PUNJABI PAKOD KADHI RECIPE

Punjabi  Pakora  Kadhi was in my to do list since I had tasted this recipe at my friends house in hyderabad.Finally I prepared it yetserday with methi corn pulao.& it was a super dupper hit.A spiced up yogurt based curry like dish is a staple among the punjabi's and a delicacy with the rest of the world. Yes the teasing taste of the kadi, with its sourness and the flavors of pakoras along with remaining ingredients  make this Kadhi truly delicious. Its nice to have a  kadhi with these cute balls floating in it .

Cook Dahi Besan Kadhi sometimes for a change in the menu especially when bored of eating dal & vegetables. Kadhi can be made in different ways. But Pakoda Kadhi is most popular of all and is commonly made in North India.  I have made gujarati kadhi which is slightly thin in consistency .Punjabis make it with pakoras and little thicker in consistency.

 Today we will make Besan Pakoda Kadhi Recipe which you can serve with hot chapatis, paranthas, naan or rice.

Ingredients

Kadhi:

2 cups curd / plain yogurt

1 cup water

1/3 cup besan  / gram flour /chickpea flour

1/2 tsp turmeric powder

1 tsp red chilly powder

2 tsp sugar (optional)

2 tsp ginger green chilli paste (optional)

Salt as per taste

Tempering:

1 red chilly, broken into half

1 tsp mustard seeds

4-5 curry leaves

1 tsp methi (fenugreek seeds)

2 tsp oil

Salt

Pakoras

1.5 cups besan / gram flour/chickpea flour

1 onion, finely chopped

1 spring onion chopped (optional - I had used spring onion as it was lying in my kitchen you can omit this & use plain onion)

1 potato, finely chopped

1 tsp turmeric

1 tsp red chilly powder

1 tsp turmeric

2 tsp chopped coriander

A pinch of hing

1/2 tsp baking soda

Salt

1 cup water

Method :

Pakoras /Pakoda :

1. To make the pakoras, take the gram flour (besan) in a bowl.

 

2. Add turmeric powder, red chilli powder, baking soda,salt, chopped onions and potatoes into the batter and mix well.Add to form a thick batter.The consistency should be that of bhajjis, not too loose. Baking soda helps to make fluffier & light pakoras.

3. In a kadhai/yok , heat the oil, just below smoking point. Drop batter by spoonfuls in batches to make small pakodas. Drain on a paper towel.

Kadhi

 4.Whisk the curd well. Add besan and other ingredients and beat well in a mixie so that no lumps remain.

 5. Retain just 1 tablespoon of oil in the wok. To the hot oil, add  mustard,curry leaves,methi seeds, hing, and the whole red chillies.

 6. Give the gram flour-buttermilk mix a good stir and pour into the wok.

7. Turn the heat to medium, add salt, and stir. The kadhi will begin to thicken. Add more water if needed; the consistency should be that of very thick creamy soup.

8. Bring the kadhi to a boil,stirring continuosly , add the pakoras & simmer for 2-3 minutes.

9. Transfer the kadi to the serving bowl. Garnish with coriander leaves & serve with rice / chapati.

Tips

1.You can make pakoras from moong dal .Add chopped spinach/methi/cabbage to the pakoras.

2. Instead of deep frying you can make the pakora in an appam maker/ appe tava to consume less oil.