Punjabi Kadi Pakoras

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Ingredients:

500 ml curd

3 tbsp gram flour/besan

1 tsp Kashmiri red chilli powder

1/2 tsp haldi

1/4 tsp hing

Few curry leaves

1 tsp mustard seeds

1 tsp jeera seeds

1/2 tsp coriander seeds freshly roasted and roughly crushed 

2-3 nos fenugreek/methi seeds

2 dry red chillies

1 onion finely chopped

2-3 garlic cloves finely chopped or crushed

1 inch ginger finely chopped

2 tbsp oil

salt as per taste

Water


For pakoras:

2 onions finely chopped

1/2 cup finely chopped spinach leaves

2 potatoes finely chopped/ grated

2 green chillies

1 tsp coriander seeds crushed

1/4 tsp haldi

1 tsp red kashmiri chilli powder

a pinch of baking soda

1 cup besan/gram flour

2 tbsp rice flour

Salt as per taste

Oil for deep frying


Garnish with:

chopped coriander leaves

2 tbsp ghee/oil

1 tsp kashmiri red chilli powder


Recipe:

1. In a big mixing bowl add curd and salt. Mix well and keep it out from fridge for overnight to make curd sour. Kadi tastes best with sour curd.

2. Next day to the same curd bowl add haldi and red chilli powder. Mix well.

3. Then in a separate bowl mix besan and water. Make it very diluted. Sieve the diluted mixture to the curd bowl or can be added directly.

4. Mix the curd mixture very well. Add water as per required consistency. Adjust salt accordingly. Keep this kadi mix aside.

5. For pakoda: In a mixing bowl add chopped onions, potatoes, green chillies, spinach and coriander seeds. Add haldi, red chilli powder and salt. Keep it aside for 10 mins, onions will leave its water.

6. Then to this add besan and rice flour. Now mix all the ingredients together without adding water. Add baking soda.

7. Heat the oil for frying pakoras. Drop the pakodas in the hot oil and fry till they are crispy on low flame slowly. Remove them in a absorbent kitchen tissues.

8. In a thick bottom sauce pan add 2 tbsp oil and heat it. Once hot add mustard seeds. Once it splutters add jeera seeds, fenugreek seeds, curry leaves and coriander seeds.

9. Later add dry red chillies, crushed garlic cloves, ginger pieces and chopped onions. Saute till the onions turn little brown. Then switch off the flame.

10. Once the tadka is cooled little, add the above prepared kadi mixture to the saucepan. Mix well. Switch on the gas on low flame.

11. Cover and bring the kadi to boil. Kadi will start thickening. Add the pakoras to the kadi.

12. Spread the chopped coriander leaves. Cover and cook for 5 more mins.

13. In a tadka pan heat ghee till it melts. Once the ghee is hot switch off the flame. Add red chilli powder to it and give a nice swirl and add this tadka to prepared kadi. Mix well in the kadi.

14. Kadi pakoda is ready to serve with hot khicdi or jeera rice.

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