PUNJABI KADHI PAKODA / AUTHENTIC KADHI PAKODA

#Kadhipakoda,#Authentickadhipakoda,#healthy indianfood,#kadhichawal,indiancuisine,#Punjabikadhi KHADI PAKODA with #thesingingchef Hope you enjoy my singing along with the delicious recipe 🙂 Follow me on instagram @sovis_kitchen INGREDIENTS For the pakoda • Onions (chopped) - 1/2 cup • Coriander leaves/Cilantro (chopped) - 2 tbsp • Curry leaves - 1 tbsp • Kasuri emthi / dried fenugreek leaves - 1 tsp • Turmeric powder - 1 tsp • Ginger-green chili paste - 1 tbsp (grind an inch piece of ginger with 2-3 green chilies) • Besan/gram flour/chick pea flour - 1 cup • Salt - as per taste • Cooking soda - 1/2 tsp • Water - as required (approx 1/3 cup) ___________________________________________ For the khadi • Curd/Thick buttermilk - 2 cups • Turmeric powder - 1/2 tsp • Ginger-green chili paste - 2 tsp • Salt - as per taste • Besan/gram flour - 2 tbsp • Water - 2 cups • Oil - 2 tbsp • Jeera/Cumin - 1 tsp • Fenugreek seeds/methi - 1/4 tsp • Dried red chili - 1 • Onions (sliced) - 1/2 cup • Hing - 1/2 tsp • Curry leaves - 2 sprigs • Kasuri methi/dried fenugreek leaves - 1 tsp • Turmeric powder - 1 tsp • Coriander leaves/Cilantro - 1 tbsp PREPARATION METHOD In a bowl, add all the dry ingredients for the pakoda and mix well. Add water as requrired to form a semi soft dough as shown. Heat oil in a kadhai to medium. Make small portions of the dough (about an inch in size) and deep fry them in the oil. Remove from oil when they turn golden brown in color. In a separate bowl, add 2 cups of curd. Add the turmeric powder, ginger-chili paste, salt and besan and whisk well together to form smooth paste with no lumps. Add water and set aside. In a kadhai or pan, add oil and heat to medium-high. Add the jeera, methi and red chili and sauté for a minute. Add-in the onions, hing, curry leaves, kasuri methi, turmeric powder and sauté for one more minute. Add-in the curd mixture and stir continuously for 5 minutes till it starts to boil. Then continue boiling for another 5 minutes. The kadhi should start to thicken. Turn off the heat and transfer to a serving bowl. Depending on your desired spice level, you may season with kashmiri red chili powder and dry red chilies (optional). Garnish with coriander leaves. Add the pakoda to the kadhi just before serving to prevent sogging. Enjoy your healthy and delicious Kadhi Pakoda with hot rice 😋 Links to a few of my other recipes - Dal Kichdi -    • DAL KHICHDI RECIPE   Kadhai Paneer -    • KADAI PANEER RECIPE   Lauki Kofta Curry -    • LAUKI KOFTA CURRY / BOTTLEGOURD KOFTA CURRY   Dhaba style Rajma Curry -    • Dhaba Style Rajma Curry   Kadhi pakoda is a Punjabi dish quite popular in India. It is not only tasty, but also a healthy curry. Though it contains fried pakodas, the kadhi or the curd part of it balances the heat and eases the digestive system. It is for this reason that it is commonly prepared during the winters. It is very simple to make and is commonly made when one has run out of vegetables. This makes it a perfect dish to prepare during these lockdown times. Apart from the basic ginger, chili and onions, it does not require any major vegetables. Another added advantage, is that this dish is keto and diabetic friendly. There are, of course, numerous variations to this dish as well. Some add raw mango, okra or even boiled chick peas. It is, in fact, prepared all over India in different forms, but the above version is the most common one that originated in Punjab. Though kadhi pakoda is most commonly eaten with hot plain or jeera rice, it can also be eaten as an accompaniment to roti. So go ahead and try this delicious recipe and let me know in the comments below. #kadhipakoda, #dahipakoda, #kadhirice, #kadhichawal, #indiancuisine, #easylockdownrecipe, #novegetablecurry, #easycurry, #curdcurry, #healthyindianfood, #indianketo, #indianwinterfood, #punjabikadhi