Punjabi Kadhi Pakodi (Baisakhi Special)

Ingredients:

Punjabi Kadhi Pakodi (Baisakhi Special)

Pakodis:

1 1/2 Cup Gram Flour (Besan)
1 Medium small chopped onions
1 tsp whole carom seeds (Ajwain)
1 1/2 tsp of dry fenugreek leaves ( Kasuri methi)
1 tsp Red Chilly powder
1/2  tsp turmeric powder
Pinch of baking soda
Salt to taste
Oil for deep frying

Kadhi:
2 cups curd (dahi)
2 cups water
4 1/2 tbsp gram flour (Besan)
2 tsp Green chilly Paste
11/2  tsp Ginger paste
1 1/2 tsp Garlic paste
1/4 tsp turmeric powder
4-5 Cloves (Laung)
Salt to taste

Tempering:
11/2 tbsp Ghee
1 tbsp olive oil
1 tsp cumin seeds
Pinch of Asafoetida (Hing)
1 tsp of dry fenugreek leaves ( Kasuri methi)
4-5 curry leaves
1 tsp Red chilly powder
2 Whole Kashmiri Red chilly

Recipe:

Kadhi
In a deep Pan Mix curd with water, gram flour, green chilly paste, ginger paste, garlic paste, turmeric powder and salt till smooth and no lumps. Now bring the mixture to boil. Mean while make pakodis.

Pakodis
In a bowl Mix gram flour with little water (to make thick batter), chopped onion, carrom seeds, dry fenugreek leaves, turmeric powder, red chilly powder, baking soda and salt to taste. Heat oil in a pan and once done deep fry pakodis till crisp and golden brown from outside. Use tissue paper for draining out extra oil. Keep aside

 Now once the Kadhi mixture comes to boil add pakodis in it. Now its time for tadka  (tempering). (keep simmering on a low flame, you will require a little water at this point of time about 1/2 cup, as after adding pakodis, kadhi becomes thick).

Tempering.
In a small pan pour olive oil, ghee and add cumin seeds, Once it splutters add hing, curry leaves (be careful
while adding curry leaves, as it pops up suddenly), dry fenugreek leaves, whole kashmiri red chilly and lastly, red chilly powder (While adding red chilly powder turn off the flame as it burns and turns black easily). Pour the tempering in simmering kadhi pakodi. Cook for few minutes after tempering. And serve hot. Garnish it with Coriander leaves. (I even garnish with hot ghee mixed with Red chilly powder, and pour it while serving)

Baisakhi Special (Kadhi Pakodi)

Notes: 1) It is advisable to make pakodis first so that it comes to room temperature before adding it to kadhi.
2) As in pakodi mixture itself we have used baking soda to make it soft. But if you do not want to use soda than after frying add pakodis immediately in water and let it remain until it comes to room temperature, it will turn soft. But it is advisable to add soda if possible.

Serves: 4
Time: 20-25 minutes (overall)