Take a cup of buttermilk, red chili powder, chopped onion, potatoes, lemon juice, salt, baking soda, crushed coriander seeds, cumin seeds, chickpea flour and mix it well to apakodabatter.
Then deep fry this batter (like pakoda’s) in the pan.
In a bowl, add 3 cups of buttermilk, 2 cups of water then add chickpea flour to it and whisk it to a thick batter.
Heat 1 tablespoon of ghee in a pan, add 3 slices of red chilies, mustard seeds, kalonji, cumin seeds, methi seeds, a pinch of hing, curry leaves, turmeric powder and saute it.
Then add khadi in it and season it with salt, red chili powder. Let it cook for 1 minute.
In the same pan, add prepared pakoda’s.
For tempering, heat oil in a pan, add cumin seeds and sauté it.
Garnish with temper and chopped coriander leaves.
Delicious Punjabi kadi pakodi is ready to serve.
Cooking with images
Punjabi Kadi pakodi as the name says so is a very popular dish from the Punjabi cuisine. Kadhi pakoda has a special and important place and is one of the dishes that is made very regularly every household. It’s a dish where pakoras are made and cooked in tangy sour and spice yoghurt sauce thickened with besan flour. A very yummy and lip smacking delicacy.
The thing to keep in mind here is that the curd being used should be very sour to get the proper taste of the kadhi, and the kadhi should be cooked for at least 20-30 minutes. The kadipakodi truly taste delicious with hot rice and roti. A spiced up yogurt based curry like dish is a staple among the Punjabi's and a delicacy with the rest of the world.
Yes the teasing taste of the kadi, with its sourness and the flavors of asafoetida, pakoras , etc make this Kadi truly delicious. Note the pakora's can be made optional. There are many alternatives using pakora's like: Savor it plain and it tastes great, add blanched spinach to the kadi, add steamed caulifowers, add tendercorn or greenpeas or potatoes and lastly you can also make your own invention.
This dish looks similar to the fried stuff in savory sauces like the bonda soups, vada rasam, dahi vada etc. The pakodas in the kadi are not crispy but soft and juicy. This Punjabikadipakodi goes for fried onions dumplings soaked in yoghurt based gravy which tastes marvelous and is ecstatic.
To prepare this dish firstly make the pakoras, gradually add buttermilk (or yoghurt, plus water as needed) to the besan to make a thick smooth batter. Add turmeric powder, red chilli powder, chopped onion and potatoes, and mix. Heat the oil in a karahi till just below smoking.
You can test by putting a drop of the batter into the hot oil -- it should sizzle and rise to the top but not get browned right away. Add the baking soda, and mix well. Drop batter by spoonfuls (I use a teaspoon) in batches to make small pakoras, not more than ¾ inches across.
Fry till medium brown, and drain on a paper towel. Do not add salt to the pakora batter for two reasons. One, it supposedly keeps them from sucking up too much oil. Two, and more important, it ensures that you will have pakoras for the kadhi.
Bakingsoda makes the pakoras light and soft. If you want a lower sodium version, and wish to avoid baking soda, beat the batter till light, and then add the chopped onions and potatoes. Fry similarly in hot oil, and soak in a bowl of water immediately.
Tip the pakoras with this water into the kadhi. Mix the other cup of besan with the remaining buttermilk (or sour yoghurt). Add water to thin. If you see any lumps, just let the mixture stand for a few minutes and then stir again; the lumps will dissolve.
Retain just 1 tablespoon of oil in the karahi. To the hot oil add the following, in order: cumin, mustard, nigella, and methi seeds, hing, and the whole red chillies. Stir and add the turmeric and red chilli powder. Give the besan-buttermilk mix a good stir and pour into the karahi.
Turn the heat to medium, add salt, and stir. The kadhi will begin to thicken. Add more water if needed; the consistency should be that of very thick creamy soup. Bring the kadhi to a boil, add the pakoras, and stir. Turn the heat down to a simmer.
Cover and cook for 20 minutes to half hour, stirring occasionally to keep it from sticking to the bottom. Traditionally, the kadi would bubble away on the very low heat of an angeethi for hours, thickening gradually. But it is not an implement that could survive the fast pace of city life.
In the villages they might still use it on occasion. Transfer the kadi to the serving bowl. For the final flourish, just before serving, heat a teaspoon of ghee. To it add cumin and red chilli powder, and pour it over the kadi. Serve hot with rice.
It is good on its own too. I usually polish off a katori or two before it makes it to the table. Do prepare and enjoy the delectable taste of this dish. To view the making of this dish click at:
This is a fairly simple recipe and a fantastic comfort food. The trick to a perfect kadi pakora is to make soft pakoras, that become perfectly spongy in the kadi and then melt in your mouth. So take care not to cook your pakoras too crispy.
Chef God bless you. You are a wonderful person and best chef in this world. You made my day, actually you made my 2008...thanks again I don't have words to express the gratitude.
Now I wont bug you again with demands :-)
Million of thanks :-)
as usual, it's been fun and educating :-)
why do you use stainless steel pans now?
the teflon pans you used were easier to watch,
there was less light reflected.
i think most ingredients look better on teflon
the only ingred
Hi chef.Tried your kadhi today for lunch.I did mix yogurt with buttermilk and it came out great.I had been having trouble with my kadhi in the past but this time it was just the right consistency and tasty.I must also compliment you on your style of