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.

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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.