Punjabi Kadi Pakoda

"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.

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
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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.