Blogging Marathon# 45: Week 2/ Day 2
Theme: North Indian Side dishes
Dish: Punjabi Kadhi Pakora
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??
Recipe adapted from here.
[wpurp-searchable-recipe]Punjabi Kadhi Pakora - A traditional dish from Punjab -- Creamy kadhi with yummy pakodas. A hearty and comforting dish for any time of the day. - For the Kadhi:: Yogurt, Besan/ Chickpea flour, Red chili powder (adjust as per taste), Turmeric, Garam Masala, Cumin seeds, Fenugreek seeds, Dry red chili, Curry leaves, Ginger - finely grated, Garlic - finely minced, Salt - as per taste, For the Pakoras:: Besan/ Chickpea flour, Onion - medium, thinly sliced, Red chili powder - (adjust as per taste), Ajwain, Turmeric, Baking powder, Salt - as per 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.; Serve hot with rice or roti.; [/wpurp-searchable-recipe]
Punjabi Kadhi Pakora
Ingredients
For the Pakoras:
- 2 cups Besan/ Chickpea flour
- 2 Medium Onion, thinly sliced
- 1 tsp Red chili powder, adjust as per taste
- ½ tsp Ajwain
- ½ tsp Turmeric
- ½ tsp Baking powder
- To taste Salt
- As needed Oil, for deep frying
For the Kadhi:
- 2 tsp Oil
- 1 cup Yogurt
- ¼ cup Besan/ Chickpea flour
- 1 tsp Red chili powder (adjust as per taste)
- ½ tsp Turmeric
- ½ tsp Garam Masala
- ½ tsp Cumin seeds
- ⅛ tsp Fenugreek seeds
- 1 Dry red chili
- 8~10 Curry leaves
- ½ tsp Ginger, finely grated
- 1 Garlic clove, finely minced
- To taste Salt – as per taste
Instructions
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 ghee in a saucepan, 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.
- Serve hot with rice or roti.
Priya Suresh
Wish i get that bucket of this fingerlicking kadhi pakora rite now from my lappy screen..Just a comforting food.
Varadas Kitchen
One of my favorites as a child. I really the container in the pictures.
Suma Gandlur
Mouthwatering side dish. We, especially my husband loves this kadhi. I remember making it for one of the ICC.
Global Tastes & Travels Inc.
I made this during the Indian Odyssey mega marathon and I loved it except I did it with cabbage pakora. Yours look delicious and the photos look out of this world
Global Tastes & Travels Inc.
I made this during the Indian Odyssey mega marathon and I loved it except I did it with cabbage pakora. Yours look delicious and the photos look out of this world
sneha datar
What a wonderful presentation. Delicious kadhi.
Srividhya Gopalakrishnan
Kadhi is my all time favorite.. simple and comforting
PJ
I too love yogurt Pavani and I can really feel the taste now.I remember making it for ICC many years ago.Yum!!!
Sarita
Wow love your pics! Kadhi looks great.
Srivalli
Well apart from the ICC we made as others have said, I have another recipe that turns out yum...great looking pictures pavani..I mostly end up eating the pakodas more directly than in the kadhi..hehehe..:)
Denny
Kadhi is always a comfort food for me. Your pictures are so beautiful and inviting.
Harini-Jaya Rupanagudi
Love the kadhi and also love the cute prop used !
Kalyani
what a stunner of a recipe ! and great clicks as usual :-)))
Chandrika
Recipe good but wen do u add the pakoras to the kadhi? At the tym of serving?
Pavani
Yes Chandrika. Add the pakodas just before serving.