Full written recipe for Punjabi Kadhi Pakoda

Prep time: 25-30 minutes
cooking time: 30-35 minutes
Serves: 4-5 people

For pakoda
Ingredients:
• Coriander seeds 3 tbsp
For curd mixture:
• Curd 2 cups
• Besan 1/3rd cup
• Turmeric powder 1 tsp
• Coriander seeds 3 tbsp (crushed)
• Red chilli powder ½ tsp
• Ginger garlic paste 1 tbsp
• Salt to taste
• Water 7-8 cups
For kadhi:
• Ghee 1 tbsp
• Cumin seeds 1 tsp
• Fenugreek seeds ½ tsp
• Black pepper corns 4-5 nos.
• Whole Kashmiri red chillies 2-3 nos.
• Onions 1 medium sized (sliced)
• Hing 1 tsp
• Potato 2 medium sized (diced)
• Fresh coriander, a small handful
For final tadka:
• Ghee 1 tbsp
• Cumin seeds 1 tsp
• Hing ½ tsp
• Whole Kashmiri red chillies 1-2 nos.
• Coriander seeds 1 tsp (crushed)
• Kashmiri red chilli powder 1 tsp

Method:
• First, we’ll start by crushing the coriander seeds in a mortar pestle, add & coarsely crush them, you can also use mixer grinder by using pulse mode and grind them coarsely. We will use this crushed coriander seeds for making the pakodas & the kadhi & also in the final tadka.
• Let’s first start by making the curd mixture for kadhi, first take a bowl, add curd, further add besan, turmeric powder, crushed coriander seeds, red chilli powder, ginger garlic paste & salt to taste, mix well & further add water, mix well, and make sure to make a lumpfree mixture and keep it aside for making the kadhi.
• To make the kadhi, set a kadhai or wok on medium heat, add the ghee, let the ghee heat enough, add jeera, methi seeds, sabut kaali mirch, sabut Kashmiri red chilli, pyaaz and hing, stir & cook on high flame for 1-2 minutes.
• Now add potatoes and cook until the onions turn translucent, this may take around 2-3 minutes. Addition of potato is totally optional.
• As the onions turn translucent, add the curd mixture to the wok, make sure to stir once before adding, turn the flame to high flame and bring to a boil.
• Once the kadhi comes to a boil, slow down the heat to low flame, cover & cook for 30-35 minutes. Make sure to stir in regular intervals.
• After cooking for 30-35 minutes, you can see the kadhi has cooked along with potatoes, you can check the salt at this stage and adjust as per your taste. Also adjust the consistency of kadhi as per your preference by adding hot water.
• As the kadhi seems to be cooked perfectly, add freshly chopped coriander leaves.
• You can serve the hot kadhi by adding the pakoras 10 minutes before doing so the poakoras will be soft enough, keeping them for long time in the kadhi will make them soggy.
• You can elevate the flavour of the kadhi by adding


For pakoda
Ingredients:
• Onions 2-3 medium size (sliced)
• Green chillies 1-2 nos. (chopped)
• Carrom seeds ½ tsp (crushed)
• Fresh coriander, a small handful (chopped)
• Potato 1 medium size (chopped/small diced)
• Kashmiri red chilli powder 1 tbsp
• Turmeric powder ¼ tsp
• Coriander seeds 1 tbsp (crushed)
• Salt to taste
• Besan 1 cup
• Baking soda ¼ tsp
• Dry mango powder 1 tsp
• Water as required
Method:
• Now, take a bowl and add all the ingredients for making the pakoda, mix it well while squeezing the mixture, the moisture from the onions will help to bind the mixture.
• Further add little water and mix well, make sure to add very little water as the mixture needs to be combined well, and should not be anywhere pasty or thick batter.
• Set oil in wok on medium heat, and now roughly shape the mixture and drop it in hot oil, let the pakodas fry on medium heat, until light golden brown in colour.
• Once the colour turns light golden brown in colour, remove it over a sieve and let it rest for 5-6 minutes, by the time increase the flame to high heat and let the oil heat well.
• Once the oil is hot enough, add the half fried pakodas and flash fry them for 15-20 seconds or until they turn crisp & golden brown, make sure to not fry them for a longer time as they may turn dark and give bitter taste.
• Remove it over a sieve so the excess oil drains off. Keep it aside to be used to serve with the kadhi.


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