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.
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)
- 1 onion chopped
- xbc tsp turmeric powder
- xbd tsp Red chilli powder
- 1 tsp ajwain (Carom seeds)
- to taste Salt
- Oil for deep frying
- 3 cups buttermilk . This has to be a little sour.
- 2 tbsp Besan (gram flour)-you can vary the proportion depending on the desired consistency of the Kadhi.
- 1 onion chopped
- xbd tsp ginger garlic paste
- xbd tsp methi seeds (fenugreek)
- 3 - 4 green chillies , chopped (optional)
- xbd tsp Red chilli powder
- xbd tsp mustard seeds
- xbd tsp seeds cumene
- 2 tsp oil
- Coriander leaves for garnishing
- Mix all the ingredients for the Pakora except the oil.
- Heat oil in a kadai/wok for frying the pakodas.
- Add 1 tbsp of hot oil to the pakoda mixture.
- Add water and mix nicely to make a thick batter.
- 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.
- Using a spoon (teaspoon) drop portions of the batter in the hot oil and fry till golden brown.
- Drain on a paper napkin.
- 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!)
- Add salt, turmeric powder and red chilli powder.
- In a wok/kadai heat oil.
- Add the mustard seeds and once they crackle add the cumene seeds.
- Add the fenugreek seeds and then the ginger garlic paste and the chopped green chillies
- Add the chopped onions and fry till translucent.
- Now add the buttermilk- besan mixture and bring to a rolling boil.
- The Kadhi will thicken after a few boils.
- Switch off the gas and add the Pakodas.
- Garnish with coriander leaves.
- Serve hot with steamed rice.
Let me be the first one to thank you for posting such a lovely dish here. Looking great and delicious
Love it ! It looks delicious! kadhi-pakode is an all time favorite…
love the last pic.
Looks so appetizing!
Nice one …..The plate looks neat …
I have heard so much about kadhi pakoda from my friends and how well it goes with rice that I will have to try out this recipe of your sometime soon.
YUM!! Looks so delicious.I can’t wait for the round up so I can save all these in page!:))
ur kadhi looks so yum & you have the plate all setup, i guess i can start eating NOW 🙂
thanks for this lovely contribution!
This ones my fav….a nice one for the RCI