Punjabi Kadhi Pakoda

"Punjabi Kadhi Pakoda: A Tangy Tradition of Comfort in Every Spoonful!" 😊

Punjabi Kadhi Pakoda: A Comforting Bowl of Tradition and Flavor

Punjabi Kadhi Pakoda is a quintessential comfort food that graces the dining tables of Punjabi households. This luscious, tangy yogurt-based curry is thickened with besan (gram flour) and gently spiced with an array of aromatic seasonings. But what makes it truly special are the pakodas—gram flour dumplings—which add a delightful texture and flavor to the kadhi. Perfectly paired with steamed rice or chapati, this dish is both soul-soothing and utterly satisfying. Let's delve into the art of preparing this beloved Punjabi delicacy in your kitchen.

Ingredients

- For Kadhi:

- 2 cups plain yogurt

- 1/2 cup besan (gram flour)

- 1/2 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon cumin seeds

- 1 teaspoon mustard seeds

- 2 dried red chilies

- 8-10 curry leaves

- 1 large onion, finely sliced

- 2-3 green chilies, slit

- 1 tablespoon ginger-garlic paste

- 1 teaspoon fenugreek seeds (methi)

- 2 tablespoons ghee or oil

- Salt to taste

- For Pakodas:

- 1 cup besan (gram flour)

- 1 large onion, finely chopped

- 1 teaspoon ajwain (carom seeds)

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder

- 1/2 teaspoon baking soda

- Salt to taste

- Water as needed

- Oil for deep frying

Instructions

1. Prepare the Kadhi:

- In a large bowl, whisk together the yogurt, besan, turmeric powder, red chili powder, and salt. Gradually add 3-4 cups of water while continuing to whisk until smooth and lump-free.

2. Cook the Kadhi:

- Heat ghee or oil in a large pot. Add cumin seeds, mustard seeds, dried red chilies, and curry leaves. Sauté until the seeds begin to splutter.

- Add sliced onions, green chilies, and ginger-garlic paste. Sauté until the onions turn golden brown.

- Pour the yogurt-besan mixture into the pot, stirring continuously to avoid curdling. Add fenugreek seeds and bring to a gentle boil. Reduce the heat and let the kadhi simmer for about 30-40 minutes, stirring occasionally.

3. Prepare the Pakodas:

- In a mixing bowl, combine besan, chopped onions, ajwain, turmeric powder, red chili powder, baking soda, and salt. Gradually add water to form a thick batter.

- Heat oil in a deep frying pan. Drop spoonfuls of the batter into the hot oil, frying until the pakodas are golden brown and crispy. Remove and drain on paper towels.

4. Add Pakodas to Kadhi:

- Once the kadhi has simmered and thickened, gently add the fried pakodas. Let them soak in the kadhi for about 5-10 minutes to absorb the flavors.

5. Garnish and Serve:

- Garnish the Kadhi Pakoda with fresh coriander leaves. Serve hot with steamed rice or chapati for a comforting and flavorful meal.

Tips

- Ensure your yogurt is fresh and not too sour for a balanced tangy flavor in the kadhi.

- Fry the pakodas just before adding them to the kadhi to retain their crispiness while absorbing the kadhi’s flavors.

- Adjust the consistency of the kadhi by adding more or less water as per your preference.

Dive into the comforting and tangy flavors of Punjabi Kadhi Pakoda, a dish that brings warmth and joy to every meal. Happy cooking! 😊

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