Punjabi Kadhi Pakoda

Kadhi is made differently in different regions in India. The Maharashtrian Kadhi is hot and spicy. The Gujrathi Kadhi is a little sweetish to taste. The famous Sindhi Kadhi has only the name Kadhi but no buttermilk.  South Indian Mor Kuzhambu is nothing but Kadhi with occasional addition of vada in it (I will blog it sometime later).

This is not an authentic recipe and I have made some changes to suite to my family's taste buds.

Ingredients

For Pakoda

3/4 Cup Besan / Gram flour

1 tbsp Rice flour

1 medium Onion chopped
1 tbsp fresh Coriander/cilantro leaves
1 Green chilly chopped
1/2 tsp Ajwain/Ova/Omam
1 tsp Chilly powder
Salt to taste

A pinch of Baking Soda(optional)

Water required

Oil to deep fry

For Kadhi-

3 Cups Curd beaten with 1/2-1 cup water

1/4 cup Besan/Gram flour
2 whole Dry red chili
1 tsp Turmeric powder
1/2 tsp Chilly powder
A pinch of Hing
½ tsp ginger garlic paste
½ tsp methi (fenugreek) seeds
3-4 green chillies, chopped
1/2 tsp Jeera seeds
1/4 tsp Mustard Seeds
Few curry leaves
1 tbsp Oil
Salt to taste
Dhania/Cilantro leaves for garnishing (Optional)
Method

For Pakoda :
Mix all the ingredients for the Pakora except the oil.  Heat oil in a kadai for frying the pakodas.  Add 1 tbsp of hot oil to the pakoda mixture.  Add water and mix nicely to make a thick batter.  Check if the oil is sufficiently hot by putting a drop of the batter in the oil.It sizzles right away and floats on the top.  Using a spoon (teaspoon) drop portions of the batter in the hot oil and fry till golden brown.  Drain on a paper napkin.

For the Kadhi :
Mix the buttermilk with the besan and blend it thoroughly, ensuring that no lumps are formed.  Add salt, turmeric powder and red chilli powder.  In a wok/kadai heat oil.  Add the mustard seeds and once they crackle add the cumin seeds and the dry red chillies.  Add the fenugreek seeds and then the ginger garlic paste and the chopped green chillies.  Now add the buttermilk- besan mixture heat the mixture on a medium.  Bring to a boil continuously stirring.  If you won't stir, the curd will split.  The Kadhi will thicken after a few minutes.  Switch off the gas and add the Pakodas.  Garnish with coriander leaves. 

Serve hot with Steamed Rice.