One such Punjabi dish we all love is the Punjabi Kadhi Pakode. Kadhi is a thick gravy of sour yogurt & chickpea flour simmered into a perfect consistency & seasoned with yummy spices. What makes the Punjabi Kadhi unique is the additon of Pakodes/fritters.

Kadhi - Chawal is such a comforting dish that once you get hooked to it, you will yearn for more.
My husband, who is ever fond of yogurt based gravies, just loves kadhi-pakode. We make this whenever we are bored of the regular Dal/Rasam/Sambar stuff ..

Here is how I made it:

Preparation Time: 30 mins

For the Kadhi:

• Chickpea flour/Besan - 1/2 cup


• Yogurt - preferably sour - 2 cups


• Red chilli powder - 1 tsp


• Turmeric - 1/2 tsp


• Mustard seeds - 1 tsp


• Cumin seeds - 1 tsp


• Nigella seeds/Kallonji - 1/2 tsp


• A pinch of Hing/Asafoetida


• Kasuri Methi/Dry Fenugreek Leaves - 1 tbsp


• A few curry leaves


• 2 green chillies


• salt as per taste


• oil - 2 tsp

Method:

• Mix sour yogurt & chickpea flour in a large bowl & make sure no lumps are formed


• Heat oil in a large wok/kadhai, add mustard seeds, cumin seeds & kallonji


• Once the seeds pop & splutter, add turmeric, red chilli powder & a pinch of hing


• Add the chickpea flour & yogurt mixture & cook on very low heat, keep stirring often


• Add salt & dry fenugreek leaves & mix well. Let it simmer until the mixture is of a custard like consistency. This will take about 25 mins


• While the kadhi is simmering away to a perfect consistency, Here's how you make the fritters,

For Pakodes/Onion fritters

• 2 onions - finely chopped


• 1 cup chickpea flour/besan


• 2 green chillies - finely chopped


• 1 tsp - red chilli powder


• 1 tsp - black pepper powder


• A pinch of baking soda


• Salt as per taste


• Oil for deep frying

Method:

• Mix all the ingrdients in a large bowl, add about 2 tbsp of water & make a batter. Make sure you add very little water as the batter should be fairy dry


• Heat oil in a wok, To check if the temprature is right, drop a bit of batter into the oil, if it floats & sizzles on top, its time to fry the pakodes


• Drop dollops of batter into oil & deep fry until golden brown

Dunk the pakodes into the kadhi & cook fo another 2 minutes.

Just before serving, temper with red/green chillies, a pinch of asafoetida & curry leaves. Close the lid immediately, for the flavours to infuse.

Serve with HOT steamed rice .. Enjoi !!!