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