Punjabi Pakoda kadhi

Tarla.Dalal's picture

Apr. 03, 2015

Freshly prepared pakodis of besan perked up with coriander, green chillies and green chillies are floated in a mouth-watering kadhi. The kadhi is quite richly flavoured with an assortment of spices ranging from cloves and cinnamon to fenugreek and coriander seeds, and the pakodas are an added attraction that make the Punjabi Pakoda Kadhi thoroughly irresistible! Make sure you simmer the kadhi for just a minute or two after adding the pakodas so that they absorb the flavours but do not become soggy.

Ingredients

For the pakodas
Besan flour 1 Cup (16 tbs) ((Bengal gram flour))
Finely chopped coriander 2 Tablespoon ((dhania))
Turmeric powder 1/4 Teaspoon ((haldi))
Baking soda 1 Pinch
Cumin seeds 1 Teaspoon ((jeera))
Finely chopped green chillies 1 Teaspoon
Salt To Taste
Oil 2 Cup (32 tbs) ((For deep frying))
For the kadhi
Beaten curd 2 Cup (32 tbs) ((dahi))
Besan flour 3 Tablespoon ((Bengal gram flour))
Turmeric powder 1/4 Teaspoon ((haldi))
Salt To Taste
Oil 1 Tablespoon
Cumin seeds 1/2 Teaspoon ((jeera))
Cloves 2 ((laung / lavang))
Cinnamon stick 1 Small ((dalchini))
Fenugreek seeds 1/4 Teaspoon ((methi seeds))
Coriander seeds 1/2 Teaspoon ((dhania seeds))
Curry leaves 6 ((kadi patta))
Dry kashmiri red chillies 2 , broken into pieces
Ginger paste 1/2 Teaspoon ((adrak))
Chilli powder 1/2 Teaspoon
For the garnish
Finely chopped coriander 2 Tablespoon ((dhania))

Directions

MAKING:

For pakodas, combine besan flour, chopped coriander, turmeric powder, baking soda, cumin seeds, green chilies, salt and mix well. Add water and make thick mixture as shown in the video.

Heat oil and deep fry small lumps of mixture until they turn into golden brown coloured pakodas. Drain excess oil using paper towels.

For kadhi, combine beaten curd, besan, turmeric powder, salt and whisk well. Add water and mix well.

Heat oil in a pan, add cumin seeds, cloves, cinnamon, fenugreek, coriander seeds, curry leaves, dry chilies and sauté for few seconds. Lower flame and add curd mixture.

Add ginger paste, chilli powder, salt and mix well. Cook in medium flame for 3-4 minutes. Stir occasionally.

Add the pakodas to this kadhi just before serving. Garnish with coriander leaves.

SERVING:

Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6