Punjabi Besan Kadhi With Kabab Pakoda

Kadhi and specially Besan Dahi kadhi is a known recipe in every household,but different regions of India make it in different ways.Here is a Punjabi version of kadhi with a twist in the made Pakoras / fritters which are like floating kababs in gravy.

Ingredients:-

PAKODA

  • 1 cup finely chopped Onion / Pyaz
  • 1/2 cup Gram flour / Besan
  • Salt to taste / Namak
  • 1/2 tsp Chilli paste / Hari mirch
  • 1/2 tsp Turmeric / Haldi
  • 1 tsp Dry Fenugreek leaves / Kasoori methi
  • 1/4 tsp Onion seeds / Kalonji
  • 1/4 cup Water
  • Oil for frying

KADHI

  • 1+1/2 cup Curd / Dahi
  • 2 tbsp Oil
  • Salt to taste
  • 2-3 Bayleaves / Tej patta
  • 1/2 tsp Cumin / Zeera
  • 1/2 tsp Nigella / Kalonji
  • 1/2 tsp Fenugreek seeds / Methi Danna
  • 1/2 tsp Mustard seeds / Rai
  • 2-3 Dry Red chillies / Sokhi Lal Mirch
  • About 5 cups Water
  • 8-10 Curry leaves / Kadi patta
  • 2 Onions / Pyaz
  • 1/2 tsp Ginger paste / Adrakh
  • 1/2 tsp Garluc paste / Lasan
  • 1/2 tsp Turmeric / Haldi
  • 1/2 tsp Red chilli powder / Lal mirch
  • A pinch Asafoetida / Hing

Method :-

  1. For making Pakoda in a mixing bowl add finely chopped Onion,Gram flour,Salt,Chilli paste,Kasoori methi,Haldi and Kalonji.Mix
  2. Now add water and make a thick but loose batter.
  3. Drop the batter in small dumplings in hot Oil.
  4. Fry Pakoda over medium till golden brown and then strain out on paper towel.
  5. To make Kadi whisk Curd and Besan in a mixing bowl adding about 3 cups of Water to make lassi like thin batter.
  6. Heat Oil in a Kadhai. Now over low add Bayleaves,Cumin,Nigella,Fenugreek seeds,Mustard seeds,Dry Red chillies,Asafoetida and Curry leaves.Let it crackle over low for 30 seconds.
  7. Add Onions sauté over medium to high till translucent.
  8. Now putting heat low add Ginger-Garlic paste.Sauté for a minute.
  9. Add Chilli powder and Turmeric.Stir and just within few seconds add the made lassi along with 2 cup more Water and Salt.
  10. Giving kadhi a stir occasionally cook over medium-high heat.After it comes to boil let it cook for about 5 minutes.
  11. Add the made Pakora’s / fritters.Put off the gas stove cover and let the Kadhi rest for 5 minutes.
  12. Immediately serve hot with Rice.

Tips :-

  • As the Onions are finely chopped the give flavour of minced kabab to the Pakoda.
  • Serve the immediately after it’s done.If you keep it longer it will get thicker.

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