Punjabi Kadi Pakoras for ICC- OCTOBER

HI

I have been a little busy lately with the navarathri puja and my daughter’s exam:-). Do i sound like as if i am writing the exam:-(, Well, she is in her 12th grade and i guess i am really worried all the time jittery at times.When we were done with her exams and waiting for the results{which turned well!!] my computer conked off:-( arrghhh…… Why am i cribbing??????? that’s because i am again late in posting for ICC.

Srivalli announced this punjabi recipe for ICC of this month.Whenever i happened to see this dish in a restuarant i was very apprehensive to taste this. I always felt that besan and yogurt was not a great combo at all. But i tried this recipe which srivalli gave us from SIMRAN’S blog and I MUST ADMIT THAT : THIS IS DEFINITELY A GREAT COMBO!!!!!!Thanks Srivalli🙂

THE Recipe source: SIMRAN of Bombay Foodie

INGREDIENTS

FOR THE PAKORAS

Besan/ Chickpea flour 1/2 cup

Onion 1 finely cut

Chilli powder 1 tsp

Salt to taste

Water

Oil for deep frying

FOR THE KADHI

Yogurt/ curd 1 cup

Besan 1/3 cup

Mustard seeds 1 tsp

Cumin seeds 1 tsp

Ajwain/ Caraway seeds 1/2 tsp

Fenugreek seeds 1/2 tsp

turmeric powder a pinch

Red chilli powder 1 tsp

Water 3 to 4 cups

Salt to taste

Garam masala 1/2 tsp

Amchur powder 1 tsp

Onion 1 finely cut

PREPARATION

FOR THE PAKORAS

Cut onions finely. You can slice it too

In a bowl take the chickpea flour, add the salt and chilli powder.

Add enough water to make it into a batter of semi thick consistency

Add cut onions to it.

Mix well

Now heat oil in a pan/kadai and drop spoonful of this batter to make pakoras.

when deep fried and golden brown in colour drain them and keep it aside.

FOR THE KADHI

Mix the yogurt and the besan into a smooth batter. Add the water and make it into a very thin batter.

Heat a tbsp of oil in a pan and add the mustard seeds. When it splutters add the cumin, fenugreek and caraway seeds.

Add onions and let it brown

Now add the yogurt mixture and on it add the turmeric ,chilli powder and salt.

Bring it to a boil and then simmer it on low heat for another 20 minutes till it thickens.

Now add the garam masala , amchur powder and the pakoras

Let it heat up for a minute before you take it off the stove.

Yummy delicious kadhi with pakoras ready to be served with chapathis!!!!!!!!

Veena