Punjabi Kadhi Pakoda

Name: Punjabi Kadhi Pakoda
Cuisine: Indian
Ingredients: FOR PAKODAS; 1/2 onion, thinly sliced; 1/2 tsp kashmiri chilli powder; Pinch turmeric powder; To taste salt; 1 green chilli, finely chopped; 1 bunch coriander leaves; 1" Ginger; 2 radishes; 1/4 cup besan; 2 tbsp water; As needed oil for deep frying; 1 cup thick curd / yogurt, sour; 1/4 cup besan; pinch turmeric powder; 3/4 tsp kashmiri chilli powder; 1/2 tsp ginger-garlic paste; To taste salt; 1-1 1/2 cup water; 3 tbsp oil; 3/4 tsp mustard seeds; 2 sticks Dalchinni; 1/2 tsp cumin seeds / jeera; 5-6 methi seeds / fenugreek seeds; 1/2 tsp coriander seeds, crushed; 1 dried red chilli; 1 inch cinnamon stick; 6/7 curry leaves; 1/2 onion, finely chopped; 1/2 tsp ginger-garlic paste

Sadhana Mohindra @cook_12095969

#goldenapron2
#Punjab
#Week 4

Sadhana Mohindra @cook_12095969

#goldenapron2
#Punjab
#Week 4

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Ingredients

FOR PAKODAS
1/2onion, thinly sliced
1/2 tspkashmiri chilli powder
Pinchturmeric powder
To tastesalt
1green chilli, finely chopped
1 bunchcoriander leaves
1"Ginger
2radishes
1/4 cupbesan
2 tbspwater
As neededoil for deep frying
1 cupthick curd / yogurt, sour
1/4 cupbesan
pinchturmeric powder
3/4 tspkashmiri chilli powder
1/2 tspginger-garlic paste
To tastesalt
1-1 1/2 cupwater
3 tbspoil
3/4 tspmustard seeds
2 sticksDalchinni
1/2 tspcumin seeds / jeera
5-6methi seeds / fenugreek seeds
1/2 tspcoriander seeds, crushed
1dried red chilli
1 inchcinnamon stick
6/7 curry leaves
1/2onion, finely chopped
1/2 tspginger-garlic paste
As needed coriander leaves, finely chopped

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Steps

1

Making curd mixture for kadhi recipe in a bowl take sour curd, whisk it well till smooth add gram flour, red chilli powder, turmeric powder, garam masala powder and salt to the whisked curd stir and mix everything again. add water and stir again.
Stir very well to make a smooth mixture without lumps. if there are lumps, then break them with a wired whisk.Keep aside.
2

Take the besan in a bowl and add ajwain/carom seeds, red chilli powder, garam masala powder and salt or as required.
add thinly sliced onions,coriander leaves,green chillies,ginger and radish slices. mix everything well and keep aside covered for 30 minutes. Then accordingly add water as required to make a thick batter. i added water.
3

Heat oil for deep frying in a pan or kadai. with a spoon or with your hands drop the pakora batter in the oil.
when the pakoras are partly cooked, then turn over and fry the other side. fry till the pakoras are crisp and golden
remove the fried pakoras and place them on a kitchen paper towel so that extra oil is absorbed. fry the pakoras in batches this way. when done keep all of them aside.
4

In another pan or kadai, heat mustard oil. make sure to use a large bottomed pot so that while boiling, the kadhi does not spill.
add the cumin seeds, 8 to 10 methi seeds and a generous pinch of asafoetida. allow the cumin seeds to crackle and the methi seeds to change their colour. fry on a low flame, so that these spices do not get burnt.
add chopped onion. stir and saute for 3 minutes on a low flame.Add chopped potatoes sauté.
5

Then add 1 tbsp chopped ginger/adrak, chopped garlic and green chillies, chopped. stir and saute for a minute.
now add curry leaves, dry red chilies (halved or broken). stir and saute for a minute on a low flame. then add the curd mixture
stir very well.
6

Increase the flame to medium and bring the kadhi to a boil. keep on stirring often so that the bottom does not get browned. time taken to cook the kadhi will be around 14 to 16 minutes. after the kadhi has come to a boil, then lower the flame and simmer the kadhi for more 6 to 7 minutes. the kadhi will thicken if the kadhi becomes too thick, then add some hot water.
7

Now add the onion pakoras in the kadhi. stir gently. cover the punjabi kadhi with a lid and let the onion pakoras be soaked in the kadhi for 8 to 10 minutes. lastly sprinkle some garam masala powder on the punjabi kadhi. Serve the punjabi kadhi pakora hot.