Outside it’s raining cats and dogs. A cupful of yogurt is in the fridge. Nobody is at home. I only had to make a simple lunch for my own. What could be more simple yet lip-smacking than Kadhi Pakoda. It’s my colleague who introduced me to this recipe. Being a bong, this Punjabi kadhi pakoda recipe was never served on my plate. I immediately fell in love with this super satisfying dish the first time I grabbed it. I nagged a lot about the recipe, and her mother gave me the recipe. It originated in the Rajasthani kitchen. People used to churn butter from milk and use the residual buttermilk to make Kadhi. But nowadays Punjabi cuisine takes a lion’s share in making this recipe daily. It became so popular in Punjabi houses that they now call it Punjabi Kadhi Pakoda. I think this is the beauty of a recipe that it really can break the border.
Let’s see how you too can prepare this in your kitchen.
Ingredients for Pakoda:
Gram flour (besan) – 1 Cup
Onion – 1 No. (medium size and chopped)
Green Chili – 2 Nos.
Turmeric powder – ¼ Teaspoon
Salt – To taste
Baking soda – A pinch (optional)
Water – as needed for binding
Oil – For deep frying
Ingredients for Kadhi:
Plain yogurt – 2 Cups
Gram flour – ¼ Cups
Turmeric powder – ½ Teaspoon
Red chili powder – ½ Teaspoon
Dry red chili – 1 No.
Carom seeds – 1 Teaspoon
Mustard seeds – 1 Teaspoon
Asafoetida (Hing) – A pinch
Green chilies – 2 Nos. (slit)
Curry leaves – 10 to 15 Nos.
Oil – 1 Teaspoon
Salt – To taste
Water – 2 to 3 Cups (as per desired consistency)
Procedure:
Prepare Pakoda:
Prepare the batter:
Take a mixing bowl. Now combine gram flour, turmeric powder, and salt. You may add a pinch of baking soda. It’s absolutely optional.
Add chopped onion and green chilies.
Add water a little by little and start mixing it by forming a thick batter. It should be thick enough to hold its shape, but simultaneously it should not be dry.
Fry the pakodas:
Take a wok or kadhai. Heat oil in the medium heat.
Drop the batter with the help of a spoon into the hot oil.
Ensure they don’t stick to each other.
Fry until golden brown.
Fry in batches.
Transfer it to a paper towel to soak the excess oil.
Prepare Kadhi:
Prepare the yogurt mixture:
Take a bowl.
Add yogurt to it.
Whisk until the yogurt becomes smooth.
Add gram flour, turmeric powder, red chili powder, and salt.
Mix well.
Add 2 cups of water and mix it all.
Prepare the kadhi:
Take a wok.
Heat oil on a medium flame.
Add dry red chili, mustard seeds, carom seeds, asafoetida (hing), green chilies, and curry leaves.
Let them sizzle for a few seconds.
Pour the yogurt mix.
Bring it to a boil while stirring to avoid any lump formation.
Assemble:
Add the pakodas to the kadhi and simmer the flame.
Bring it to your desired consistency.
Serve hot with steamed rice.
This recipe offers 4 servings.
Nutritional Value of Kadhi Pakoda per serving
| Calories | 2832 Cal | |
| Total Fat | 173.1 g | 222% of the Daily Value |
| Saturated Fat | 25.1 g | 126% of the Daily Value |
| Cholesterol | 8 mg | 3% of the Daily Value |
| Sodium | 646 mg | 28% of the Daily Value |
| Total Carbohydrates | 337.4 g | 123% of the Daily Value |
| Dietary Fiber | 169 g | 604% of the Daily Value |
| Total Sugars | 59.2 g | |
| Protein | 80.8 g | |
| Vitamin D | 0 mcg | 0% of the Daily Value |
| Calcium | 2088 mg | 161% of the Daily Value |
| Iron | 131 mg | 726% of the Daily Value |
| Potassium | 8883 mg | 189% of the Daily Value |
The percentage of the Daily Value is based on a 2000-calorie diet.
Conclusion:
Kadhi pakoda with rice is a tummy-full dish for my any-day lunch. Be it any super hectic day or a lazy one, this recipe never fails me. Hey! It’s a bit of an oxymoron. Come on. Make it on your own. And do tell me in the comment section how it went.
Enjoy!
Read other Recipes here.