Punjabi Kadhi Pakoda

I am not a Punjabi. I am not Sindhi either. Nor am I a Gujrati.
But what I am, and most ardently so,is a big ..nah..huge fan of kadhi pakoda... A simple delectable curry made of curried yogurt and pakodas..
Its fragrant, subtly spiced. creamy gravy with the spicy tangy pakodas are perfect with plain rice...No fuss needed alongwith this... I wasnt taught this dish by my mom, ( I am an Oriya Bramhin who married a Rajput)..but i have learnt and mastered this dish all on my own.. N yes, i repeat proudly..Mastered it!!
Anyone and everyone who has had it can vouch for it...
My secret??? I have none.. coz I am gonna share with you all the yumm secrets of this delicious curry!
 



Lets get started then ,shall we??

Ingredients for the Pakodas:

Besan -1 cup
Onion chopped very finely..1
Green chillies..2-3 chooped
Ginger grated
Coriander leaves chopped..handful .
Seasonings:
Salt acc to taste
Pepper 1/2 tsp
Kashmiri lal mirch 1tbp
Dhania powder 1/2 tsp
Turmeric powder 1tsp
Chaat powder 1tsp

Whole spices:
Jeera or cumin 1tsp
Saunf or fennel 1tsp
Ajwain or Carom seeds 1 tsp
Kaali jeera or Nigella seeds 1 tsp..

Method:

Mix everything well with a little bit of water till it forms a batter of droppable consistency..
Heat up a kadhai with oil, once the oil is hot, drop spoonfuls of the batter into the oil, fry till golden brown, remove with a slotted spoon and drain on a paper towel. Keep aside till needed.

Ingredients for the kadhi :

Besan or Gram flour 1 cup
Curd 1/4 cup
Water 2 cups
Onion chopped 1/2
Ginger grated
Whole spices:
Hing a pinch
Kashmiri lal Mirch powder 1 tsp
Turmeric powder 1 tsp
salt as per taste
Jeera , fennel, fenugreek seeds ( methi dana) , sarson, corainder seeds ( 1tsp each)
Red chillies 2.

How to:

Begin by whisking together the curd, besan and the powders in a bowl...whisk till mixed uniformly and it looks smooth.. then add the water to it ans whisk again. Keep aside.
Heat up a cauldron..Once hot, add some oil, add the broken red chillies to it, once that sputters add in the whole spices..
After the spices are cracked, add in the hing, the ginger and the onion, saute for a min or two..add in  red chillie powder.. fry very well for about 2 mins till the onion becomes fragrant and light brown...
Now stir in the besan curd mix to it and let it come to a boil. Reduce to low flame and let it simmer for  15-20 mins till thick..add the reserved pakodas to it and cook for a further 5 mins till it reaches the correct consistency and the pakodas soak up the goodness of the kadhi.
Garnish with coriander leaf. and serve hot with rice.
Have fun making this delicious curry !

ngredients

  • FOR PAKORAS
  • Gram flour (besan)
    1 cup
  • Onion chopped
    1 small
  • Fenugreek leaves (methi) chopped
    1/4 cup
  • Ginger grated
    1/2 inch piece
  • Carom seeds (ajwain)
    1/2 teaspoon
  • Red chilli powder
    1/2 teaspoon
  • Salt
    to taste
  • Oil
    to deep fry
  • FOR KADHI
  • Yogurt
    2 cups
  • Gram flour (besan)
    1/2 cup
  • Turmeric powder
    1 teaspoon
  • Salt
    to taste
  • Oil
    2 tablespoons
  • Fenugreek seeds (methi dana)
    1/2 teaspoon
  • Cumin seeds
    1/2 teaspoon
  • Dried red chillies broken
    2
  • Ginger chopped
    1/2 inch piece
  • Red chilli powder
    1 teaspoon

Method

Step 1


For the pakore, place the gram flour in a bowl. Add the onion, fenugreek leaves, ginger, carom seeds, chilli powder and salt, and mix. Add about one-fourth cup of water and mix well.

Step 2


Heat sufficient oil in a non-stick kadai; drop small portions of the mixture into the hot oil and deep-fry till golden brown. Drain on absorbent paper and set aside.

Step 3


For the kadhi, whisk the yogurt well. Add the gram flour and whisk thoroughly till smooth. Add the turmeric powder, salt and three cups of water and mix well.Heat the oil in a non-stick kadai. Add the fenugreek seeds, cumin seeds, and red chillies, and sauté for half a minute.

Step 4


Add the ginger and sauté for a minute. Stir in the yogurt mixture, bring to a boil and cook on low heat for about fifteen to twenty minutes, stirring occasionally. Add the chilli powder and fried pakore, and continue to simmer for two to three minutes.

Step 5


- See more at: http://www.sanjeevkapoor.com/recipe/Punjabi-Pakorewali-Kadhi-Cooking-with-Love.html#sthash.MqxDj5gW.dpuf





  • FOR PAKORAS
  • Gram flour (besan)
    1 cup
  • Onion chopped
    1 small
  • Fenugreek leaves (methi) chopped
    1/4 cup
  • Ginger grated
    1/2 inch piece
  • Carom seeds (ajwain)
    1/2 teaspoon
  • Red chilli powder
    1/2 teaspoon
  • Salt
    to taste
  • Oil
    to deep fry
  • FOR KADHI
  • Yogurt
    2 cups
  • Gram flour (besan)
    1/2 cup
  • Turmeric powder
    1 teaspoon
  • Salt
    to taste
  • Oil
    2 tablespoons
  • Fenugreek seeds (methi dana)
    1/2 teaspoon
  • Cumin seeds
    1/2 teaspoon
  • Dried red chillies broken
    2
  • Ginger chopped
    1/2 inch piece
  • Red chilli powder
    1 teaspoon
  • - See more at: http://www.sanjeevkapoor.com/recipe/Punjabi-Pakorewali-Kadhi-Cooking-with-Love.html#sthash.MqxDj5gW.dpuf



  • FOR PAKORAS
  • Gram flour (besan)
    1 cup
  • Onion chopped
    1 small
  • Fenugreek leaves (methi) chopped
    1/4 cup
  • Ginger grated
    1/2 inch piece
  • Carom seeds (ajwain)
    1/2 teaspoon
  • Red chilli powder
    1/2 teaspoon
  • Salt
    to taste
  • Oil
    to deep fry
  • FOR KADHI
  • Yogurt
    2 cups
  • Gram flour (besan)
    1/2 cup
  • Turmeric powder
    1 teaspoon
  • Salt
    to taste
  • Oil
    2 tablespoons
  • Fenugreek seeds (methi dana)
    1/2 teaspoon
  • Cumin seeds
    1/2 teaspoon
  • Dried red chillies broken
    2
  • Ginger chopped
    1/2 inch piece
  • Red chilli powder
    1 teaspoon
  • - See more at: http://www.sanjeevkapoor.com/recipe/Punjabi-Pakorewali-Kadhi-Cooking-with-Love.html#sthash.MqxDj5gW.dpuf

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