Kadhi Pakodi (or just kadhi), is a popular North Indian preparation that consists of a thick mildly spicy gravy made of gram flour, yogurt, and spices, with batter fried dumplings, called pakodi, in it. This dish sees slight variations across the North Indian region, with different cooking method and ingredients incorporated in different states. For example, a typical Bihari kadhi mostly has a plain gram flour dumpling; a Gujarati kadhi is slightly sweet in taste; Sindhi kadhi is of a thinner consistency made for a more spice loving palate; while a Punjabi kadhi pakodi features batter-fried onion fritters (pyaaz pakodi) in place of a plain pakodi; and so on.
Served with chapatti or plain steamed rice, the dish is eaten mostly during winter seasons as the yogurt in the kadhi acts as a cooling agent. So get ready to feast on a rich Punjabi kadhi this summer with this recipe.
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Print Recipe Punjabi Kadhi Recipe
For the pakode
Place the gram flour in a bowl. Add the onion, fenugreek leaves, ginger, carom seeds, chilli powder and salt, and mix. Add about one-fourth cup of water and mix well.
Heat sufficient oil in a non-stick kadai; drop small portions of the mixture into the hot oil and deep-fry till golden brown. Drain on absorbent paper and set aside.
For the kadhi
Whisk the yogurt well and add the gram flour and whisk thoroughly till smooth. Then add the turmeric powder, salt and three cups of water and mix well.
Heat the oil in a non-stick kadhai. Add the fenugreek seeds, cumin seeds, and red chillies, salt and three cups of water and mix well.
Now add the ginger and sauté for a minute. Stir in the yogurt mixture, bring to a boil and cook on low heat for about fifteen to twenty minutes, stirring occasionally.
Add the chilli powder and fried pakode, and continue to simmer for two to three minutes.
Serve hot with steamed rice.