Kadhi does not need any introduction as it is one of the most relished dishes to a large extent across the north and central parts of our country.
Though variations are lots yet the basic ingredients are almost the same. From the west Sindhi, Gujarati and Rajasthani kadhi are famous and from north Punjabi and Himachali version is popular
Gujarati and Sindhi kadhi is prepared to add loads of veggies and is a little bit sweet whereas the Punjabi and Rajasthani version is kept spicy n sour and has loads of pakora
. Today I am going to share the Punjabi version and this is an integral part of their cuisine.
In this Punjabi style kadhi sour buttermilk/mattha/chaas and chickpea/besan is the base and onion- spinach(pyaz/palak) pakora /fritters are added to the prepared kadhi
|Kadhi Pakora (Punjabi Style)
Prep time 10 minutes
Cook time 30 minutes
Buttermilk or mattha or chaas – 6 cups
Chickpea flour or besan – 2 tablespoons
Salt, red chilly powder, garam masala powder, coriander powder and roasted cumin powder – 3 teaspoons each or tastewise
Asafoetida powder or heeng powder – 1 teaspoon
Finely chopped onions – 1 medium-sized
Finely chopped tomatoes – 1 big sized
Ginger, garlic and green chilly paste – 2 teaspoons
Cumin and coriander seeds – 1 teaspoon each
Whole red chillies – 3-4 nos.
Oil – 2 tablespoons for kadhi and 1 tablespoon for tadka
Deep-fried palak-pyaz pakode/fritters – 10-12 nos
First of all mix buttermilk/mattha/chaas and chickpea flour/besan. They can be mixed in a mixer to avoid lumps.
Heat oil in a kadhai and add chopped onions and sauté. Now add ginger, garlic, and green chilly paste and sauté.
Add chopped tomatoes and stir. Time to add salt and powdered spices. Cook this masala till it leaves oil.
Add besan mix buttermilk and bring to 1 boil.
When boiled simmer the gas and let it cook for 10 minutes.
and give 1 more boil. Switch off the gas and prepare for the final blast, the Tadka
DIRECTIONS FOR TADKA/ TEMPERING
Heat oil and add heeng or asafoetida powder.
Next, add cumin and coriander seeds and let them crackle.
Now add whole red chillies and pour this tadka over the prepared kadhi.