Organic Kadhi Pakoda - Authentic Punjabi Recipe

Ingredients

For the Pakoda

• 1 cup thinly sliced onions 
• 1 cup organic besan (gram flour)
• 1/2 teaspoon red chilli powder 
• 1/2 teaspoon organic turmeric powder 
• 1/2 teaspoon ajwain 
• 3/4 teaspoon salt or as per tatse
• ¼ cup water (add as required)

For the Kadhi mixture:

• 1.5 cups full fat sour curd 
• 3 cups water (use as required)
• 1/2 teaspoon red chilli powder 
• 1/2 teaspoon organic turmeric powder 
• 1.5 teaspoon salt 
• 8 (50 grams) tablespoon besan 

For the Kadhi tempering:

• 2 tablespoons of desi ghee
• 1 teaspoon cumin seeds 
• a generous pinch of asafoetida 
• 8 to 10 curry leaves 
• 8 to 10 fenugreek seeds (methi seeds)
• 2 green chilies slit
• 2 red chilies
• 1 small onion chopped
• 1 tablespoon chopped/grated ginger 
• 1 tablespoon chopped garlic (optional)

Steps to make Kadhi Pakora

Make the Kadhi Mixture

1. Take 1.5 cups sour curd in a big bowl and whisk till it becomes smooth
2. To the curd, add besan, red chilli powder, turmeric powder and salt.
3. Stir the curd and mix everything. Add water little by little while mixing.
4. You can use a whisker to mix in order to avoid lumps. Avoid using a blender.

Make the pakoda

1. Take the sliced onions in a bowl and add salt to them.
2. Add besan to the onions and mix well. 
3. Now add the ajwain, chilly powder and turmeric powder. Mix well.
4. Cover the mixture and keep it aside for 30 minutes.
5. The onions release their water after mixing the salt and other ingredients. Based on the moisture in the mixture, add water. You can add water spoon by spoon as well.
6. In a kadhai, heat oil.
7. Use you hands to take some amount of onion mixture in the hands and drop it in small portions in the oil.
8. Turn over the pakoras after they are cooked partially.
9. The pakoras must be golden and crispy. 
10. Remove the pakodas from the oil and place on a paper towel to soak the extra oil. 
11. Fry all the pakodas in the same way. Keep aside.

Make the Kadhi

1. In another kadhai heat the ghee. We recommend that you use a large bottomed kadhai for the best result.
2. Once the ghee is hot, add the cumin seeds, methi seeds and asafoetida.
3. When the methi seeds change their colour, add curry leaves and onions and saute for 3-4 minutes.
4. Add the ginger, garlic, green chilies and red chilies and stir well.
5. Stir for a minute on low flame and then switch off the flame.
6. Add the kadhi mixture which you have made earlier 
7. Now switch on the flame and bring the kadhai to boil while still on low to medium flame. Keep stirring continuously. 
8. It might take 8-10 minutes for the kadhi to boil. Once it boils, reduce the flame to low and cook for another 5 minutes.
9. The kadhi will become thick when you cook it. If it feels too thick, just add some hot water to make it thin. 
10. Add the pakoras in the kadhi and switch off the flame. Cover the kadhi and let the pakoras soak in the kadi for 5 to 10 minutes.
11. sprinkle some garam masala if you like the taste on the top of this kadhi.
12. Add some chopped coriander leaves to garnish and serve with steaming hot rice.