Punjabi Pakoda Kadhi

When it comes to comfort food this is something very close to my heart!When my grandparents relocated to Lucknow in the 1950’s they lived next door to a widowed lady – Mrs Shrivastava who was an AMAZING cook.She taught basic recipes to my grandma which was passed on to me.Her Kadhi was so much appreciated by everybody known to them that people made appointments to taste the Kadhi every Sunday till she was quite bored of making the same dish!Her pooris and TuraiSubzi was loved even by kids who hate Turai(Tori) – Ridge Gourd.This Kadhi is very simple to make and does not have onion,garlic or chilies.I have used Mustard Oil – the cooking medium for Kadhi in Uttar Pradesh and Punjab but any other oil can also be used – Refined/Canola or Sunflower Oils.

Preparation Time -45 minutes
Makes – 4 servings

Ingredients:

For the Kadhi:

4 tbsp besan(gram flour/garbanzo bean flour)
11/2 cups yogurt(slightly sour for best results)
1 cup water
Salt to taste
2 tsp turmeric powder(haldi)
1 tsp red chili powder
3 tsp Kasoori Methi(dried methi leaves)
3 tsp Mustard Oil/Refined Oil
2 tsp Cumin Seeds(Jeera)
1 tsp Asafoetida
1/2 tsp Fenugreek Seeds(Methi Seeds)

For the Pakode:

1/2 cup besan
Water as required
1 tsp salt
Mustard Oil/Refined Oil to deep fry

Method

For the Kadhi:

In a Food Processor combine besan,yogurt,water,salt and turmeric powder.Blend well to get a well mixed liquid.(Apologies for not posting a pic as I really forgot the same!).Keep aside.

For the Pakode:

In the food processor bowl add the besan and salt.Add water and blend very well till the mixture is thick and smooth.It should not be thin but of a semi-thick consistency.It should take a little time to drop off a spoon.Heat oil in a frying pan.Fry spoonfuls of the batter on medium heat to make Pakodas.Do not fry on very high heat as they would remain uncooked and liquid from inside.Fry them till golden brown and keep aside on a plate.The Pakodas should be a little hard on the outside but soft on the inside.

The Pakode..

To make the Kadhi:

Take some oil used for frying the Pakodas in a pan.Add the Cumin Seeds,dried red chilies,asafoetida and fenugreek seeds.Fry till the cumin seeds pop and turn a little brown.Add the blended liquid to the pan.Stir well and add red chili powder and 2 tsp Kasuri Methi.Stir well again and let it come to a boil on medium heat till the raw taste disappears.Add the Pakode to the Kadhi.Stir to mix so that the Pakodas are well into the Kadhi.Cover and cook till the Pakodas are soft.

Cooking the Kadhi…

Cook further for a few minutes more and take off heat.Let it cool a little.Taste for salt and adjust according to taste if required.Serve hot with steamed rice or fluffy phulkas.