Punjabi Kadi Pakoda for October Indian Cooking Challenge

Hello friends,

When I heard and read about ICC (Indian Cooking Challenge) for October, of course, I had to prepare it right away. I was (am) going away on a 5 week trip to India, and so, even before I saw the recipe, I had already requested Srivalli that I won't be able to participate in this month's ICC. But, once I saw the recipe, I had to make it.

This is a very frequently made recipe in my house and loved by all. Usually, when I make it, I try to make it enough for at least 2 meals or people get angry... lol

This recipe is very similar to the one I make. I have a few kadhi recipes on my blog, so please do check them out as well.

Punjabi Kadi Pakoda - पंजाबी कड़ी पकोड़ा (Onion Fritters in Chickpea Flour and Yogurt Gravy)

Ingredients

For Pakoras
Besan / Chickpea Flour - 1/2 cup
Onions - 1 medium
Salt to taste
Red Chilli powder - 1/2 tsp
Water
Oil for Deep frying
For Kadi
Curds / Yogurt - 1 cup
Besan/ chickpea flour - 1/3 cup
Water - 3 - 4 cups
Mustard Seeds - 1 tsp
Cumin Seeds- 1 tsp
Ajwain/ Carom Seeds- 1 tsp
Methi / Fenugreek seeds- 1 tsp
Onion -1 large
Turmeric powder a pinch
Salt to taste
Red Chili powder - 1/2 tsp
Garam masala - 1/2 tsp
Amchur/ Dried Mango powder - 1 tsp
Preparation
For the Pakoras

• Slice onions lenghtwise. In a bowl, take the chickpea flour, add salt, red chili powder. Make a batter with water to get a semi thick consistency.
• Heat a pan/ kadai with oil. When it is hot, dip onions in the batter and gently drop into the hot oil. Deep fry until crispy.
• Drain and keep aside.

For the kadhi

• Make a paste with yogurt and besan, then mix with water to make a very thin batter.
• Heat a tbsp of oil. Add a tsp each of mustard seeds, cumin seeds, carom seeds and methi. Let splutter for a few seconds.
• Add onion slices, fry till they turn light brown.
• Pour in the yogurt/besan batter, add turmeric powder, salt and red chilli powder.
• Bring to a boil, reduce the heat and let simmer for at least half an hour.
• Keep stirring occasionally.
• When you feel it is pretty thick, add the reserved pakoras, bring to boil. Add garam masala and Amchur powder to the gravy just before removing from stove.

Serving

Serve them with warm rice or roti/paratha (bread) as you may like. My favorite is of course hot rice.

That's all for now.  Take care till next post.