Punjabi Kadi Pakoras - ICC Event September 2010

Punjabi Kadi Pakora

This post goes for the ICC event for the month of September 2010.

Hi Friends, Back to ICC event after a gap of two months, before last month we are moving from California to Atlanta and busy in packing and unpacking of things and hence could not participate and last month my Sister-in-law and family came to my place to spend some time together, So no time for me to look into the event also busy in enjoying time with my Sister –in –law and my sweetest nephew. So this time I really don’t want to miss the event and when Srivalli  posted the September challenge I was really happy to hear that as Panjabi Kadi Pakoras is one dish I always thought of trying and due to my laziness it got postponed from days to months and finally achieved it today . It’s easy to prepare and my pakoras came out really very well so soft and the kadi came out very well with a thick consistency and pakoras came with a small little tails at the end, By the time R came back to home I served him the hot  Kadi pakoras with Roti . Within no time the bowl is completed and my job is to refill the Kadi in his bowl before I eat my 2 rotis. So you can understand how it turned out. There is a small variation  in the recipe given by Srivalli , I added ginger, green chillies mix to the yogurt and Besan mixture and the pakoras are only simple Besan balls with a little bit of Baking soda added to it .Thanks to Srivalli for sharing the recipe, So here goes my recipe:

For Kadi

• Besan / Senaga-pindi – ¼ cup
• Yogurt/ Curd – 1 cup (sour curd is preferably the best)
• Green chillies – 3
• Ginger – ½ inch piece
• Onion – 1 small one cut into length wise
• Salt as per taste

For Seasoning:                                                                                      

• Methi seeds/Menthulu - 1 tsp
• Avalu/Mustard Seeds – 1tsp
• Hing /Inguva/Asafatodia – 2 pinch
• Dry Red Chillies – 2
• Few Curry leaves (optional)
• Few Cilantro leaves (optional) for garnishing.

For Pakoras:

• Besan – 2 tbsp
• Oil for Deep Frying

 Method:

For Kadi:

• Mix the Besan into yogurt without forming any lumps and add little salt to it and whisk it well. (Don’t forget to add salt to the mix, once we keep on stove top there might be a chance of curd mix getting spoiled)
• Grind the green chillies and ginger and add it to the yogurt mixture   and keep it aside.
• Heat a pan and add some oil for seasoning and add Avalu, Menthulu and Hing and red chillies and once they start spluttering add the length wise cut onions and fry them till transparent or golden brown in colour, stir them in the middle (don’t turn them to black) 
• Finally add the seasoning with onions to the yogurt mixture and bring the whole mixture to boil.
• Mean while, Prepare the batter for pakoras.

Preparation of the Batter for Pakoras:

• Take a small bowl with Besan into it and add slowly little bit of water to make semi – thick batter consistency.

Method for Preparing Pakoras:

• Make small ball from that batter and drop it in the oil and fry the pakoras till golden brown in the colour and remove them from oil and place them on paper towel to absorb the excess oil.
• Soak the pakoras in Luke warm water for a minute and add the Pakoras to the Kadi.

• Boil the Kadi along with Pakoras for some 3 min and garnish it with curry leaves and cilantro leaves.

• Serve hot kadi with pakoras.

Besan and Yogurt mixture 

Onions,Ginger and Green chillies 

Onions in seasoning

Pakora (Besan Batter)

Pakora in oil 

My Kadi Pakora with little tails (hahaha...)

Pakoras Dipped in Kadi

 

Punjabi Kadi Pakora