), 1 cup
Yogurt, 1.5 cups
Water, 3 cups or more (as needed)
Red chilli powder, 1/2 teaspoon
Turmeric powder, 1 teaspoon
Garam masala powder, 1/2 teaspoon
Salt, as needed
For Pakoras
Besan (chickpea flour), 1 cup
Red chili powder, 1/2 teaspoon
Salt, 1/2 teaspoon (add more according to taste later)
Water, as needed
Baking soda, 1/2 teaspoon
For Cooking Kadhi
Ginger and garlic paste, 1 tablespoon
Cumin seeds, 1 tablespoon
Whole red chilli pods, 3-4
Finely chopped onion, 1/2 cup
Fenugreek (methi) seeds, 4-5
Green chillies, finely chopped, seeds removed, 1 small
Curry leaves, 5-6
Canola oil, 1/2 cup
Special Equipment
Large, deep cooking pot for boiling large volume of kadhi.
Blender with a large volume (6-7 cups capacity) jug
RECIPE
Photo tutorial at the end
STAGE ONE: MAKING PAKORA BATTER
1. Use a flour sifter over a glass bowl to add 1 cup besan, 1/2 teaspoon red chilli powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Add enough water gradually, while mixing with a spatula, to make a thick paste like batter.
2. Set the batter aside for a couple of hours.
STAGE TWO: MAKING YOGURT MIXTURE
1. In a frying pan, dry roast (without oil) 1 cup chickpea flour until it browns lightly. Set the roasted flour aside.
2. In a blender add 1.5 cups yogurt, the roasted chickpea flour, 1/2 teaspoon chilli powder, 1 teaspoon turmeric powder, 1/2 teaspoon garam masala powder, 3 cups water, and 1 teaspoon salt.
3. Blend the contents until well combined. Do not over blend!
STAGE THREE: MAKING KADHI MIXTURE
1. In a large, deep cooking pot, add 1/2 cup canola oil, 1 tablespoon ginger and garlic paste, 1 tablespoon cumin seeds, and 4-5 methi seeds, 1/2 cup fine chopped onions and set to heat on a low flame to avoid burning.
2. When seeds begin to crackle and onions are well sauteed, remove the pot from heat and slowly add the yogurt mixture and 2-3 curry leaves.
3. Bring the mixture to a boil and allow it to cook for 30 minutes at least. If it begins to get very thick, add a little warm water. When well cooked for 30 minutes and kadhi consistency is fluid but not too thin, remove from heat.
STAGE FOUR: MAKING PAKORAS
1. Take enough oil for deep frying in a pan and heat it up.
2. Using a spoon, pour little quantities of pakora batter into the heated oil to make pakoras (fritters)
3. Fry the pakoras until they are crispy and golden. Keep turning them to fry both sides well.
4. Once well done, take out the pakoras and drop them directly in the kadhdi mixture set aside in Stage Three.
STAGE FIVE: FINALIZING THE KADHI, SIMMER COOK!
1. Bring the kadhi with the pakoras to a gentle simmer to make sure pakoras absorb the kadhi liquid.
2. Serve out the kadhi pakoras in a dish.
STAGE SIX: TEMPERING (TADKA)
For the tempering (tadka) add about 4 tablespoons of canola oil, cracked chilli pods, 4-5 curry leaves, and green chillies and set on heat until chilli pods begin to crackle. Quickly remove from heat and pour the contents all over the surface of the kadhi pakoras.
PHOTOS
All set!
Dry roasting Baisan on low-medium heat, continuously stirring
Making Pakora batter - thick but flowy paste consistency
Adding roasted Baisan in the blender with yogurt, water, and spices
Frying ginger and garlic paste, cumin seeds, and onions
Adding yogurt mixture to the pan
After 30 minutes of cooking. Bright yellow!
Ready to add hot Pakoray
Dunk them in so they start absorbing
The look after they've absorbed the curry
Garnished with tadka (tempering)
