Monday, October 7, 2013

Pakode ki kadhi | Punjabi Kadhi Pakora Recipe

Did I mention before that I injured my ankle & I was on walking boots for six weeks? Yes.., I had a tough time in the first week. I must thank all my friends here who cooked yummy food & served my family for a week. Lucky me, I got to eat delicious, healthy & home cooked food. Later on, I started cooking simple meal by myself. Never made roti, chapathi, paratha or any elaborate dish.

Now that I have recovered, I feel like cooking & eating the food that I missed in the last couple of months. I was so bored of eating the same food that we relished deep fried sins for 3 days non-stop. I made poori, bread pakora & golibaje. I know that is not something, we should be proud of.

Let's talk about kadhi pakora now. Kadhi is a blend of yogurt & chickpea flour (gram flour) cooked with Indian spices. Pakoda or Pakora is a deep fried gram flour fritter. Greens like coriander leaves, spinach or fenugreek leaves & onions are added to the deep fried fritter to get the crunch.

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kadhi_pakoda_punjabi

Preparation Time: 10 mins
Cooking Time: 30-45 mins
Serves: 3-4



Ingredients:
For the pakoras:
Onion: 1 large or 2 medium
Chopped coriander leaves: about 1/4th cup, lightly packed
Chickpea flour/besan : 3/4th cup
Carom seeds/ajwain/omkalu: 1/2 tsp
Baking soda: a pinch
salt: as needed
red chilli powder: 1/2 tsp
turmeric powder: a pinch
Water: As needed
Oil: for deep frying or shallow frying the pakoras

For the kadhi :
Gram flour/Chickpea flour/besan: 1/4 cup
Yogurt: 1cup
Water: 1.5 to 2 cups
Coriander powder: 1/2 tsp
Red chilli powder: 1/2 tsp
Turmeric powder: 1/4 tsp
Salt: As needed
Green chilli paste: 1/4 tsp, we like it less spicy
Grated ginger: 1/2 tsp
Onion: 1 medium sized, chopped
Oil: 2 tbsp
Dry red chilli: 2-3 nos, broken
Curry leaves: 4-6 leaves, torn
Asafoetida: a big pinch
Cloves: 4-6 nos
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp

For the garnish:
Coriander leaves: 2 tbsp, finely chopped.



Method:
For the pakoras:
Mix all the ingredients mentioned for the pakoras (except the water & oil for frying) in a bowl.
Add couple of tablespoons of water at a time & prepare the pakora batter. It should be thick. Refer the picture below.

Heat the oil for deep frying. I shallow fried & hence used a aebleskiver pan to shallow fry the pakoras. Add about 1/4 tsp oil on each mould. When hot, add a tablespoon of pakora batter to the mould & shallow fry on both the sides.

       


For the kadhi:
Beat the yogurt.
Add the chickpea flour, salt, green chilli paste, coriander powder, red chilli powder, and turmeric to the yogurt.

Beat well again ensuring no lumps.

Add the water & mix well. Keep it aside.

Heat the oil in a broad sauce pan. When oil is hot, throw in the mustard & cumin seeds. When seeds crackle, add the cloves & let the oil infuse the flavors on medium heat.

Add the curry leaves, dry red chilli, and asafoetida.
Throw in the onions & cook till the onion turns translucent. There is no need to cook the onions for a long time. 

Add in the chickpea yogurt mixture & boil it on a medium heat. Keep stirring in between to prevent the formation of lumps.

Cook it until the chickpea flour gets cooked (about 15 mins).

Turn off the heat & add in the pakora. Garnish with coriander leaves.
Serve the pakode ki kadhi hot with roti or rice.


Notes:
You could make the kadhi thick or a little thin. We like ours a bit on the thinner side (milkshake consistency).
You could make spinach pakora or methi pakora and add it to the kadhi. I was out of spinach, hence used coriander leaves.