Punjabi Kadhi Pakoda

For a Punjabi, the love for Rajma Chawal & Kadhi Chawal overrides the love for bae. Nope, it’s not a joke. It’s the ultimate truth. Give us our bowls of rajma/kadhi chawal & we’ll happily forget the world. These are like time machines that transport us back to simpler times; to childhood when meals were hearty, eaten with family, didn’t consist of processed foods, when organic produce wasn’t a separate category, when the skies were blue-er, when scraped knees were healed with haldi ki takor (dabbing of turmeric & hot mustard oil) & when school lunch dabba consisted of parantha sabzi or maggi noodles as an occasional treat. Uff, nostalgia!
For the ignorant lot (not you), Kadhi Pakoda is a Punjabi yoghurt & chickpea flour based gravy dish with onion fritters. It is tangy & is best enjoyed with steamed rice. I like it with phulkas too 😄 There’s no one particular way of making Kadhi, but here I share how we like it at home. My recipe is spicy, has a punch of flavour & yet fairly simple to cook. I hope you’ll love it 😊

Punjabi Kadhi Pakoda

Course: MainCuisine: IndianDifficulty: Medium
Servings

3

servings
Prep time

20

minutes
Cooking time

50

minutes

A yoghurt & gram flour gravy dish with onion fritters. Kadhi Pakoda & Rice, a match made in heaven!

Ingredients

  • Curd (sour): 250 gms

  • Besan (gram flour): 3tbsp

  • Heeng (asafoetida): A generous pinch

  • Turmeric: 1/2tsp

  • Red chilli powder: 1/2tsp

  • Methi dana (fenugreek seeds): 1/4tsp

  • Coriander seeds: 1/2tsp

  • Jeera (cumin seeds): 1/2tsp

  • Dried red chilli: 2

  • Onion: 1 small; chopped

  • Green chilli: 2; slit

  • Ginger: 1tsp; chopped

  • Garlic: 1tsp, chopped

  • Water: 5 cups

  • Oil

  • Salt to taste

  • For pakodas:

  • Onion: 3/4 cup; thinly sliced

  • Besan: 1/2 cup

  • Red chilli powder: 1/8tsp

  • Coriander powder: 1/4tsp

  • Ajwain (carom seeds): 1/4tsp

  • Fresh coriander: 1/4 cup; finely chopped

  • Cooking soda: A large pinch

  • Oil for frying

  • Salt to taste

Directions

  • In a pateela (deep pan) add the curd, besan & whisk well. Add 5 cups of water & the split green chillies. Keep this on the gas on low flame & allow to boil for 15-20 minutes. Make sure you keep stirring in between.
  • In a kadhai, add some oil. Once it heats up, add heeng, methi & coriander seeds. Let them splutter. Then add the turmeric & chopped ginger garlic & stir fry.
  • Next, add the kadhi to this. Bring to a boil & then let it simmer.
  • Now we make the pakodas. In a bowl take the besan, red chilli & coriander powders and ajwain. To this, add some water & form a batter. Now add the sliced onions, chopped green coriander & mix well. Lastly, add the cooking soda. If you feel the batter is too thick, add a couple of spoons of water.
  • Drop spoonfuls of the batter in medium hot oil & let them fry well. Similarly, use up all the batter to make pakodas.
  • Add salt to the kadhi now & dunk the pakodas into the simmering gravy so they soak up all the goodness.
  • Lastly, we add a tadka to the kadhi. In a small tadka pan, add some oil. Put in jeera & mustard seeds. Let them splutter. Now add the curry leaves & dried red chillies. Then tip in the chopped onions & let them fry till golden. Add some red chilli powder & the tadka is ready to be added to the kadhi.
  • After you add the tadka to the kadhi, let it boil for a couple of minutes & serve hot with steamed rice!

Notes

  • The curd should be at room temperature otherwise the kadhi can split.
  • Sour curd makes a good, tangy kadhi. If you don’t have that, add some lemon juice at the end.

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