Recipe- Punjabi Style Kadhi Pakodi

Kadhi pakodi is one of the most popular foods in north India. It can be served with roti or rice. Tastes equally good with both.

This recipe is for Punjabi Kadhi Pakodi which is a little on the thick side. Rajasthani Kadhi is of soup-like consistency and is usually served without pakodis.

Ingredients

For Kadhi

2 cups sour curd
1/3 cup besan Bengal gram flour
¼ tsp turmeric powder Haldi
¼ tsp red chili powder
salt to taste
1 tbsp ghee
½ tsp fenugreek seeds
1 red peppercorn dried sukhi Lal mirch
¼ tsp garam masala
2-3 cups water + more

For Tempering

2 tbsp Ghee Clarified butter
¼ tsp asafoetida
6-7 curry leaves
½ tsp Cumin seeds Jeera
2 fresh green chilies
1 piece of ginger
½ tsp red chili powder

For Pakodi

1 cup besan Bengal gram flour
¼ tsp asafetida
¼ tsp red chili powder
salt to taste
Water

oil for deep frying
Coriander leaves( Cilantro) for garnish

Method

For Kadhi:

- Add Besan, salt, red chili powder and turmeric powder to curd. Mix thoroughly so that no lumps are formed.

- In a thick bottomed kadai heat 1 tbsp ghee. Add fenugreek seeds and dried red peppercorn.

- When seeds crackle, add the curd mixture and water to it. Let it boil on high for 2 minutes. Keep stirring continuously.

- Turn the flame to low and let it simmer for 30-40 minutes. Keep stirring occasionally so that the mixture does not stick to the sides.

- Add water to reach the desired consistency.

- After 30-40 minutes switch off the flame and add garam masala to the kadhi.

For Pakodi:

- Mix all the ingredients except oil and make a thick batter.

- Heat oil in a kadai.

- To check the oil is hot or not drop a small ball of Besan mixture in hot oil. If it floats, oil is hot if it stays in the bottom oil is still not warm enough.

- Drop 6-7 small balls of Besan mixture in the hot oil. Don’t worry if they are not of a perfectly round shape.

- Keep turning them so that they are cooked on all sides uniformly.

- Deep fry the pakodis till they are golden brown. Remove from the oil and keep aside.

- If you want crisp pakodis you can add them straightway to the kadhi.

- And if you like soft pakodis after removing from oil soak them in a bowl of water for 1 minute.

- Press to remove excess water and then add to the prepared Kadhi.

Tempering:

- In a small kadai heat ghee. Add asafetida and cumin seeds to it. When they start to crackle add curry leaves, green chilies, and ginger.

- After 1 minute add red chili powder and switch off the flame immediately.

- Add to the Kadhi Pakodi and cover with a lid for some time.

- Garnish with coriander leaves and serve hot with rice or roti.