Punjabi Kadhi Pakodi

Punjabi Kadhi Pakodi is a comforting North Indian dish made with sour curds and besan or chickpea flour. A lot of Indian states have their own version of the traditional kadhi and the punjabi version is usually thicker and mildly spiced. It’s best enjoyed with a bowl of hot steamed rice and jeera aloo.

Serves : 6-8 People

Cooking time : 45 Minutes

Ingredients:

For Pakodi or Dumplings:

1 1/2 cup Besan
2 Green Chilies, finely chopped
1 Onion, finely chopped
1 tablespoon chopped Coriander
1/2 teaspoon Chili Powder
A pinch of Baking Soda
Salt to taste
Oil for Frying

For Kadhi:

2 1/2 cups Curds
6 tablespoons Besan
1/4 teaspoon Turmeric Powder
3 cups Water
2 teaspoons Oil
1/8 teaspoon Methi or Fenugreek Seeds
1/4 teaspoon Mustard Seeds
A pinch of Hing or Asafoetida
A sprig of Curry Leaves
Salt to taste

For Tempering:

1 tablespoon Ghee or Clarified Butter
1/4 teaspoon Jeera or Cumin Seeds
1 teaspoon Chili Powder

Method :

Start by making the pakodis. To make pakodis, mix together besan, green chilies, onion, coriander, chili powder, baking soda, salt and a little water to make a thick batter of dropping consistency.
Heat oil in a heavy bottomed pan or kadhai and drop in small balls of batter. Fry till light brown in colour and cooked from inside. Set aside.
To make kadhi, whisk together curds, besan, turmeric powder, salt and water till smooth.
In a large heavy bottomed pan or kadhai, heat oil and add fenugreek seeds, mustard seeds, asafoetida and curry leaves. Once they start spluttering add the thin besan mixture.
Bring it to a boil while stirring continuously. Stirring ensures no lumps are formed. Once it comes to boil, simmer and cook on a low flame for 10-15 minutes till the kadhi thickens.
Make tempering by heating ghee in a small pan. Add jeera and once it starts spluttering add chili powder and switch off the flame.
Add pakodis to the kadhi and top with tempering. Serve hot with steamed or jeera rice.