Punjabi Kadi Pakodi Recipe Video
it is an easy to make punjabi kadi pakodi recipe. One of my favorites, this is also a very popluar Indian recipe. Please try it and let me know how this recipe turns out for you.
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientBesan
Ingredients
Gram Flour – 2 cups
Buttermilk – 4 cups
Turmeric Powder – ½ teaspoon
Red Chilli Powder – ½ teaspoon
Baking Soda – ¼ teaspoon
Onions - 1, chopped
Boiled Potatoes
Oil - for frying
Cumin Seeds – 1 teaspoon
Mustard Seeds – ¾ teaspoon
Nigella (kalonji) – ½ teaspoon
Fenugreek Seeds (Methi) – ½ teaspoon
Asafetida (Hing) – ¼ teaspoon
Whole Red Chillies - 5
Ghee (for tempering)
Directions
GETTING READY
1. To make the pakoras, add buttermilk to the gram flour to make a thick, smooth batter.
2. Add turmeric powder, red chilli powder, baking soda, chopped onions and potatoes into the batter and mix well.
MAKING
3. In a wok, heat the oil, just below smoking point. Drop batter by spoonfuls in batches to make small. Drain on a paper towel and soak in a bowl of water immediately.
4. Mix the other cup of gram flour with the remaining buttermilk and water. If you see any lumps, just let the mixture stand for a few minutes and then stir again; the lumps will dissolve.
5. Retain just 1 tablespoon of oil in the wok. To the hot oil, add cumin, mustard, nigella, and methi seeds, hing, and the whole red chillies.
6. Stir and add the turmeric and red chilli powder.
7. Give the gram flour-buttermilk mix a good stir and pour into the wok.
8. Turn the heat to medium, add salt, and stir. The kadhi will begin to thicken. Add more water if needed; the consistency should be that of very thick creamy soup.
9. Bring the kadhi to a boil, add the pakoras, and stir.
10. Turn the heat down to a simmer. Cover and cook for 20 minutes to half hour, stirring occasionally to keep it from sticking to the bottom.
11. Transfer the kadi to the serving bowl.
SERVING
12. For the final flourish, just before serving, heat a teaspoon of ghee. To it add cumin and red chilli powder, and pour it over the kadi. Serve hot with rice.
1. To make the pakoras, add buttermilk to the gram flour to make a thick, smooth batter.
2. Add turmeric powder, red chilli powder, baking soda, chopped onions and potatoes into the batter and mix well.
MAKING
3. In a wok, heat the oil, just below smoking point. Drop batter by spoonfuls in batches to make small. Drain on a paper towel and soak in a bowl of water immediately.
4. Mix the other cup of gram flour with the remaining buttermilk and water. If you see any lumps, just let the mixture stand for a few minutes and then stir again; the lumps will dissolve.
5. Retain just 1 tablespoon of oil in the wok. To the hot oil, add cumin, mustard, nigella, and methi seeds, hing, and the whole red chillies.
6. Stir and add the turmeric and red chilli powder.
7. Give the gram flour-buttermilk mix a good stir and pour into the wok.
8. Turn the heat to medium, add salt, and stir. The kadhi will begin to thicken. Add more water if needed; the consistency should be that of very thick creamy soup.
9. Bring the kadhi to a boil, add the pakoras, and stir.
10. Turn the heat down to a simmer. Cover and cook for 20 minutes to half hour, stirring occasionally to keep it from sticking to the bottom.
11. Transfer the kadi to the serving bowl.
SERVING
12. For the final flourish, just before serving, heat a teaspoon of ghee. To it add cumin and red chilli powder, and pour it over the kadi. Serve hot with rice.
Editors Review
For all those Indian foodies, who crave for authentic Kadi pakodi, here is the recipe. This dish is quite a regular entry for Punjabi meals. Go through the video, to learn the easy process of reproducing this recipe at your kitchen.Questions, Comments and Reviews
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