Punjabi Kadi Pakora

There are some iconic dishes from the Indian Cuisine that dance on the palette, awaken the taste buds and enhance your gastronomical experience. Kadi Pakoda is one such special Punjabi quintessential creation that has enticed generations together. Rich, Creamy, Flavorful and outright delicious, this one when paired with some pulao can turn your meal into a joyous experience. This version of Kadi Pakora is inspired by the very famous Chef Kunal Kapoor. 

Rich, Creamy and Flavorful Kadi Pakoda

Ingredients for Kadi 

• 1.and 1/2 Cups Yogurt/Curd 
• 4 Tbsp Besan 
• 1/2 Cup Red Onions 
• 3 Tbsp Peanut Oil 
• 1/2 Tbsp Lehsun (Garlic) 
• 1/2 Tbsp Adrak (Ginger) 
• 1/2 Tsp Haldi (Turmeric) 
• 1.5 Tsp Kashmiri Lal Mirch (Red Chilly Powder)
• 1 Tbsp Jeera (Cumin Powder)  
• 1 Tbsp Dhaniya (Coriander Powder)
• 1/2 Tsp Methi Dana (Fenugreek) 
• 1/2 Tsp Hing (Asafoetida Powder) 
• 1 Tsp Jeera (Cumin Seeds) 
• 2 Tbsp Ghee (Clarified Butter)
• 2 Tsp Dhaniya (Coriander Seeds)
• 2-3 Sookha Lal Mirch (Dried Red Chilly) 
• Salt per your taste

Ingredients for Pakoda

• 1 Cup Besan 
• 1/2 Cup Red Onions (Chopped) 
• 1 Hara Mirch (Green Chilly chopped) 
• 1/2 Cup Palak (Spinach Chopped) 
• 1/2 Tsp Halsi (Turmeric Powder) 
• 1/2 Tsp Kashmiri Lal Mirch (Red Chilly Powder)
• 1 Tsp Jeera (Cumin Powder) 
• 1/2 Tsp Baking Powder

Procedure

• Whisk dahi, besan, haldi, kashmiri lal mirch, dhaniya powder, jeera powder and salt in a mixing bowl and bring to a smooth paste
• Add onion, ginger, garlic and mix

Whisk the dahi, besan and spices mixture to a thick consistency

• Add Water and mix everything and set aside 

Add water to the dahi besan paste, add onions, ginger and garlic and set aside

• In a pan heat oil and add methi dana, jeera, sookha lal mirch and hing and stir until they crackle
• Add the dahi mixture and set the flame to medium

Add the dahi besan onions mixture to the pan and allow it to cook on a medium to low flame

• Stir until the mixture comes to a boil

Allow the mixture to come to a boil

• Simmer the flame and allow this mixture to cook for a good 30 mins (keep stirring in between) 

Keep stirring the kadi, make sure it does not stick to the bottom of the pan

Allow the kadi to boil well to a thick consistency

• For making the pakoda, in a smaller bowl add besan, haldi, pyaz, palak, hara mirch, namak, baking powder, kashmiri lal mirch ka powder, dhaniya powder, jeera powder

Mix besan, onions, spinach and all spices in a small bowl

• Add little water and mix the ingredients to a thick consistency 

Make a thick batter for the mixture for the pakodas

• Heat oil in a deep pan and add small amounts of the batter to form pakodas. Fry until golden brown *make sure they are cooked from the inside too, the trick is to heat oil on a medium to low flame) 
• Remove the pakodas and let additional oil dry on a paper towel 

Fry the pakodas to a golden brown color, make sure they are cooked all the way through

• Now once the kadi is cooked well to a thick consistency, remove it into a serving bowl

Kadi is ready after 30 mins of cooking

• Add the pakodas to the kadi 
• To finish off the dish, give it a ghee tempering with dhaniya dana and jeera dana
• When they crackle, turn off the flame and add kashmiri lal mirch powder to the tempering
• Add this tempering n top of the dahi pakoda and serve hot        

Serve Kadi Pakoda with Hot Pulao or Plain Rice