Meena's Taste Mantra

Punjabi Kadhi Pakoda - Yogurt based curry with Fenugreek Fritters

Punjabi Kadhi Pakoda is one aromatic dish and this is sure to bring out the child in you irrespective of the biological age! Reason - Methi Pakodas! This may be a common feature in all households where this dish is prepared! As the Methi Pakodas are being made...they disappear! Finally a strict warning has to be issued that no more disappearing Pakodas as there would be none to be a part of this special Punjabi Kadhi Pakoda ! Cannot help it too...the hot hot Methi Pakodas are so tempting that one cannot resist! Amma makes double the quantity and she keeps a visual track...when the level dips beyond a certain mark...Appa and I are debarred from entering the kitchen!

This is such a yummy dish that as I write about it, my mouth is watering!!!

INGREDIENTS

1 1/2 cup Sour Yogurt

4 tblsp Besan | Chick Pea Flour

1 Onion, medium, sliced

1 Potato, medium, peeled and finely diced

1 tblsp Adrak | Lahsun | Green Chilli - Ginger | Garlic | Green Chilli Paste

1/2 tsp Red Chilli Powder

1/4 tsp Haldi | Turmeric Powder

To taste Salt

24 Methi Pakodas

1 tblsp Oil

5 to 6 Lavang | Cloves

15 Kali Miri | Black Pepper

1 tsp Jeera | Cumin Seeds

1/2 tsp Methi | Fenugreek Seeds

A Pinch Hing | Asafoetida Powder

1/2 tblsp Adrak | Ginger. finely chopped

4 Sukhi Lal Mirch | Dried Red Chilli

METHOD

For Kadhi

In a mixing bowl, combine besan, yogurt, adrak-lahsun-green chilli paste, red chilli powder, haldi and salt.
Add 500 ml water and whisk well to get a lump free batter. Add 500 ml water again and whisk well.
In a deep non stick pan, heat oil and add lavang, jeera, kali miri, methi and saute for a minute.
Add hing, chopped adrak and dried red chilli. Saute for few seconds.
Add sliced onion and saute till the onions become translucent.
Add diced potatoes and mix well.
Saute for 5 minutes.
Whisk besan-yogurt mixture again and add to the non stick pan.
Stir to mix well and cook for 18 to 20 minutes on medium flame, stirring continuously so that there are no lumps.

For Methi Pakodas

Click THIS LINK for the recipe.

Place Methi Pakodas in a serving dish and pour kadhi on top.
Serve hot with any Rice | Biryani | Pulav.

We enjoyed Punjabi Kadhi Pakoda with Mughlai Channa Dal Pulav.

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.