Friday, October 15, 2010

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)
For Pakoras
Besan / Chickpea Flour - 1/2 cup
Onions - 1 medium
Salt to taste
Red Chilli powder - 1/2 tsp
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
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.

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.


Gayathri Kumar said...

Kadi Pakoras look interesting!

Priya Suresh said...

Droolworthy punjabi kadi pakoras, looks fantastic Priya..

Suhaina said...

looks so creamy and yummy.

Reshmi Ahmed said...

mmmmm yummy yummy !

Home Cooked Oriya Food said...

looks yum! Have fun in India!

Satya said...

punjabi kadhi pakoda looks delicious priya


Torviewtoronto said...

delicious curry with pakoras

swapna said...

Delicious Kadi pakoda...

Unknown said...

This looks delicious, Priya..Creamy n yummy kadi pakoda..

Madhavi said...

Yum yum yummm kadhi :)))

turmericnspice said...

it looks perfect...some rice pls...:) my sis... is the world's best kadi maker and her's looks just like this...

Jaisy James said...

wow looks so delicious i will try soon

aipi said...

All I want is some hot steamed rice n a bowl of your yummy punjabi kadhi n i am all set..absolutely delicious!

US Masala

Akila said...

Wow so lovely n yummy....
Event: Dish Name Starts with C

Vegetarian Zest said...

Hi there, glad i'm back to food blogging and to visit your lovely space. Love the way you have used your ingredients.

Vegetarian Zest said...

Hi there, glad i'm back to food blogging and to visit your lovely space. Love the way you have used your ingredients.

SS blogs here said...

Looks great Priya!

Unknown said...

Kadhi looks creamy n rich!

Shanthi Krishnakumar said...

Wow. perfect texture.

Sanctified Spaces said...

Wow..I must surely try this yummy kadi..

Sanctified Spaces said...

Lovely recipe shud try this sometime..

sanju said...

Love your dish. Picture looks so tempting


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