Kadhi Pakora

Punjabi Kadhi Pakoda in Marathi


Ingredients:

for Pakoda
1/2 cup Gram Flour
1/2 cup Onion, finely chopped
1/2 cup Methi leaves, finely chopped
Salt to taste
1/4 tsp Baking Soda
1 tsp Carom Seeds
1/2 tsp Cumin Seeds
1 tbsp grated Ginger
1 tsp Red Chili Powder
1/4 tsp Turmeric powder
Oil to deep fry

For Kadhi
1 cup Yogurt
1/4 cup Besan
2 tbsp Oil
1/2 tsp Fenugreek Seeds
1/2 tsp Turmeric
3-4 Curry leaves
1 tsp Chili Powder
1 dry Red Chili
2 tbsp Cilantro for garnishing
Salt to taste

Method:
First, keep the batter ready for pakodas, then make Kadhi. While kadhi is boiling, deep fry pakodas and add them to the kadhi.
To make Pakoda batter, mix all the ingredients for Pakodas, in a bowl. add little water and make a thick batter. Cover and start with Kadhi.

Kadhi:
1) Whisk Yogurt nicely. Add gram flour and whisk again. add 2 cups of water or to adjust the consistency. Also add salt to taste.
2) Heat 2 tbsp oil in a deep pan over medium heat. Add fenugreek seeds, 1 red chili, Turmeric powder and Curry leaves. stir for few seconds. Add yogurt and gram flour mixture. Turn the heat on medium high. Add red chili powder. Stir until Kadhi starts boiling.

Pakoda:
3) Once kadhi starts boiling, turn the heat on low. Now on another stovetop, heat oil for deep frying pakodas. Drop very little batter to check whether oil is hot enough for frying. Oil is hot enough when a drop of batter on the oil sizzles and rises to the top. When it happens, turn the heat over medium high. Drop spoonfull size of batter to make Pakodas, you can make 6 to 7 pakodas at a time or according to size of you fryer.
4) Once Pakodas are golden brown in color. Drain with skimmer and directly pour into boiling kadhi. Cover the kadhi pan with lid and cook in slow flame for 20 minutes.

Serve hot with white Rice.