KADI PAKODA
Ingredients
For onion pakoda:
For tempering:
Instructions
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FOR KADHI PREPARATION:
Firstly, in a large bowl take Besan, turmeric, chilli powder, ajwain, ginger garlic paste, salt and curd. Mix well forming a smooth paste. Now add 4 cup water and mix well. Keep aside.
In a large kadai heat oil and add methi, cumin, pepper, coriander seeds, red chilli and pinch hing.
Splutter the tempering without burning the spices. Now add 1 onion, 1 chilli and saute until onions soften. Further, add prepared Besan curd mixture and mix well.
Keep stirring until the mixture comes to a boil. Now half cover the kadai and simmer for 30 minutes.
Stir in between to prevent from burning. Add 1 cup water or as required and adjust the consistency. Punjabi kadai is ready, keep aside.
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ONION PAKORA PREPARATION:
Firstly, in a small bowl take onion, ginger paste, chilli, ajwain, turmeric, Kasuri methi and coriander ,add Besan, salt and mix well.
Squeeze and mix until the flour turns moist. Further, curd and baking soda.
Mix well forming a smooth pakoda mixture. Wet your hand with water and scoop out a small ball sized mixture. Wet hand prevents the batter from sticking.
Deep fry in hot oil, keeping the flame on the medium. Stir occasionally, until the pakoda turns golden brown and crisp.
Drain off the pakoda onto the kitchen paper to absorb excess oil. Drop in prepared onion pakoda into the kadhi.
Simmer for a minute or until the pakoda absorbs kadhi.
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PREPARE THE TEMPERING .
Add cumin, dried red chilli, chilli powder.
Pour the tempering over kadai and add coriander. Mix well.
Finally, enjoy kadhi pakoda with jeera rice or steamed rice.