PUNJABI KADHI RECIPE | KADHI PAKORA RECIPE

22.21 | Label: Gravy, Rice Accompaniment

Punjabi Kadhi recipe is a traditional punjabi dish and the recipe of this i learned from my friend. She is the one who taught me the Lauki channa dal recipe too. Long back she sent the recipe of punjabi kadhi pakora to me via email. I have tried this couple of times but never clicked the main pictures due to time constraint. Finally last weekend i made this and clicked too.
I have already the posted of Methi kadhi pakora. A simple kadhi, chawal (rice) and Aloo jeera will be a wonderful combo.

Punjabi Kadhi Pakora

Preparation Time : 15 mins | Cooking Time : 30 Mins |Serves: 4-5
For the kadhi

Yogurt 2 cups (sour curd)
Besan | Kadalai maavu 3 tblsp
Coriander powder 1 tsp
Jeera powder 1 tsp
Red chili powder 1/2 tsp
Turmeric powder 1 tsp
Ajwain | omam 1/4 tsp
Salt to taste
Curry leaves few
Ginger a small piece
Green chili 1
Oil 2 tsp

For the pakora
Onion 1
Besan 1/4 cup
Red chili powder 1/2 tsp
Salt to taste
Baking soda a pinch
Oil to deep fry

Method:

First lets make the pakora and keep it aside. Cut the onions lengthwise.
Add salt, besan,red chili powder,baking soda to this onions and sprinkle very little water.
Sometimes the water which the onion emits will be enough to bind.

Heat oil for deep frying. Spoon in the batter into medium hot oil and fry the pakoras until golden brown on both sides.
Drain this in a kitchen towel.

For making kadhi, add the besan, salt and yogurt in one bowl and whisk this without any lumps. Add 1 and 1/2 cup of water to this.

Slice the onions length wise. Crush the ginger and slit the green chili.
In a pan add oil and add in the green chili, ginger, onions and curry leaves. Saute for a few minutes till the onion turns pink. Add the yogurt mixture to this and keep the flame low.

Add the coriander powder, jeera powder, ajwain, chili powder, turmeric powder to this.
Mix well and let this be in low flame for 10 minutes . Stir well in between.

Add the pakoras just before serving. Serve this with Basmati rice.

Notes:

Always ensure that the curd is sour.
Replace onions with fresh methi leaves if you want.
Always ensure the pakodas should be soft. So let the batter be little loose .
The authentic punjabi kadhi will be made with mustard oil. It has got acquired taste, so if you are not used to the mustard oil use normal cooking oil.
Some people add finely chopped garlic to the kadhi, if adding add while adding onions and chili.