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–+ servings

Kadhi Pakoda

Sapana Behl
A spicy and delicious yoghurt based curry with deep fried gram flour, potato and onions pakodas. This is a must in Punjabi households.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Course Dinner, Lunch
Cuisine Indian
Servings 4 People

Equipment

Ingredients
  

  • 1- litre buttermilk khatti lassi or 2 cups yoghurt + 2 cups water whisked
  • 1 cup besan/gram flour
  • 1 teaspoon turmeric powder
  • 2 teaspoon coriander powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon fenugreek seeds/methi dana
  • a pinch asafetida
  • 1 teaspoon dried fenugreek leaves
  • 2 green chillies chopped
  • 2-3 whole dried red chilly
  • 1/2 teaspoon dried ginger powder/saunth
  • salt to taste
  • 2 tablespoon ghee
  • water as required

For pakodas:

  • 1 potato thinly chopped
  • 2 onions chopped
  • 2 green chillies chopped
  • salt to taste
  • 1 teaspoon dried fenugreek leaves
  • 1 teaspoon coriander powder
  • 1 cup besan/gram flour
  • water as required

For tempering:

  • 1 tablespoon ghee or oil
  • 3-4 garlic cloves chopped
  • 1 teaspoon red chill powder
  • a pinch asafetida

Instructions
 

  • In a mixing bowl add gram flour, salt, turmeric and buttermilk and whisk for some time until combined.
  • In a large heavy bottom pan, heat ghee and add asafetida, fenugreek seeds, dried fenugreek leaves, cumin seeds, whole red chilly and sauté for 1 minute.Add coriander powder, chopped chillies and stir again.
  • Pour the buttermilk mixture and 2 cups water or as much consistency desired and let it boil with continuous stirring on high heat.If you stop stirring it will come out from the vessel(like milk when boiled).Stir till a point comes when it stops raising up.Now add dried ginger powder and keep the flame low.Allow it to cook on low heat for some time about 30 to 45 minutes, stirring occasionally.

For the pakodas

  • Mix all ingredients in a bowl.Heat oil in a pan.Make small pakodas with hand or spoon, pour in hot oil and fry till golden colour appears.Take them out from oil, press gently with hand(Keep in a foil or towel) and fry again.Keep aside.

For tempering

  • Heat oil in a pan, add asafetida, garlic and chilly flakes,sauté and add into the hot kadi ( which is still simmering on low heat).Mix pakodas in kadhi and remove from heat.
  • Serve hot with Rice.

Notes

  1. Try to use a bit sour yogurt or buttermilk to make kadhi pakoda.
  2. Store the leftovers in refrigerator, it tastes best the next day.
Keyword How to make kadhi pakoda, Kadhi, Kadhi Pakoda, Punjabi kadhi, Punjabi Kadhi Pakoda
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