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Punjabi Kadhi Pakodi

Punjabi-Kadhi-Pakodi

Chef’s special Punjabi Kadhi Pakori is an exquisite take on the old school ‘Kadhi’. As a main dish recipe which is enjoyed in various parts of North India, this dish makes special occasions even more enjoyable.

Ingredient:
550 gm gram flour (besan)
200 gm thinly sliced onion
10 gm red chilli powder
2 gm garam masala powder
water as required
2 gm dry red chili
10 gm ghee
2 gm onion seeds
200 ml refined oil
500 gm yoghurt (curd)
20 gm ginger
3 gm powdered turmeric
salt as required
7 green chilli
5 gm cumin seeds
10 gm coriander leaves
1 tablespoon dried fenugreek leaves
100 gm finely chopped tomato

Procedure:
Step 1
To prepare this main dish recipe, make the curry first. For the curry, add yogurt and water into a blender. Blend it well and place it in a bowl. Now, in the same blender jar, add gram flour and some more water. Blend it again on high speed.

Step 2
Simultaneously, heat the oil in a pan over medium flame and add the sliced onions. Saute till they appear to be softer. Now, add the ginger and garlic paste and fry on a high flame till they turn golden in colour. Now, add the tomatoes, salt, turmeric powder, 5 grams of red chili powder and saute these. Cook on a high flame till the oil starts to float on top.

Step 3
Now, add the gram flour and water to the mixture and later add the yogurt. Stir this well and add an extra jug of water. Mix it well and wait for a boil to come. Cook on low to medium flame for about 20 to 25 minutes until it starts to get thick.

Step 4
For the Pakodi, add the gram flour in a bowl and add salt, remaining red chilli powder, fresh coriander leaves, 3 grams cumin seeds and coriander seeds along with remaining sliced onions, 6 sliced green chilies. Now, add water slowly and mix well. Make a smooth batter. Heat oil over medium flame in a deep-bottomed pan. When the oil is hot enough, add small balls of the batter in it and deep fry the pakodis till they become golden in color. Once done, transfer these in a plate lined with absorbent paper to soak up the excess oil. Transfer these to the curry.

Step 5
For the tempering, heat ghee in a pan over medium flame. When the ghee melts, add the remaining cumin seeds, onion seeds, fenugreek leaves, 1 sliced green chilli, dry red chili and fry well. Once this turns aromatic, pour this tadka over the kadhi. Mix it well. Sprinkle garam masala in the kadhi and mix it well. Let it simmer for 3 to 5 minutes. Once thickened, take it off the flame and transfer the kadhi in a bowl. Serve it hot with rice or chapati to enjoy!