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Kadhi Pakoda

May-22-2017
Bobby Kochar
10 minutes
Prep Time
40 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Kadhi Pakoda RECIPE

Kadhi is a Gram flour - Yogurt based delicious Punjabi curry encasing onion fritters which are usually simmered in it and added along with a nice tempering of mustard seeds, dry red chilies, curry leaves in ghee. This thick and creamy curry is full of flavors and is loved by all.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Punjabi
  • Simmering
  • Boiling
  • Frying
  • Main Dish
  • Healthy

Ingredients Serving: 6

  1. Besan/ gram flour - 3 tbsp
  2. yogurt - 1 Cup
  3. salt to taste
  4. turmeric powder - 1 / 2 tsp
  5. fenugreek seeds - 1 tsp
  6. water - 6 Cups
  7. Tempering: ghee - 2 tbsp
  8. Dry Red Chilies - 6 -8
  9. cumin seeds - 1 tsp
  10. mustard seeds - 1 tsp
  11. curry leaves - 10-12
  12. Ingredients : For Pakodas / Onion Fritters Besan / gram flour - 2 tbsp
  13. onions ( sliced ) - 2
  14. salt to taste
  15. red chilli powder - 1/2 tsp
  16. Ajwain/ Carom seeds - 1 / 4 tsp
  17. 1/4 tsp water
  18. kasoori methi - 1 tsp

Instructions

  1. Pakoda / Onion Fritters : Add onions, salt, red chilli powder, ajwain and water to the besan. Mix properly to make a batter.
  2. Make pakodas and deep fry in hot oil. Take out the pakodas on a paper to remove excess oil.
  3. For Kadhi : Take besan, yogurt, salt, turmeric powder in a bowl and whisk it nicely. Add required amount of water to make a thin liquid. Pass it through a sieve to make sure there are no lumps.
  4. Heat oil in a deep pan. Add Fenugreek seeds. When they crackle, add besan and Yogurt mixture.
  5. Bring to boil and then simmer it on low heat till it thickens. For tempering : Heat ghee in a pan, add red chilies and when it changes color, add jeera, mustard seeds, red chilli powder, fenugreek leaves and curry leaves.
  6. Add the tempering to the kadhi. Add Pakodas and let the kadhi simmer for a while.
  7. Serve hot with steamed or jeera rice.

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