I just love kadhi with pakoda. This is one of the famous authentic dish now-a-days its famous around India. I just love to eat kadhi with jeera rice, its best going with boiled rice also and you can also have it with roti or plain paratha.
Every region have their own ways of making kadhi. The punjabi kadhi is different from other regional kadhi dish because it is more thicker and creamier also. Punjabi kadhi pakoda is a very delicious recipe. Learn how to make Punjabi kadhi pakoda by following this easy step by step process with images.
Ingredients :
For plain pakoda's/fritters:
Besan/gram flour - 2 cups
Ajwain/ Carrom seeds - 1 tbsp
Red chilli powder - 1/2 tbsp, you can adjust the spices according to your taste also
Garam Masala powder - 1/2 tbsp
Salt to taste
Pinch of Hing (optional)
Water as required to make thick batter for pakode
**Tip** You can make onion pakode's also by adding 4 medium sized sliced onions on the above gram flour batter. This is plain pakoda recipe. I can make pakoda in both ways plain sometimes onion pakoda also
For the curd sauce/kadhi:
Sour curd or you can use buttermilk also for making kadhi - 1/2 litre
Besan/gram flour - 1 cup or less
Red chili powder - 1 tbsp
Turmeric powder - 1.5 tbsp
Garam masala powder - 1 tbsp
Salt to taste
Water
For the tempering/tadka:
Chopped sliced Onion - 2 medium sized
Cumin seeds - 1 tbsp
Mustard seeds - 1/2 tbsp
Methi/fenugreek seeds - 1/2 tbsp
Curry leaves - 8-10 nos
Chopped green chillies (optional)
Dry red chilies- 1-2 (optional)
Vegetable oil or ghee or any
Preparation Method :
Preparing the Plain Pakoda's:
1. In a bowl, add gram flour/besan with carom seeds, red chili powder, garam masala powder, pinch of hing and salt.
3. Heat oil in a kadai and deep fry the pakoda's. Using with spoon, take the batter in a spoon & pour the batter in a kadai, Fry the pakoda's till they crisp and browned. Drain on kitchen paper napkins or tissues. Keep the pakoda's aside.
1. In a big bowl, take the curd, whip it with wooden spatula well to make it smooth and add the gram flour/besan and spice powders - turmeric powder, red chili powder, garam masala powder and salt.
2. Use a spoon to dissolve the lumps into the curd. You can use a blender to make this mixture, but make sure you don't over do it otherwise you will get butter instead of curd ;-)
4. Add chopped sliced onions and cook it till transparent.
Add the fried pakoda's to the hot kadhi. Cover and close the pan. Let the onion pakoda's be soaked in the kadhi for some minutes.
Tip** You can add pakode's before 15 min at the time of eating otherwise pakode's will more soak the curry.
