Punjabi Kadhi! Who doesn’t know about this famous traditional dish from Punjabi Cuisine; not only popular in Punjab or North India, it is well known for its flavorsome taste in whole India & outside also.
Kadhi or Kadhi Pakodi is a side dish with two inseparable bonding portions of Pakodi & Kadhi. Pakodi-s are fluffy & light fritter-balls of gram-flour and Kadhi is sour yogurt-gram flour gravy.
Kadhi is a traditional dish in North India and possesses a must-present position in each and every auspicious occasion be it festivals like upcoming Karwachauth, Diwali etc or post-rituals meal on various Hindu Ceremonies like wedding etc.
Long back here, I had shared another traditional dish called Karayal which can be said cousin of Kadhi. Give a look how does the cousin of Kadhi, Karayal look like. And then do give me your vote, which one is more flavourful & good looking 🙂 . I will enjoy seeing what results show. I can’t give judgement; if I have both in front I’ll gobble up both wholly with chawal (Cooked Rice) leaving no traces 😉
For this Punjabi Kadhi, the Pakodi prepared are going to be something unique & different with blend of Fenugreek leaves & other whole spices like coriander, carom seeds etc. With this blend pakodi-s come out very flavourful. These pakodi-s/ Pakodas can alone be served as snacks or accompaniments to tea. However, when they get fused with kadhi, they become sinfully delicious. Pair up Kadhi with Chawal and indulge, feel awesome.
Here goes its recipe-
Time Taken- For Preparation-25 min
For Cooking- 40 min
Category- Side dish
For Pakodi-s/Gram flour fritters
Gram flour/Chickpea flour- 1 cup
Fresh Fenugreek leaves- ¼ cup (roughly chopped)
Red chilli Powder- 1tsp
Turmeric- ¼ tsp
Carom Seeds- ½ tsp
Roasted Coriander Seeds- ¼ tsp
Roasted Cumin Seeds- 1tsp
Baking Powder- ¼ tsp
Salt- to taste
Water- as required
Oil- For deep frying
For Kadhi/ Yogurt Gravy
Thick Yogurt- ½ cup (Sour is best)
Gram flour- ¼ cup
Turmeric- 1 tsp
Salt- a bit + adjusted to taste
Water-¼ cup + 3 cups
Oil- 1 tbsp
Asafoetida- 1/8 tsp
Dry Red Chillies-2 broken
Curry Leaves- 6-8 small
Steps to follow-
- Take all the ingredients under “For Pakodi/ Gram flour fritters” except water and oil, in a large bowl and roughly mix.
- Now start adding water as required (2 tbsp at a time) in the mixture to acquire thick batter consistency (neither very runny nor very thick like dough but going higher on thicker side).
- Whisk this batter hard. Keep whisking until it is light; you can check it has become light by dropping a small drop-ball of batter in a bowl full of water. It should rise instantly instead of sinking down to the bottom; even if drop-ball sinks a bit & rises after a lag of fraction of second, then also you need more whisking. Go for whisking again until you get the test right (all this is done to get fluffy & light pakodi-s). This was preparation for Pakodi-s.
- Now do the preparation for Kadhi. Take the ingredients under “For Kadhi/Yogurt Gravy” except 3 cups of water, in another bowl and whisk into a lumpless mixture. Put aside.
- Heat oil in a deep pan/fryer for deep frying, on high flame. Check whether it’s hot by dropping a small drop-ball of batter; it should rise & sizzle instantly.
- Now lower the flame to medium; start dropping small balls of the batter directly in to the frying oil, either with hand or spoon.
- When you are done with dropping few balls, higher the flame to medium-high & fry until they start turning nice golden brown.
- Quickly lower the flame to low (so that they don’t get overdone) and take out the fried balls/fritters on an absorbent paper. Similarly go for other slot of fritters.
- Meanwhile you are working on later slot of fritters, Place a deep heavy bottomed vessel on other flame and pour in the yogurt mixture for kadhi along with 3 cups of water & adjusted salt. Leave it to boil.
- When it starts bubbling & boiling. Keep it to simmer for few more minutes.
- In midway, add prepared Pakodi-s and let it simmer again so that they absorb flavour of kadhi & kadhi gets a desired/thick consistency like gravy.
- Meanwhile prepare tempering in a tempering pan by heating a tbsp of oil there in and then adding remaining ingredients under “for tempering”. When they sizzle & start changing color. Transfer it to the vessel of Kadhi in swirling manner.
- Turn off flame; take out serve hot garnished with curry leaves. Relish with Cooked Rice (Kadhi-chawal, made for each other pair) or roti-s/Phulkas.
- Whisking batter for pakodi until it is light, is important to get soft, fluffy & light pakodi-s.
- Keep size of Pakodi small so that they are well cooked inside also.
- While kadhi is simmering,you can add pakodis midway or when it is going ¾ done because adding pakodis earlier would surely help in absorbing flavoured kadhi but due to their softness and fluffiness they would absorb excess of kadhi and result in their mash & more thickening of kadhi.
- Pakodi-s can also be enjoyed as snacks alone.
If you liked the recipe you might also like Karayal
- Punjabi Kadhi (mealisready.wordpress.com)
- Kadhi Pakora Recipe (cravecookclick.com)
- Palak Kadhi (chefdivya.wordpress.com)
- Moong Dal Kadhi (mythologicalcontemplation.wordpress.com)
- Sol Kadhi / Kokum Curry (deelightfullyveg.wordpress.com)
would love to hear from you: