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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!!!

Punjabi Methi Pakoda Kadhi

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
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

Punjabi Methi Pakoda Kadhi Methi Pakoda Punjabi Methi Pakoda Kadhi
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
  • 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.




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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.
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