Blogging Marathon# 45: Week 2/ Day 2 Theme: North Indian Side dishes Dish: Punjabi Kadhi Pakora
For the second day of BM# 45 under ‘North Indian side dishes’, I made Punjabi Kadhi Pakora. Kadhi is the North Indian version of South Indian Majjiga pulusu (in Telugu) or Mor kuzhambu (in Tamil). The flavors are slightly different, but essentially it is a buttermilk based dish that is thickened with besan/ chickpea flour or ground chana/ chickpeas.
I love buttermilk/ yogurt based dishes, but don’t make it that often because of my husband’s aversion to yogurt. But since this dish has the fried pakoras, I thought I can serve him those and I can eat them along with the kadhi: win-win situation for all, right??
I followed Dassana’s recipe and the dish turned out just delicious — creamy kadhi with yummy pakoras, it is a dish that needs to be enjoyed to describe the taste 🙂
Make the pakoras: Combine besan, red chili powder, ajwain, garam masala, turmeric baking powder, and salt in a mixing bowl. Add the onions and mix well. Set aside for a few minutes. Sprinkle some water and make a very thick batter. Onions ooze out water as they rest, so make sure not to add too much water.
Heat oil for frying. Add the batter into the oil and fry till golden on all sides. Remove onto paper towel lined plate and repeat with the remaining batter.
Make Kadhi: In a bowl, whisk yogurt until smooth. Add besan, turmeric powder, red chili powder, garam masala and salt. Add 2~3 cups of water and whisk till there a no lumps. Set aside.
Heat 2tsp ghee in a sauce pan, add cumin and fenugreek seeds. Once the seeds start to splutter, add ginger, garlic, red chili, curry leaves and cook for 1 minute or until fragrant.
Now add the yogurt-besan mixture and bring the kadhi to a boil, lower the heat and simmer for 8~10 minutes.
Add the pakoda just before serving to avoid having soggy pakodas.