Best Pakode Wali Kadi | Punjabi Kadhi Pakoda Recipe
Best Pakode Wali Kadi | Punjabi Kadhi Pakoda Recipe is a spicy curry dish made with a blend of sour curd and gram flour (besan) which is infused with spices and soaked with onion pakodi.
Ingredients
- 250 gm Sour curd
- 4 tbsp (40 gm) besan
- 4-5 tbsp mustard oil
- 1 & ½ medium sized onion (finely chopped)
- 5-6 garlic clove (finely chopped)
- 2 green chilli (finely chopped)
- 1 tsp methi dana
- 2 tbsp crushed coriander seeds
- 1 tsp saunf powder
- 1 tsp salt
- 1 tsp turmeric powder
- ¼ tsp heeng
- ¼ tsp ginger powder
- ½ tsp garam masala
- Few leaves of curry patta
For making pakodi
- 4 tbsp besan
- ½ onion (finely chopped)
- 1 tbsp curd
- ¼ tsp salt
- ¼ tsp red chilli powder
For Tadka
- 1 tsp mustard oil
- 1 whole red chilli
- ¼ tsp roasted cumin seeds powder (jeera powder)
Instructions
- Whisk curd, besan, salt and turmeric powder with the help of a hand whisker till it becomes a smooth mixture without lumps. Add 1 cup water and whisk it well. Now keep this mixture aside for at least 3-4 hours.
- After 4 hours in a small bowl, add besan, chopped onion, curd, red chilli powder and salt. Mix well, add water and make a medium thin batter.
- Now, heat 4-5 tbsp of mustard oil in a big pan, drop small size batter with the help of a spoon in the medium hot oil. Do half fry and remove them from the oil. Repeat the process until all the batter is done.
- After that, increase the flame to a medium-high setting and add half fried pakodi and fry them till they crisps. Do the same with the rest of the pakodi. Once done keep them aside.
- Now, add methi dana in the same pan in the leftover hot oil and wait till they change their colour. Add heeng, coriander seeds and saunf powder. Sauté them for few seconds.
- Then add chopped onion and green chillies sauté them till the onion gets a nice brown colour. Add curry leaves and also sauté them for few seconds.
- Add ginger powder, salt and turmeric powder and sauté them for few seconds.
- Then finally, add besan and curd mixture. once we add besan curd mixture, change the flame setting to high and stir it continuously till it starts boiling.
- Once the besan curd mixture starts boiling, reduce the flame to the lowest setting and cover the pan. Cook it for about 7-8 minutes.
- after that, add garam masala and deep-fried pakodi. Cook, it uncovered for about 7-8 minutes.
- Once the consistency becomes medium-thick, switch off the flame. It becomes thicker once it little cools down.
For Tadka
- Heat oil to very hot, switch off the flame. Then add heeng, jeera powder and whole red chilli. Leave it for 1 minute and then pour on the warm kadhi.
- Delicious, flavourful and tangy Punjabi kadi pakodi is ready to serve.
Video
Notes
1. Use of sour curd is recommended for the best authentic taste of kadhi. To make the taste of fresh curd sour, remove the curd from the refrigerator at least 3-4 hours before making kadhi. Then add besan, salt, turmeric powder and some water. Blend it nicely either in an electric blender or using a traditional hand blender. Cover it and leave it in a warm place for 3-4 hours. Only after that, you will start making kadhi out of it.
2. Blend curd with besan and make a smooth mixture without lumps.
3. once we add the curd besan mixture to the pan stir the mixture continuously till the first boil otherwise curd may curdle.
4. Use mustard oil for tadka and curry patta for tempering kadhi makes it more aromatic and flavourful.
5. I used whole spices they provide a nice crunch and flavour to the curry. But if you don't like it you can use ground spices instead.