Pakoda Kadi

by rashmi.sing

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Bring an authentic punjabi touch to your table by serving this mouthwatering traditional punjabi pakoda kadi recipe. The gram flour based pakodas are deep fried and then simmered in a thick curd based curry recipe. Relish with steamed rice.

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Pakoda Kadi recipe - How to make Pakoda Kadi

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Preparation Time: 10 mins Cooking Time: 30 mins Total Time: 40 mins 4Makes 4 servings
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Ingredients

For The Pakodas
1 cup besan (bengal gram flour)
salt to taste
1 tsp turmeric powder (haldi)

For The Kadhi
1 tbsp besan (bengal gram flour)
3 cups sour buttermilk
1 onion , chopped
2 tsp chopped garlic (lehsun)
2 tsp ginger (adrak) paste
4 to 5 curry leaves (kadi patta)
salt to taste
4 whole dry kashmiri red chillies
a pinch of asafoetida (hing)
2 tsp mustard seeds ( rai / sarson)
3 tsp oil

Method

For the pakodas

Combine 1 cup besan with water, salt, turmeric powder and mix well to make a smooth batter so that no lumps remain.
Heat the oil in a kadhai and drop a spoonful of batter and deep fry till they turn golden brown and crisp.

For the kadhi

Combine the butter milk, besan, turmeric powder, asafoetida and salt and mix well so that no lumps remain and bring to boil.
Meanwhile, heat the oil in a small pan and add the mustard seeds, garlic, ginger, kadipatta and onions and saute till they turn golden brown.
Add this to the buttermilk mixture and simmer for 20 minutes.
Add the pakodas, mix well and cover and cook for 4 minutes.
Serve hot.

This recipe was contributed by rashmi.sing on 11 Oct 2011

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Pakoda Kadi

Pakoda Kadi recipe - How to make Pakoda Kadi

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