Punjabi Kadhi Pakoda- Yogurt Curry
Pakode wali kadhi/Punjabi Kadhi is also called Dahi ki kadhi.It is a great way to re-use left over curd.
Servings: 4
Ingredients
For yogurt curry:
- ½ cups Besan/chickpea flour/gramflour/garbanzo beans flour
- 2 cups dahi/sour curd or yogurt
- 2 to 2.5 cups of water
- Salt as per taste
- 1 teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 teaspoon methidana/fenugreek seeds
- Salt as per taste
Tempering
- 1 tablespoon Oil/ghee
- 1 teaspoon jeera or cumin seeds
- 1 teaspoon rai or mustard seeds
- 1-2 green chillies
- Handful of curry leaves
- Pinch of heeng or asafoetida
For Pakoras Fritters
- 1 Onion diced
- ¼ cup besan/chickpea flour
- one small pinch of baking soda
- 1-2 chillies chopped
- 1 tablespoon haldi/turmeric
- 1 tablespoon lal mirch/red chilly powder
- Salt as per taste
- Oil for frying
Instructions
For the fritters
- Add salt to the onion and keep it aside for 10 minutes.
- Add besan and other ingredients with minimal water to prepare the batter
- Heat oil in a pan/kadai on medium heat and add spoonfull of this mixture one by 1 one.
- Once the fritters are little brown and look cooked, remove them from oil and keep them aside.
- Wipe the excess oil from the fritters by patting with some tissue paper.
For the curry
- Mix ½ cup of besan ,yogurt and water, whip it till they form a mixture.
- Add turmeric ,red chilly,fenugreek seeds and salt ,keep it to boil.
For the tempering
- Heat 2 tablespoon of oil in a tadka pan.
- Add some cumin,mustard seeds.
- Add chopped chillies, curry leaves and pinch of asafoetida till you get a great aroma.
- Now,add the tempering to the curry which is on a boil.
- Add the fritters to the curry and let it come to boil.
- Serve hot with flat bread or basmati rice.