Punjabi Kadhi Pakora

This particular dish was our comfort food during our winters in Delhi. My mother learned this dish from her friends in Delhi who made the most appetizing Punjabi Kadhi Pakoras for all of us. One of my Father's Best friend's Mr. Ahuja, his wife "Iqbal Aunty" cooked the best Punjabi Kadhi Pakora and it was her specialty. Our dinners at Ahuja Uncle's place would be the most anticipated one, as we kids used to love the Kadhi Pakora Aunty made so lovingly for us. Aunty used to ask our mom, what would kids love to eat? Our Mom would promptly reply, "Bhabhi Kadhi Pakora bana dijiye, bachhon ko bohot pasand hai". She used to always wonder why we love Kadhi Pakora as it was their comfort food and she would prefer to prepare much more better delicacy than this one. But one thing we would always tell her, that she cooked the most divine Kadhi Pakora and that is all we craved for.

For my blog followers, Kadhi is type of thick gravy which comprises of basic key ingredients Gram Flour and Yoghurt. Different regions of India have their own variation of Kadhi but these 2 key ingredients remain constant. The measurement of the these 2 ingredients differ for every region based on what type of Kadhi we want, either Gujarati Kadhi, Maharashtrian Kadhi, Punjabi Kadhi, Sindhi Kadhi, Haryana Kadhi and so on. The one that I have prepared is Punjabi Kadhi with Pakoras (Fritters) which is usually thick in consistency compared to others.

                                         

Ingredients for Pakoras:

1/2 Onion roughly diced

3-4 green chilies chopped

1/2 tsp Kasuri Methi

2 tbsp Gram Flour (Besan)

1 tsp Turmeric Powder

2 tbsp Red Chili Powder

1/4 tsp Ajwain

1/2 tbsp Yogurt (Curd)

Coriander chopped

Salt to taste

1/2 cup Water

Oil for frying

Method:

In a mixing bowl add all dry ingredients which means EXCLUDE Water. Mix it well and slowly start adding water. We do not need a liquid batter but a thick batter to hold the shape of a Pakora. Hence add water in intervals and mix the batter well enough to give you a good consistency.

In a kadai add Oil for frying and on medium flame let the oil heat. Once the oil is hot enough start making small round shaped balls from the batter and drop it in the oil slowly. Be careful at this stage as to not spill oil on your hands. If you find it difficult then with the use of a tablespoon start taking enough quantity of batter and put it in the oil with the spoon.

Fry the fritters until golden brown on medium flame. Remove the fritters on Paper Towel to drain out the oil and continue this step with the remaining batter.

Once done frying all the fritters, turn off the gas and keep the Kadai aside.

Ingredients for Kadhi:

1 cup Yogurt

4 cups Water

5 tbsp Gram Flour (Besan)

1 tsp Turmeric

1 tbsp Red Chili Powder

1/4 tsp Ajwain

1 tsp Ginger Garlic Paste

1/2 onion Diced/sliced roughly

1 tsp Cumin Seeds (Jeera)

5-6 Pepper Corns

1 tsp Fenugreek Seeds (Methi)

1 tbsp Ghee (Oil is also fine)

3-4 whole Red chilies 

Salt to taste

Method for Kadhi:

In a mixing bowl add yogurt, gram flour and with the help of whisker whisk the mixture to remove lumps. Add water, turmeric powder, red chili powder, ajwain, ginger garlic paste and salt to the mixture and mix well. Keep the mixture aside.

Take a pot and keep it on medium flame. Once the pot is heated enough, add ghee to it and add Cumins Seeds, Peppercorns and fenugreek seeds to the pot. Once the cumin seeds start spluttering add  Whole red chilies to the pot. Do not burnt the chilies, immediately add onions to it and cook it until they turn golden brown.

Add the mixture to the pot and give it a good stir. Add salt to it and give it a good mix.

Let the gravy boil on low flame for 5-10 minutes with the pot covered.

Keep checking the gravy in intervals to avoid burning. Check the consistency and if the required add 1 cup of water to the mixture. Let it boil for more 5 minutes and then lower the flame.

Take the Pakoras and start dropping them in Kadhi one by one delicately. 

Stir the Kadhi slowly without breaking the pakoras.

Tadka Preparation:

In a small pan add 1 tbsp Ghee and add whole red chilies to it on a medium flame.

Add 1 tbsp Red chili powder and 1 tsp of turmeric powder and let it heat up well. Use a small spoon to stir the ingredients well.

Once its hot enough turn off the gas and pour in the ingredients from Pan to the Kadhi in circular form.

Garnish with coriander and serve with hot rice or rotis.