Bhandare Wale Kadhi Chawal Recipe

Get ready to savour the spirit of Bada Mangal! In Episode 2 of the Bada Mangal series, I’m serving up the iconic Bhandare Wale Kadhi Chawal, straight from Lucknow’s beloved bhandaras. Don’t miss my next recipe next Tuesday!

Watch how to make Bhandare Wale Kadhi Chawal:

If you liked this video then subscribe to my YouTube channel. And don’t forget to hit the bell icon so you’ll know whenever there is a new video.

Bada Mangal Special Series: Episode 3 (coming soon)

Prep Time: 10 min | Cook Time: 45 min | Total Time: 55 min

Serves: 4 people

Ingredients:

For The Pakora:

1 cup gram flour (besan)

¼ tsp carom seeds (ajwain)

A pinch of asafoetida (hing)

¼ tsp turmeric powder

Salt to taste

½ cup water

¼ tsp baking soda

Mustard or refined oil, for frying

For The Kadhi:

2 cups yoghurt (dahi)

½ cup gram flour (besan)

1 tsp turmeric powder

½ tsp red chilli powder

2 tbsp mustard or refined oil

1 tsp fenugreek seeds (methi dana)

2 dried red chillies

A pinch of asafoetida (hing)

5 cups of water

For The Tadka:

2 tbsp ghee

A pinch of asafoetida (hing)

1 tsp red chilli powder

Instructions:

Preparing The Pakora Batter:

In a bowl, add gram flour, carom seeds, asafoetida, turmeric, and salt.

Gradually add water to the dry ingredients, whisking continuously to form a smooth, thick, and lump-free batter.

Whisk the mixture in one direction for about 5 minutes, until it becomes pale and aerated.

Add baking soda, followed by a splash of water, and whisk well to incorporate.

Frying The Pakora

Heat oil in a wok over medium heat.

Carefully drop small portions of the pakora batter into the hot oil.

Fry the pakora on medium-low heat, turning occasionally, until they are golden brown and crispy.

Remove the pakora from the oil with a slotted spoon and set aside.

Preparing The Kadhi:

In a blender, combine yoghurt, gram flour, turmeric, and red chilli powder. Blend until smooth and creamy. Transfer the mixture to a bowl and set aside.

Heat oil in a wok over medium heat. Add fenugreek seeds and dried red chillies. Cook on low heat until the seeds are fragrant.

Add asafoetida and cook for a few seconds.

Pour in the yoghurt mixture and water. Stir continuously and cook on high heat for 10-15 minutes, or until the mixture comes to a boil.

Reduce the heat and continue cooking for another 5-10 minutes, stirring frequently, until the kadhi thickens and develops a slightly shiny texture. Season with salt and mix well. Turn off the heat.

Preparing The Tadka:

Heat ghee in a small pan. Add hing and red chilli powder. Cook for 2-3 seconds, or until fragrant.

Pour the tadka over the kadhi and mix well.

Assembling The Kadhi Pakora:

Add the fried pakora to the kadhi and mix gently. Cover the kadhi and let it sit for 10 minutes, allowing the pakora to absorb the kadhi.

Serve the kadhi pakora hot with chawal.

Tips For Frying Pakora:

– Use the right amount of oil – just enough to half-dip the pakora. This helps them cook evenly and maintain a perfect round shape.

Print It Or Pin It For Later!

If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.

Happy Cooking!