"Kadi Pakoda" is a traditional curd based curry from north India. The recipe and the tastes varies from state to state. This is the most accepted and widely used method.
Ingredients:
Besan --- 1 bowl
Dry red chillies --- 2 to 3, broken and de-seeded
Onion --- 1 big diced
Corinder seeds --- crushed and powder --- 1tbsp
Ajwain --- 1/2 tbsp
Jeera powder (roasted) --- 1 tbsp
Red chilli powder ---1/2 tbsp
Water --- about 300-400 ml
Curd --- 2 cups
Heeng -- pinch
Green chillies --- 2 to 3 finely chopped
Fenugreek seeds --- 2 pinches
Ginger- garli paste --- 1/2 tbsp
Coriander leaves --- handful- finely chopped
Oil --- 3 tbsp
Turmeric powder : 1/2 tbsp
Salt --- to taste
Sugar --- A pinch
Pakodas : Step 1
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Take Besan in a bowl + diced onion + chopped green chillies + coriander seeds powder + salt + ajwain + red chilli powder + roasted jeera powder + water. mix well and prepare pakoda dumplings. Deep Fry pakoda dumplings in hot oil till golden brown. Set aside to be used in the curry later.
Gravy mixture: Step 2
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2 cups curd + 2 cups water + salt + Turmeric + 1 cup besan + give it a whisk. Make sure there are no lumps formed. Keep aside.
# In a large wok prepare the main tempering. Heat oil + Add fenugreek seeds + dry red chillies + heeng.
# To this tempering add ginger garlic paste + chopped green chillies. cook for a minute on medium to high flame.
# Add to this the mixture prepared in step 2 + 1/2 red chilli powder. Once the whole mix starts boiling , add water 1/2 cup at a time to suit the gravy consistency to want.
# Add the pakodas + Sugar + coriander leaves . Simmer for 5-8 mins. Serve hot with Steamed Rice.
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| Punjabi Kadi Pakoda |
Ingredients:
Besan --- 1 bowl
Dry red chillies --- 2 to 3, broken and de-seeded
Onion --- 1 big diced
Corinder seeds --- crushed and powder --- 1tbsp
Ajwain --- 1/2 tbsp
Jeera powder (roasted) --- 1 tbsp
Red chilli powder ---1/2 tbsp
Water --- about 300-400 ml
Curd --- 2 cups
Heeng -- pinch
Green chillies --- 2 to 3 finely chopped
Fenugreek seeds --- 2 pinches
Ginger- garli paste --- 1/2 tbsp
Coriander leaves --- handful- finely chopped
Oil --- 3 tbsp
Turmeric powder : 1/2 tbsp
Salt --- to taste
Sugar --- A pinch
Pakodas : Step 1
-----------------
Take Besan in a bowl + diced onion + chopped green chillies + coriander seeds powder + salt + ajwain + red chilli powder + roasted jeera powder + water. mix well and prepare pakoda dumplings. Deep Fry pakoda dumplings in hot oil till golden brown. Set aside to be used in the curry later.
Gravy mixture: Step 2
---------------------
2 cups curd + 2 cups water + salt + Turmeric + 1 cup besan + give it a whisk. Make sure there are no lumps formed. Keep aside.
# In a large wok prepare the main tempering. Heat oil + Add fenugreek seeds + dry red chillies + heeng.
# To this tempering add ginger garlic paste + chopped green chillies. cook for a minute on medium to high flame.
# Add to this the mixture prepared in step 2 + 1/2 red chilli powder. Once the whole mix starts boiling , add water 1/2 cup at a time to suit the gravy consistency to want.
# Add the pakodas + Sugar + coriander leaves . Simmer for 5-8 mins. Serve hot with Steamed Rice.
