Punjabi Pakoda Kadhi

40 minutes
Prep: 10 minutes | Cook: 30 minutes | Servings: 4

Ingredients

 

For Kadhi

1 cup Curd

½ cup Gram flour (Besan)

1 tsp Turmeric powder

1 tsp Salt

2 cups Water (make a thin consistency batter)

½ tsp Asafoetida (Hing)

1 tsp Mustard seeds (Rai)

1 tsp Cumin seeds (Jeera)

½ tsp Fenugreek seeds (Methi)

2 whole dried Red Chillies

 

For Pakoda (Fritters)

1 cup Gram flour (Besan)

1 large Onion, thinly sliced

2-3 Garlic pods, finely grated

3-4 Green Chillies, finely chopped

Handful of Coriander leaves, finely chopped

1 tsp Salt

½ tsp Turmeric powder

Water to make a thick consistency batter/paste

Oil for deep frying

Coriander sprig for garnishing

Method

 

For Kadhi

  • In a bowl, take curd, gram flour, salt and turmeric powder.
  • Now add water and make a thin consistency and stir well so that there are no lumps and curd and gram flour incorporates well.
  • Now heat oil/ghee in a pan.
  • Add asafoetida, cumin seeds, mustard seeds, fenugreek seeds and red chillies and let them splutter.
  • Once it’s done, add the gram flour and curd mixture and mix well.
  • Keep it on a slow flame and let it reduce and thicken (make sure to keep an eye on it and consistently stirring it)

 

For Pakoda (Fritters)

  • In a blow, take gram flour, onions, garlic, green chillies, coriander, salt and turmeric powder.
  • Then add water and make a thick consistency batter.
  • Now heat oil in a kadhai/wok for deep frying the pakoda’s/fritters.
  • As the oil starts to heat, make little balls of the batter with spoon or hands and pour it in the oil and let it fry until golden brown (or it cooks through).
  • Do it small batches (don’t overcrowd the pan)
  • Take it out on a kitchen towel for further use.
  • As the kadhi is reduced to thick consistency and fritters are fried and ready, pour the kadhi in a serving bowl and soak the fritters in.
  • Or you can keep them separate and mix it together while eating.
  • Garnish it with coriander spring.
  • Enjoy it with rice, roti or paratha.

 

Category: