Punjabi Pakoda Kadhi by Tarla Dalal

Punjabi Pakoda Kadhi, a kadhi with a twist
Recipe Link : http://www.tarladalal.com/Punjabi-Pakoda-Kadhi-8679r

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Punjabi Pakoda Kadhi

Freshly prepared pakodis of besan perked up with coriander, green chillies and green chillies are floated in a mouth-watering kadhi. The kadhi is quite richly flavoured with an assortment of spices ranging from cloves and cinnamon to fenugreek and coriander seeds, and the pakodas are an added attraction that make the Punjabi Pakoda Kadhi thoroughly irresistible! Make sure you simmer the kadhi for just a minute or two after adding the pakodas so that they absorb the flavours but do not become soggy.

Preparation Time: 15 minutes.
Cooking Time: 20 minutes.
Serves 6.

For the pakodas
1 cup besan (Bengal gram flour)
2 tbsp finely chopped coriander (dhania)
¼ tsp turmeric powder (haldi)
A pinch of baking soda
1 tsp cumin seeds (jeera)
1 tsp finely chopped green chillies
Salt to taste
Oil for deep-frying

For the kadhi
2 cups beaten curds (dahi)
3 tbsp besan (Bengal gram flour)
¼ tsp turmeric powder (haldi)
Salt to taste
1 tbsp oil
½ tsp cumin seeds (jeera)
2 cloves (laung / lavang)
1 small stick cinnamon (dalchini)
¼ tsp fenugreek (methi) seeds
½ tsp coriander (dhania) seeds
4 to 6 curry leaves (kadi patta)
2 whole dry Kashmiri red chillies, broken into pieces
½ tsp ginger (adrak)paste
½ tsp chilli powder

For the garnish
2 tbsp finely chopped coriander (dhania)

For the pakodas
1. Combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well to make a thick batter.
2. Heat the oil in a deep non-stick pan and drop spoonfuls of the batter into the hot oil and deep-fry a few at a time till they turn golden brown in colour from all the sides.
3. Drain on an absorbent paper and keep aside.

For the kadhi
1. Combine the curds, besan, turmeric powder, salt and 2 cups of water in a deep bowl and whisk well using a whisk. Keep aside.
2. Heat the oil in a deep non-stick pan, add the cumin seeds, cloves, cinnamon, fenugreek seeds, coriander seeds, curry leaves and Kashmiri dry red chillies and sauté on a medium flame for a few seconds.
3. Lower the flame, add the curds-besan mixture, ginger paste, chilli powder and a little salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.

How to proceed
1. Just before serving, re-heat the kadhi and bring to boil.
2. Add the pakodas, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve immediately garnished with coriander.