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 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.
__________________________________________________________Kadhi Pakoda recipe
For the Pakoda
~ ¾ cup Besan (gram flour)