Punjabi Kadhi Pakoda

Punjabi Kadhi Pakoda

Punjabi Kadhi Pakoda

The summers in India can be pretty harsh. But we can’t do much about it. We are only left with two alternatives- praying to God to put an end to this extreme weather, or to ameliorate the situation by having summer-appropriate, chilled food. Since the former is not in our hands, why not explore the latter. Punjabi Kadhi Pakoda is one such dish that you will definitely relish during the summers. Many separate versions of kadhi can be found all over India, but this Punjabi version is a bit different as it is thicker and creamier than most kadhis. And the pakodas are an added bonus to the dish. Punjabi Kadhi Pakoda consists of freshly prepared gram-flour (besan) pakodas dunked in a curd (dahi)-based gravy (kadhi). An important thing to be kept in mind while preparing this dish is that the curd used should be sour, otherwise the kadhi won’t have its signature sour flavour. Curds can be kept outside for an hour or two to acquire that sour taste, or dry mango powder (amchur) can also be added to the kadhi. I have used an assortment of spices to flavour the kadhi, all of which can be added according to taste. This kadhi is first boiled, and then simmered for a few minutes. The crisp, golden-brown onion pakodas are added to this and allowed to soak. Punjabi Kadhi Pakoda can be served cold with hot rice.

You may also like Amritsari Dal, Punjabi Dal Fry, Peshawri Chana

How to make Punjabi Kadhi Pakoda

Ingredients

For Pakora

Besan (gram flour) 1 cups
Green chillies (hari mirch), finely chopped 2 table spoon
Onions (payaz), sliced 2 cups
Carom seeds (ajwain) ½  tea spoon
Red chili powder (lal mirch) ½  tea spoon
Hot spices (garam masala) powder ½  tea spoon
Asafoetida (hing) a pinch
Vegetable oil for frying

For Kadhi

Curd (Dahi) 2 cups
Gram flour (Besan) ¾  cup
Water 4 cups
Chilli powder (lal mirch) 2 tea spoon
Turmeric powder (Haldi) 1 tea spoon
Salt to taste
Onion (payaz) finely chopped 1 medium
Ginger (adrakh) chopped ½ table spoon
Garlic (lahsan) chopped ½ table spoon
Cumin seeds (sabut jeera) 1 tea spoon
Fenugreek (methi) seeds ¼  tea spoon
Curry leaves (curry patta) 2 springs
Green chilli (hari mirch) slit 2
Dry red chillies (sabut lal mirch) 2
Clarified butter (ghee) 3 table spoon
Asafoetida (Hing) a pinch

 

Method

  • 1. Mix gram flour in a bowl with carom seeds, red chilli powder, hot spices powder and salt.
  • 2. Add sliced onions to the bowl and add little water and make pakora mixture.
  • 3. Heat oil in a deep pan.
  • 4. Make small pakora with the prepared mixture and fry till they are crisp and browned.
  • 5. Drain pakoda on kitchen towel and keep aside.

For Kadhi Preparation

  • 1. In a bowl or pan, take curd and gram flour. Whip it well to make it smooth and add the spice powders - turmeric powder, red chilli powder and salt
  • 2. Pour water and mix it well. (Make sure there are no lumps).
  • 3. Heat clarified butter in a large pan. Add fenugreek seeds and whole red chilli and stir it for 30 seconds.
  • 4. Now pour liquid curd- gram flour mixture. Bring the whole kadhi to a boil first and then simmer for 10 -15 minutes.
  • 5. Add the fried onion pakoras to the hot kadhi. Cover and close the pan.
  • 6. Let the onion pakoras be soaked in the kadhi for few minutes.
  • 7. Now in another pan, heat 2 table spoon of clarified butter.
  • 8. Add cumin seeds, asafoetida and let them crackle.
  • 9. Then add chopped onion, garlic, ginger, green chilli and curry leaves. Let it cook for sometimes. Once onion becomes golden colour put this in kadhi.
  • 10. Garnish kadhi with coriander leaves and serve the “punjabi kadhi pakora” with warm rice, topped with few tea spoon of ghee.

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