Punjabi Pakoda Kadhi

Kadhi is an Indian dish. It consists of a thick gravy based on chickpea flour, and contains vegetable fritters called pakoras, to which sour yogurt is added to give it little sour taste. It is often eaten with boiled rice or roti. In Northern India, Pakodas are added to the chickpea gravy and sour yogurt is added to add flavour to it. They are eaten either with boiled rice or roti. In Rajasthan and Gujarat, it is usually served with khichdi, roti, paratha and rice. It is considered a light food. Rajasthani and Gujarati kadhi differs from the Uttar Pradesh variety. Traditionally, it is sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakodas and its consistency is slightly thinner. The Gujarati kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt. 

This Punjabi pakoda kadhi is a very famous kadhi recipe which you can enjoy in your lunch or in dinner too. After a long time I am posting on my blog, and I really wanted to post something which I can serve in my dinner or in lunch as a meal. On this monday we #Foodiemoday people decided to post recipes on yogurt, And the only thing in my mind is Kadhi. My mother in law she passed away few days back and she loved kadhi a lot. we both used to eat kadhi chawal many many times as it was our favorite dish. Here, For this bloghop I am back with Punjabi pakoda kadhi which is extremely delicious to enjoy with Paratha, or even with rice too. I made this kadhi by following tarala dalal's recipe. and it turned out really well. Check out the recipe below and Enjoyyyyyyy!!!!!!!!!!!!!

Ingredients

For The Pakodas

1 cup Besan
2 tbsp finely chopped spinach, or coriander leaves, or Fenugreek leaves
1/4 tsp turmeric powder
a pinch of baking soda
1 tsp cumin seeds
1 tsp finely chopped green chilies
salt to taste
oil for deep-frying

For The Kadhi
 
2 cups Whisked curds
3 tbsp Besan
1/4 tsp turmeric powder
salt to taste
1 tbsp oil
1/2 tsp Cumin seeds
2 cloves
1 small stick cinnamon
1/4 tsp fenugreek seeds
1/2 tsp coriander seeds
2 whole dry kashmiri red chilies, broken into pieces
1/2 tsp ginger paste
1/2 tsp chili powder

Method:

For the Pakodas
 
1. Combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well to make a thick batter.

2. Heat the oil in a deep non-stick pan and drop spoonfuls of the batter into the hot oil and deep-fry a few at a time till they turn golden brown in color from all the sides.

3. Drain on an absorbent paper and keep aside.

For the Kadhi

1. Combine the curds, besan, turmeric powder, salt and 2 cups of water in a deep bowl and whisk well using a whisk. Keep aside.

2. Heat the oil in a deep non-stick pan, add the cumin seeds, cloves, cinnamon, fenugreek seeds, coriander seeds, curry leaves and kashmiri dry red chillies and saute on a medium flame for a few seconds.

3. Lower the flame, add the Curds-besan mixture, ginger paste, chili powder and a little salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Just before serving, re-heat the kadhi and bring to boil. Add the Pakodas, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.