Punjabi Kadhi Pakoda – Chawal

Ingredients

• 1 cup curd (preferably sour)
• 3 tbsp gram flour (besan)
• 3 cups water
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• Salt to taste
• 1 tsp cumin seeds
• 1 tsp fenugreek seeds
• 1 dry red chilli
• 1 thinly sliced onion
• 1 tsp green chilli paste
• 1 tbsp ginger garlic paste
• 1 cup gram flour (besan)
• 2 tbsp rice flour
• 1 tsp carom seeds (ajwain)
• 1 tsp coriander seeds (roughly crushed)
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• Salt to taste
• 1 tsp green chilli paste
• 2 tbsp finely chopped coriander
• 1 thinly sliced onion
• Oil for deep frying
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• Pinch asafoetida
• 1 sprig curry leaves

Steps

1. Prepare the Kadhi: Whisk curd with gram flour until smooth. Add water, turmeric, cumin powder, red chilli powder, and salt. Whisk again to combine.
2. Heat oil in a pan, add dry red chilli, cumin seeds, and fenugreek seeds. Once they splutter, add sliced onion, green chilli paste, and ginger-garlic paste. Sauté until golden brown.
3. Pour in the whisked curd-besan mixture, stirring continuously to avoid lumps. Simmer on low heat for 15 minutes, stirring occasionally, until the kadhi thickens and the raw taste disappears.
4. Prepare the Pakodas: In a mixing bowl, combine all pakoda ingredients. Add water gradually to make a thick batter.
5. Heat oil in a kadhai, drop small portions of batter, and deep-fry pakodas until golden and crisp. Drain on a tissue-lined plate.
6. Add the pakodas to the simmering kadhi. Let them soak and cook for a few minutes.
7. Add the pakodas to the simmering kadhi. Let them soak and cook for a few minutes.
8. Serve hot with steamed rice or jeera rice.