Chits Kitchen

There are number of Punjabi Recipes which are famous in the country such as Rajma Chawal, Chole Chawal, Chole Bhature, Kadhi Chawal, etc. Kadhi can be prepared with Pakoda or without Pakoda. Different states have their own way of preparing kadhi. There are slight changes in each type of recipe. Today we will be preparing Punjabi style Kadhi Pakoda. Punjabi Kadhi pakoda is a North Indian recipe prepared from sour yoghurt, gram flour (Besan) and pakoda’s dipped into it. It gives a Punjabi taste due to the spicy fried pakoda’s dipped into the spicy thick gravy. Punjabi Kadhi Pakoda is thicker as compared to other states Kadhi recipes.

Kadhi are of different type and one of the most important kadhi is Punjabi Kadhi Pakoda. Pakoda is the important factor in deciding the taste of Punjabi Kadhi Pakoda. Along with the pakodas, kadhi is also the deciding factor of the taste of Kadhi Pakoda. Pakoda can be either made of onion mixed with besan or Methi and spinach mixed with besan.

Kadhi Pakoda taste good when kadhi taste sour. For this we need to use sour curd. Put the curd in a bowl in open for 5-6 hours to increase the sourness of it.  Also it tastes awesome when the pakodas are soft and spicy. To make the pakodas soft, prepare the batter of Besan and Onion along with other ingredients using curd instead of water. The tempering of Oil with Kashmiri Lal Mirch in the last stages adds flavor to Kadhi.

Punjabi Kadhi Pakoda is quite different from rest of the kadhi recipes. It includes Pakoda as well as Kadhi, so it takes time to prepare it. Also addition of Coriander Seeds and Fenugreek Seeds gives a good flavor to the kadhi. Kadhi Pakoda tastes good when served with steamed rice or jeera rice. You can also have it with naan or parantha.

For other Punjabi recipes, visit Rajma Masala, Chana Masala, Punjabi Chole Masala, Dal Makhani, Chole Bhature,etc.

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Punjabi Kadhi Pakoda/How to Make Kadhi Pakoda

Kadhi Pakoda is prepared by first preparing the pakodas. Then the kadhi is prepared. It is cooked for longer time so that a right consistency is obtained. Then the pakodas are dipped into the kadhi. At last the kadhi is tempered with a mixture of Oil and Red Chilli Powder to make flavorful Punjabi Kadhi Pakoda recipe.

Course Main Course

Cuisine Indian, North Indian, Punjabi

Preparation Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories

Author Recipe by Chits

Ingredients:

For Besan Pakoda:

• 1/2 Cup Besan
• 1 medium Chopped Onion
• 1 piece Chopped Chilli
• 1/4 teaspoon Turmeric Powder
• 1/4 teaspoon Red Chilli Powder
• 1 tablespoon Chopped Coriander Leaves
• 1/4 teaspoon Ajwain
• A pinch Baking Soda
• As required Curd
• Salt to Taste
• Oil to fry

For Kadhi Mixture (Curd Batter):

• 1.5 cup Sour Curd (Curd or Yoghurt)
• 1/4 cup Besan (Gram Flour)
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Red Chilli Powder
• Salt
• Water

For Punjabi Kadhi Pakoda:

• 1/4 teaspoon Fenugreek Seeds (Methi)
• 1/4 teaspoon Mustard Seeds (Rai)
• 1/4 teaspoon Jeera Seeds (Cumin)
• 1/4 teaspoon Coriander Seeds
• 3-4 pieces Cloves (Laung) Optional
• 2 pieces Whole Dry Red Chillies
• 1 tablespoon Curry Leaves
• 1 teaspoon Ginger Garlic Paste
• 1 teaspoon Coriander Powder (Dhania)
• 1/4 teaspoon Garam Masala
• A pinch Asafoetida (Hing)
• 1 tablespoon Chopped Coriander Leaves
• Salt to Taste
• Oil (Mustard or Sunflower Oil)

For Tempering:

• 1 teaspoon Red Chilli Powder
• Sunflower or Mustard Oil

Instructions:

Method for Preparing Pakodas:

• Take a bowl and add Besan into it.
• Add Chopped Onion, Chopped Chilli, Baking Soda, Chopped Coriander leaves, Salt, Ajwain, Turmeric Powder and Chilli powder. Mix all of them.
• Add Curd to the mixture and make a thick batter. It should be such that it binds the chopped onions. Add Curd little by little to make a proper consistency.
• I have used Curd in place of Water to make the Pakodas soft. Curd helps in softening Pakodas. Keep the batter aside for 10 minutes.
• Heat Oil for frying in a pan in medium flame.
• Once the oil is hot, drop the batter with hand or with the help of spoon.
• Fry them until light golden brown and keep stirring so that it doesn’t burn.
• Take out the pakodas and keep it in paper towel so that it absorbs the excess oil.
• Follow the same procedure in batches for all batter.
• Pakodas are ready to be used in Kadhi Recipe. You can also simply eat the pakoda.

Preparing Kadhi Mixture (Batter):

• Take curd in a large bowl. Beat the curd with blender so that curd becomes smooth. You can also beat the curd with the spoon for few minutes. Keep it aside.
• Now take Besan in a separate large bowl. Add little amount of water and mix it. Continue mixing it till all the lumps are removed.
• Now add the beaten Curd to the Besan mixture. Mix it so that the Curd and Gram Flour (Besan) is evenly and properly mixed.
• Add Turmeric Powder, Red Chilli Powder and Salt. Whisk it for some time to make smooth batter.
• Add water little by little to the mixture. Keep it whisking so that there is no lumps in the batter. Keep it aside for some time.

Preparing Kadhi Pakoda Recipe:

• Heat Oil in Fry Pan or Kadhai in medium flame.
• Once the oil is hot put Jeera Seeds, Mustard Seeds, Coriander Seeds, Fenugreek (Methi) Seeds, Curry Leaves, Cloves (Optional) and Whole Dry Chilli.
• It starts crackling. Saute it for few seconds. Once the crackling is over, add the Ginger Garlic Paste and Dhania Powder. Mix it and cook for 30-40 seconds.
• Now pour the prepared batter of Curd and Besan into the pan and mix it.
• Now cook the mixture in low flame. Cook it for 15-20 minutes. Add water if required when the kadhi thickens.
• The mixture starts thickening. Keep stirring in between so that the batter doesn’t stick to the bottom of the pan.
• After 15-20 minutes, add garam masala and sauté it. Keep on stirring so that it doesn’t stick at the bottom.
• Add water if the batter thickens. Add salt as per taste. Let it boil for another 10 minutes. The more we cook the Kadhi, the tastier it becomes.
• Now add the fried pakoda to the kadhi and let it simmer for 10 minutes so that the pakodas becomes soft.
• Now add Hing and Chopped Coriander Leaves. Simmer for another 5 minutes. After 5 minutes switch off the stove.

For Tempering:

• Now for tempering, heat oil in a small pan. Once the oil is hot, remove it from the stove and add chilli powder to it. Mix it.
• Add the tadka to the batter and stir it.
• Also sprinkle some Chopped Coriander Leaves. Mix it.
• Punjabi Kadhi Pakoda is ready to be served.
  
• Serve with Rice or with roti by garnishing with Coriander Leaves.
  

Notes:

1. We must keep in mind the consistency of the batter for making pakoda. Since we have added Onion, it will leave water and the batter can become thinner. So the batter should be left a little thicker.

2. To make the pakoda soft, we must prepare the batter for pakoda with curd instead of water.

3. Pakodas must be fried in medium to low flame so that it is cooked properly from inside.

4. If the kadhi becomes thick you can add water. Also keep up stirring the batter so that it does not stick at the bottom.

5. For preparing delicious and tasty Kadhi Pakoda, use sour Curd. Using sour curd will make the taste of the kadhi sour.

6. Cook the kadhi batter for as long as you can. The longer you cook, the tastier it becomes.

7. Remember not to cook the pakodas with the kadhi for too long. It will make the pakodas too soft and it may break.