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Punjabi Pakoda kadhi Video by Tarla Dalal

Punjabi Pakoda kadhi Video by Tarla Dalal

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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.

  

Recipe Description for Punjabi Pakoda Kadhi

Preparation Time: 
Cooking Time: 
Makes 6 servings
Show me for servings


Ingredients


For The Pakodas
1 cup besan (bengal gram flour)
2 tbsp finely chopped coriander (dhania)
1/4 cup finely chopped onions
1 tsp chilli powder
1 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1 tsp cumin seeds (jeera)
1 tsp finely chopped green chillies
salt to taste
oil for deep-frying

For The Kadhi
1 1/2 cups curd (dahi)
3 tbsp besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
salt to taste
1 tbsp oil
1/2 tsp cumin seeds (jeera)
2 cloves (laung / lavang)
1 small stick cinnamon (dalchini)
1/4 tsp fenugreek (methi) seeds
1/2 tsp coriander (dhania) seeds
2 whole dry kashmiri red chillies , broken into pieces
1 tsp ginger-green chilli paste
1/2 tsp chilli powder
1 1/4 cups fried onions

For The Garnish The Punjabi Pakoda Kadhi
2 tbsp finely chopped coriander (dhania)

Method

For the pakodas
  1. Combine all the ingredients along with approx. 1/4 cup of water in a deep bowl and mix well to make a thick batter.
  2. Heat the oil in a deep non-stick pan and drop spoonfuls of the batter into the hot oil and deep-fry a few at a time till they turn golden brown in colour from all the sides.
  3. Drain on an absorbent paper and keep aside.

For the kadhi
  1. Combine the curds, besan, turmeric powder, salt and 2 cups of water in a deep bowl and whisk well using a whisk. Keep aside.
  2. Heat the oil in a deep non-stick pan, add the cumin seeds, cloves, cinnamon, fenugreek seeds, coriander seeds and kashmiri dry red chillies and sauté on a medium flame for 1 minute.
  3. Lower the flame, add the curds-besan mixture, ginger-green chilli paste, chilli powder and a little salt, mix well and cook on a slow flame for 8 to 10 minutes, while stirring occasionally. Keep aside.

How to proceed to make punjabi pakoda kadhi
  1. To make {span class="bold1"}punjabi pakoda kadhi{/span}, just before serving, re-heat the kadhi, add the fried onions and cook on a medium flame for 2 minutes, while stirring occasionally.
  2. Add the pakodas, mix gently and cook on a medium flame for 5 minutes, while stirring occasionally.
  3. Serve the {span class="bold1"}punjabi pakoda kadhi{/span} immediately garnished with coriander.

See step by step images of Punjabi Pakoda Kadhi Recipe
RECIPE SOURCE : Curries and KadhisBuy this cookbook

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