Punjabi Kadhi pakoda /Punjabi recipes

Kadhi Pakoda with rice is ideal for a meal anytime but if u want a soothing curry thats not too spicy then fall flat into this bowl. I promise u will feel good. The kadhi does lift my spirits. The yogurt in the curry has a silky smooth finish and the dumbling / pakoda is like the surprise u get with it.It acts like the sponge oozing with the nutty flavor of Bengal gram.

Today its -13 ° C here…I want to say grrr…but I will not give up that easily :)) Now the foodie in me beats the winter blues with this sunshine colored mild curry !

A curry that does not need any fresh veggie other than may be some fresh coriander.

Adapted from Chef Harpal Singh and The Veggie Indian.com.

Ingredients :(Yields around 20 pakodas)
To make dumplings/ Pakodas:
Besan / Bengalgram / chick peas flour 3/4 – 1 cup
Hing/ asafoetida – a pinch
Red chili powder- 1/2 tsp
Turmeric powder- a pinch
Ajwain /carom seeds-1/2 tsp
Baking soda- a pinch (optional) It helps to puff up while frying.
Enough water to make a really thick batter
Oil for frying

Mix everything into a thick yet slightly flowy batter.
Deep fry in medium hot oil by pouring a spoonful of batter. When bottom is slightly brown turn to other side.Let it brown evenly.
(Very hot oil will brown the outside quickly and inside will be under cooked. If the oil is not hot enough it will absorb a lot of oil. Remember the dumpling enlarges a bit so small sized ones look pretty and cooks faster )

 For the Kadhi :
To mix first  and keep it ready:
Yogurt- 1cup
Besan powder- 2 tbsp
Ginger garlic green chili paste – 2 tsp (fresh chopped and ground)
Red chili powder- 1/2 tsp
Turmeric 1/2 tsp
Salt to taste
Mix the above ingredients adding 1 cup water

For the seasoning :
Cumin seeds – 1tsp
Peppercorn- 1/2 tsp
Fenugreek seeds – 1 tsp
Chopped ginger – 1 ” piece
Asafoetida /Hing- a large pinch
Ajwain(optional)-1/2 tsp
Whole red chili- 2(I did not add here)
Onion – 1 large sliced
Mustard oil (preferable) veg oil is also fine.
Coriander leaves- for seasoning

Method:
1.Heat a pan and add 2-3 tsp mustard oil add the cumin,pepper and fenugreek when they emit aromas add ajwain whole red chili, asafoetida ,ginger and onion saute until onion is translucent.
2.Then pour the yogurt mixture and keep stirring for 8-10 minutes until the mixture gradually thicken and the besan is cooked well.(If the mixture is drying up add more water and dilute it. ) The gravy should be thick yet falling consistency in the end.Keep this part ready.Then fry the dumplings/pakoda and add tothe gravy.
3.Immerse the hot fried dumpling/pakoda into the kadhi.
Season the curry with hot ghee ,cumin seeds and whole red chilies and pour over it.I skipped it.
Instead garnished it with some ginger and peppercorns also chopped coriander leaves.

Serve along with plain rice or thick stuffed parathas and cucumber,onion & tomatoes.
Can’t decide?
(serve everything like me:)

Note: Really sour curd/yogurt makes all the difference here so add lime juice or amchur powder if it is sour enough.

Hope you like it.
Meena

11 thoughts

  1. njan ee kadhi ye kurichu alochichathe ullu,nostalgic one…had lots during hostel days …in fact I even planned to make too,pinne curd wasn't sour enough so just postponed,adipoli ayittundu dear 🙂

Leave a Reply