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A traditional dish from Punjab -- Creamy kadhi with yummy pakodas. A hearty and comforting dish for any time of the day.


Servings

4 serving

Total time

60 minutes


Ingredients

  • 1 cup yogurt
  • (1.25l) fish stock (/)
  • 1 tsp chili powder (Red (adjust as per taste))
  • (1.25l) fish stock
  • (1.25l) fish stock
  • (1.25l) fish stock
  • a pinch Fenugreek seeds
  • 1 red chili (Dry)
  • 8 ~ 10 Curry leaves
  • (1.25l) fish stock (- finely grated)
  • 1 clove garlic (- finely minced)
  • salt (- as per taste)
  • 2 cups Besan Chickpea Flour (/)
  • 2 onion (- medium, thinly sliced)
  • 1 tsp chili powder (Red - (adjust as per taste))
  • (1.25l) fish stock
  • (1.25l) fish stock
  • (1.25l) fish stock
  • salt (- as per taste)


Method

  1. Make the pakoras: Combine besan, red chili powder, ajwain, garam masala, turmeric baking powder, and salt in a mixing bowl. Add the onions and mix well. Set aside for a few minutes. Sprinkle some water and make a very thick batter. Onions ooze out water as they rest, so make sure not to add too much water.
  2. Heat oil for frying. Add the batter into the oil and fry till golden on all sides. Remove onto paper towel lined plate and repeat with the remaining batter.
  3. Make Kadhi: In a bowl, whisk yogurt until smooth. Add besan, turmeric powder, red chili powder, garam masala and salt. Add 2~3 cups of water and whisk till there a no lumps. Set aside.
  4. Heat 2tsp ghee in a sauce pan, add cumin and fenugreek seeds. Once the seeds start to splutter, add ginger, garlic, red chili, curry leaves and cook for 1 minute or until fragrant.
  5. Now add the yogurt-besan mixture and bring the kadhi to a boil, lower the heat and simmer for 8~10 minutes.
  6. Add the pakoda just before serving to avoid having soggy pakodas.
  7. Serve hot with rice or roti.

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