Kadhi Pakoda

I have learnt quite a few dishes from my Punjabi colleague. I have already blogged about the Beetroot Kanji and Makki di Roti Sarson Da Saag, she taught me.Kadhi Pakoda is one more recipe that I have learnt from her.

The weather here is perfect for hot piping Kadhi with Pakodas – the Punjabi style.

Kadhi Pakoda

Kadhi is made differently in different regions in India. The Maharashtrian Kadhi is hot and spicy (will blog about it soon). The Gujrathi Kadhi is a little sweetish to taste. The famous Sindhi Kadhi is an altogether different recipe, which doesn’t use buttermilk at all.

The difference in this Punjabi Kadhi is the addition of Pakoda-of course and also the addition of onion.

I am sending this Kadhi Pakoda straight from Punjab to Richa of As Dear As Salt , who is hosting this month’s RCI

__________________________________________________________Kadhi Pakoda recipe

_____________________________________________________

For the Pakoda

~ ¾ cup Besan (gram flour)

Kadhi PakodaI have learnt quite a few dishes from my Punjabi colleague. I have already blogged about the Beetroot Kanji and Makki di Roti Sarson Da Saag, she taught me.Kadhi Pakoda is one more recipe that I have learnt from her. The weather here is perfect for hot piping Kadhi with Pakodas – the Punjabi style. ...

Summary

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Ingredients

Onion chopped
1
Turmeric powder
¼ tsp
Red chilli powder
½ tsp
Ajwain (Carom seeds)
1 tsp
Salt
to taste
Oil for deep frying
For the Kadhi
Buttermilk. This has to be a little sour.
3 cups
Besan (gram flour)-you can vary the proportion depending on the desired consistency of the Kadhi.
2 tbsp
Onion chopped
1
Ginger garlic paste
½ tsp
Methi (fenugreek) seeds
½ tsp
Green chillies, chopped (optional)
3-4
Red chilli powder
½ tsp
Mustard seeds
½ tsp
Cumene seeds
½ tsp
Oil
2 tsp
Coriander leaves for garnishing

Steps

    For the Pakoda
  1. Mix all the ingredients for the Pakora except the oil.
  2. Heat oil in a kadai/wok for frying the pakodas.
  3. Add 1 tbsp of hot oil to the pakoda mixture.
  4. Add water and mix nicely to make a thick batter.
  5. Check if the oil is sufficiently hot by putting a drop of the batter in the oil.It sizzles right away and floats on the top.
  6. Using a spoon (teaspoon) drop portions of the batter in the hot oil and fry till golden brown.
  7. Drain on a paper napkin.
For the Kadhi
  1. Mix the buttermilk with the besan and blend it thoroughly, ensuring that no lumps are formed. (Use your hand and dissolve any lumps if any!)
  2. Add salt, turmeric powder and red chilli powder.
  3. In a wok/kadai heat oil.
  4. Add the mustard seeds and once they crackle add the cumene seeds.
  5. Add the fenugreek seeds and then the ginger garlic paste and the chopped green chillies
  6. Add the chopped onions and fry till translucent.
  7. Now add the buttermilk- besan mixture and bring to a rolling boil.
  8. The Kadhi will thicken after a few boils.
  9. Switch off the gas and add the Pakodas.
  10. Garnish with coriander leaves.
  11. Serve hot with steamed rice.
Kadhi Pakoda
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