Punjabi Kadhi Pakora/Kadi Pakodi/Punjabi style buttermilk curry with dumplings

This month, almost every Indian food blogger I know has posted a ‘Punjabi Kadi Pakodi’ recipe. Part of it is because ICC was featuring it as the recipe of the month. But, looking at all those droolworthy posts made me take an attempt at making this delicious dish. So, thank you fellow foodies. 🙂

This was the first time making the dish and probably second time tasting it. The one time I had tasted it before was at an Indian restaurant lunch buffet menu. I was amazed at how great it tasted. I even drank some of it by itself, like a soup. 🙂 And, also it is very easy to make. Like if you are a bachelor/single and don’t own a lot of kitchen gadgets like a blender…its difficult to make mor kuzhambu, the tamilian version of kadi…but this one is not. All you need is besan and yogurt and few Indian pantry staples..and you are set. And it tastes just similar. Note to self: I have to teach my brother how to make this(He is a student doing his masters and i’m his cooking consultant. 🙂 )

This recipe is a fusion of several recipes I have seen on the net for this dish, plus a few tweaks of my own. But, I’ve tried to keep it authentic with the regional cuisine of Punjab.

For the pakora
1/2 cup besan
1 medium potato, diced into small pieces
1/2 medium onion, diced into small pieces
1 tbsp chopped cilantro
1/4 tsp red chilly powder
1/4 tsp turmeric powder
1/4 tsp salt
1/4 tsp ajwain(optional)
1/4 tsp baking soda
1/4 cup water
oil to deep fry

For the kadhi
1/2 cup besan
2 cups yogurt
4 cups water
2 tsp minced ginger
2 cloves garlic, minced
1 tbsp kasuri methi
1 tsp coriander powder
1/2 tsp red chilly powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp cumin powder
salt to taste

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp nigella seeds
1/2 tsp methi
1/2 tsp hing
1 tbsp kasuri methi
1 medium onion, thinly sliced
2 red chillies broken
2 green chillies broken
2 sprigs curry leaves
cilantro for garnish(optional)

Mix all the ingredients listed under ‘for pakora’. The batter should not be too thick or too thin. Consistency should be that of idly batter. Heat oil for deep frying while making the batter, so that it is hot enough to fry. Drop by spoonful and fry until golden brown. Drain on paper towels and set aside. Try as much as possible not to munch on all the pakoras..or prepare and make a little bit extra. In the name of quality control I munched on quite a few while frying the rest. 🙂

Make the kadi by whisking together in a bowl(I used the same bowl that i mixed the pakora batter, less dishes. 🙂 ) all the ingredients listed under ‘for kadhi’. The resulting liquid will be very thin and watery. Don’t be alarmed..it will thicken up when cooked.

Heat oil in a pan over medium heat, do the seasoning by adding the mustard, nigella, cumin and methi seeds. When they sizzle and splutter add the red and green chillies, curry leaves and hing. Add the sliced onions and saute until soft and lightly brown. Add the kasuri methi and the reserved kadhi liquid. Let it cook for about 5-10 minutes until thickened(over medium heat, you don’t want the yogurt to curdle). Add the fried and cooled pakoras and let it come to a boil. Switch off stove and sprinkle with chopped cilantro. Serve hot with rice.

Verdict: Tangy and spicy..the kadhi was wonderful. The pakoras were light and fluffy from the addition of the baking soda. They soaked up the kadhi beautifully. I loved this dish. My latest favorite. 🙂

Sending this delicious kadhi to:
Flavors of Punjab, event started by Nayna

My Legume Love Affair #28, event by Susan of the Well Seasoned Cook

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