Name: punjabi kadhi pakodi recipe by Anjali Valecha at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3
Ingredients: for the pakoda; 1 cup gram flour or besan; 1/2 tsp salt; 1/2 tsp carrom seeds; 1/2 tsp red chilli powder; pinch baking soda; water, as required; oil, for frying; For the kadhi; 1 cup sour curd; 3 tbsp gram flour or besan; 2 1/2 -3 cups water; salt, as required; 1 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp oil; 1 tsp cumin seeds; 1/2 tsp fenugreek seeds or methidana; pinch asafoetida; 1 onion thin sliced; coriander leaves, for garnish

ABOUT punjabi kadhi pakodi RECIPE

A soul satisfying punjabi kadhi with soft and soaked pakodas can really lighten up your day.

Ingredients Serving: 3

for the pakoda
1 cup gram flour or besan
1/2 tsp salt
1/2 tsp carrom seeds
1/2 tsp red chilli powder
pinch baking soda
water, as required
oil, for frying
For the kadhi
1 cup sour curd
3 tbsp gram flour or besan
2 1/2 -3 cups water
salt, as required
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp oil
1 tsp cumin seeds
1/2 tsp fenugreek seeds or methidana
pinch asafoetida
1 onion thin sliced
coriander leaves, for garnish

Instructions

First of all to make pakodas, add salt, carrom seeds, red chilli powder and baking soda to salt and mix well.
Make a lump free thick batter with adequate water.
Heat oil in a wok and add small balls of this batter and deep fry the pakodas till golden brown on all sides.
Mix curd, salt, turmeric powder and red chilli powder and whisk well.
Add water to curd and whisk well again till no lumps.
In another big wok, heat oil, add cumin seeds, fenugreek seeds and asafoetida.
Add onions as seeds crackle and sauté till translucent.
Add the curd water mix slowly and with continuous stirring .
Let the kadhi come to boil , then leave it to simmer on low to medium flame.
When it gets thick in 8-10 mins, add pakodas and cover and cook on low flame.
Let the pakodas be soaked in kadhi for 5-6 mins then switch off the gas
Serve hot with rice.

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