Punjabi Kadhi Pakoda

 Kadhi  Pakoda / Pakora is a Punjabi delicacy made very often in North Indian houses. Main ingredients in making kadhi are sour yogurt and besan / chick flour. Punjabi kadhi is slightly different from the kadhi made in other parts of India. Punjabi Kadhi is creamy and think where as other regions have a thinner version. Crispy onion pakodas are typically submerged in it and served hot with plain steamed rice. 

This recipe goes to day 3 week 4 of Blogging Marathon 111.

Ingredients for Kadhi mixture:


Besan / Gram flour 4 tbsp
Sour Curd 1.5 cup
Chili powder 1/2 tsp
Turmeric powder 1/2 tsp
Garam masala 1/2 tsp
Hing / Asafoetida 1 pinch
Water 3 cups



Ingredients for Kadhi:


Small onion sliced 
Ginger chopped 1 tbsp
Green chili 1 chopped
Red chili 1
Curry leavs 6
Methi seeds / fenugreek seeds 1/4 tsp
Cumin seeds 1 tsp
Mustard seeds 1/2 tsp
Hing / Asafoetida 1 pinch
Oil 2 tbsp


Ingredients  for Onion Pakoda:


Onions sliced 2 cups
Chopped green chili 1 tsp
Carom seeds 1/2 tsp
Chili powder 1/2 tsp
Turmeric powder 1/2 tsp
Salt to taste
Besan / Gram flour 1.5  cup
Rice flour 1 tbsp
Oil for deep frying



Preparing Onion Pakoda:

In a mixing bowl add sliced onions, green chili and salt to taste.
Mix everything well and set aside for 10 minutes.
Now add gram flour, rice flour, turmeric powder, chili powder and  carom seeds.
Mix everything well, just sprinkle some water to make it a thick mixture.
The mixture should not be too watery, it has to be dry and hard to get nice crispy pakodas.
Heat oil in pan and drop little quantity at a time.
Fry till nice and crisp.
Transfer to paper towel to remove excess oil.

Preparing curd mixture:


In a large mixing bowl add curd and whisk nice and smooth.
Add gram flour, chili powder, turmeric powder, garam masala and salt to taste.
Mix everything well, add 3 cups water and mix again.
Stir well so that there are no lumps.
Set aside.


Preparing Kadhi:


In a deep kadai, heat oil and add cumin seeds and mustard seeds.
Once they crackle add hing, methi seeds, curry leaves and red chili.
Saute for few seconds and add sliced onions and green chili.
Also add chopped ginger  and saute for 4-5 minutes.
Now add the curd and besan mixture  which we prepared.
On medium flame cook the mixture stirring continuously so that the bottom does not stick and burn. 
It will take around 13-15 minutes for the khadi to become thick.
If you think the khadi is too thick add some water and stir well. 
Switch off flame and garnish with pakoda and serve hot with rice. 

Check to see what my fellow bloggers are cooking for Blogging Marathon 111.