Lets see the recipe in step by step
Making the Pakoras:
Take the Besan along with salt, chili powder in a bowl. Have the onions all chopped and ready
Slowly add water to get a lump less batter
Then add the onions and mix well.
you can scoop out the fritters with spoon and whisk well
Heat a pan with oil enough to deep fry the pakodas. Scoop out with spoon just enough to make medium sized pakoras.
Once they are cooked on both sides, drain them to a kitchen towel.
Making the Kadi
Get all the ingredients together.
Heat a tbsp of oil in a non stick pan. Add a tsp each of mustard seeds, cumin seeds, carom seeds and methi. Let splutter for a few seconds.
Then add chopped onions.
Stir till it is well browned.
Make a paste with yogurt and besan, then mix with water to make a very thin batter. Pour in the yogurt/besan batter to the pan.
add turmeric powder, salt
and red chilli powder
Stir everything well.
Ensure it is all mixed well.
you can get both the pakodas and kadi get going together.
Finally add garam masala
just before removing from stove add the pokodas, bring to boil
Serve it with either rotis or rice
Punjabi Kadi Pakoras
Source: Simran of Bombay Foodie
Besan / Chickpea Flour – 1/2 cup
Onions – 1 medium
Salt to taste
Red Chilli powder – 1/2 tsp
Oil for Deep frying
Curds / Yogurt – 1 cup
Besan/ chickpea flour – 1/3 cup
Water – 3 – 4 cups
Mustard Seeds – 1 tsp
Cumin Seeds- 1 tsp
Ajwain/ Carom Seeds- 1 tsp
Methi / Fenugreek seeds- 1 tsp
Onion -1 large
Turmeric powder a pinch
Salt to taste
Red Chili powder – 1/2 tsp
Garam masala – 1/2 tsp
Amchur/ Dried Mango powder – 1 tsp
Method to prepare:
For the Pakoras
Slice onions length wise. In a bowl, take the chickpea flour, add salt, red chili powder. Make a batter with water to get a semi thick consistency.
Heat a pan/ kadai with oil. When it is hot, dip onions in the batter and gently drop into the hot oil. Deep fry until crispy.
Drain and keep aside.
For the kadhi
Make a paste with yogurt and besan, then mix with water to make a very thin batter.
Heat a tbsp of oil. Add a tsp each of mustard seeds, cumin seeds, carom seeds and methi. Let splutter for a few seconds.
Add onion slices, fry till they turn light brown.
Pour in the yogurt/besan batter, add turmeric powder, salt and red chilli powder.
Bring to a boil, reduce the heat and let simmer for at least half an hour.
Keep stirring occasionally.
When you feel it is pretty thick, add the reserved pakoras, bring to boil. Add garam masala and Amchur powder to the gravy just before removing from stove.
Notes from Simran.:
She says this gravy needs to be stirred occasionally but otherwise you can leave it on its own to get cooked.
The kadhi has to be fairly thick – if you’ve had a thin, watery kadhi then it will be the Gujarati version. For a hearty Punjabi one,make it thick.
To all my ICC members, please link your Punjabi Kadi Pakoras post to Mr. Linky.