Kadhi Pakoda for ICC-September

Time seems to fly extremely fast these days, I find myself always trying to catch up with all the different projects that I’m working on, but never really able to get them under control. I wish I could just slow down, take a deep breath and start afresh, but that’s not going to happen since everyone wants their stuff done first. Well on a lighter note, I managed to find time to participate in this month’s ICC after 3 months break.

Kadhi Pakoda for ICC-September
I love yogurt based curries and kadhis in particular, but my DH and my little one are not big fans, so I usually don’t make them at often. When I saw this month’s ICC, I thought this is a great reason for me to make this kadhi and to make my family happy, I made some extra pakodas for munching. Thanks to Srivalli for choosing this yummy Punjabi kadhi and Simran @ Foodiezone for this awesome recipe.

I followed the recipe for pakodas to the T, but reduced the quantity of ingredients for the Kadhi since I was making it just for myself.

Recipe courtesy Simran @ Foodzone.

Time seems to fly extremely fast these days, I find myself always trying to catch up with all the different projects that I’m working on, but never really able to get them under control. I wish I could just slow down, take a deep breath and start afresh, but that’s not going to happen since everyone...

Kadhi Pakoda

Summary

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  • Courseside dish
  • Cuisinepunjabi
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M

Ingredients

For Pakodas:
Besan (Chickpea flour)
½ cup
Red chili powder
½ tsp
Salt
to taste
Onion – medium, thinly sliced
1
For Kadhi:
Yogurt
¼ cup
Besan
1 heaping tbsp
Water
1 cup
Mustard seeds
½ tsp
Cumin seeds
½ tsp
Ajwain (Bishop weed)
½ tsp
Methi seeds (fenugreek seeds)
½ tsp
Red chili powder
½ tsp
Onion – medium, thinly sliced
1
Turmeric
a pinch
Garam masala
¼ tsp
Amchoor powder
a pinch (I didn’t use this since my yogurt was tart enough)
Salt
to taste

Steps

  1. First make the pakodas: Mix besan, salt, red chili powder and add water to make semi-thick batter. Dip onions in this batter and deep fry the pakodas. Keep aside.
  2. Next make the kadhi: Mix yogurt and besan and make a thick paste with no lumps. Add 1-2 cups of water to make a thin paste.
  3. Heat 1tsp oil in a saucepan, add the seeds and once they start sputtering, add the onions and saute till lightly browned.
  4. Pour in the yogurt-besan mixture, along with turmeric, red chili powder and salt. Bring the mixture to a boil, lower the heat and simmer till the mixture gets thick, about 20-30 minutes.
  5. Add the pakodas just before taking the kadhi off the heat and bring the mixture to a boil one more time. Add the garam masala and amchoor (if using); mix well and enjoy with steamed rice.
Kadhi Pakoda for ICC-September
Kadhi Pakoda for ICC-September
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