Punjabi Besan pakoda kadhi
Punjabi Besan Pakoda Kadhi is amazingly simple and very tasty crowd pleasing dish. This tantalizingly kadhi is a blend of yogurt and besan. It is prepared by whisking the sour yogurt with water and gram flour, and then cooking the liquid with spices, over medium heat until it becomes thick then besan pakodis are added and simmered into the thick besan yogurt gravy. Usually kadhi is prepared for lunch and served with plain boiled rice.
Besan kadhi is a change in lunch menu especially when bored of eating dal and sabzi (vegetables). It is always a favorite dish for weddings lunch buffet or lunch parties. Most people love kadhi including children and it is cooked regularly in most Indian households.
Kadhi is prepared little different in every region of India. Sindhi kadhi, Gujarati kadhi, Punjabi Kadhi are one of the popular kadhi’s, but Punjabi Besan pakoda Kadhi is most popular in north India and is commonly made in North Indian households.
Besan kadhi is a change in lunch menu especially when bored of eating dal and sabzi (vegetables). It is always a favorite dish for weddings lunch buffet or lunch parties. Most people love kadhi including children and it is cooked regularly in most Indian households.
Kadhi is prepared little different in every region of India. Sindhi kadhi, Gujarati kadhi, Punjabi Kadhi are one of the popular kadhi’s, but Punjabi Besan pakoda Kadhi is most popular in north India and is commonly made in North Indian households.
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Ingredients for kadhi:
1 Cup besan (gram flour) ½ Cup plain yogurt 2 Tablespoons lemon juice or according to your taste 2 Whole dry red chilies- Break each whole red chili into 2 pieces 1 Teaspoon methi (fenugreek seeds) 1 Pinch of hing (asafetida) 1 Tablespoon vegetable oil ½ Teaspoon turmeric powder 2 Teaspoons salt or to your taste Cooking measurement conversion Measurement converter |
Besan (Gram flour)
Plain Yogurt
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Fenugreek seeds, red chilies
and asafetida
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Lemon juice
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Ingredients for hot chili tadka:
(Hot oil) 2 Tablespoons butter or ghee 2 Teaspoons crushed chilies or red chili powder |
Crushed chilies and Butter
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Directions:
1. In a bowl add Besan, yogurt and ½ cup of water.
1. In a bowl add Besan, yogurt and ½ cup of water.
In a bowl add Besan
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Add Yogurt in Besan
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2. With a hand mixer mix Besan and Yogurt with water for a minute then add
5 cups of water little at a time and mix, make sure there are no lumps.
5 cups of water little at a time and mix, make sure there are no lumps.
Add water
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Mix Besan & Yogurt with a hand mixer
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3. On medium heat add 1 tablespoon oil in large sauce pan, add fenugreek seeds,
asafetida and fry them for 2 minutes or until the fenugreek seeds become
brown, add dry chilies pieces and fry them for less than a minute or till they
become brown.
asafetida and fry them for 2 minutes or until the fenugreek seeds become
brown, add dry chilies pieces and fry them for less than a minute or till they
become brown.
Kadhi mix
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In a Pan add oil, Fenugreek seeds & asafetida & fry
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Fenugreek seeds are fried
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Add red chilies & fry
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4. Add Besan and yogurt mixture into the pan add turmeric powder and salt, with a serving spoon immediately start stirring for few minutes, otherwise Besan will start forming the lumps. Turn the heat to medium high.
Add Besan and Yogurt mix
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Add turmeric and salt
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5. In 5 to 6 minutes Besan mixture will start boiling and get little thicker, add
3 more cups of water, let it cook, turn the heat down to medium low, stir
periodically.
3 more cups of water, let it cook, turn the heat down to medium low, stir
periodically.
Mix turmeric powder and salt well
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Besan mix become thick
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6. Cook for 15 to 20 minutes add lemon juice, mix and cook for another 10 to 15
or until Besan taste cooked and lemon juice blend in.
7. Add squeezed pakodis and 2 cups of water, Cook for five minute on low heat,
and turn the stove off. It takes almost 45 to 50 minutes to make kadhi. (See
below how to make pakodis)
or until Besan taste cooked and lemon juice blend in.
7. Add squeezed pakodis and 2 cups of water, Cook for five minute on low heat,
and turn the stove off. It takes almost 45 to 50 minutes to make kadhi. (See
below how to make pakodis)
Add lemon Juice and mix
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Add soaked pakoras
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Mix Pakoras with Kadhi well
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Kadhi is ready
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8 Let it stand for 5 minutes before serving. When ready to serve transfer the
kadhi in a serving dish and pour some chili tadka over the kadhi. (See below
for chili tadka)
9 Serve this nutritious dish with hot plain boiled rice.
kadhi in a serving dish and pour some chili tadka over the kadhi. (See below
for chili tadka)
9 Serve this nutritious dish with hot plain boiled rice.
Tips:
1. If yogurt is savor then you need less amount of lemon juice, if yogurt is sweet you need to add more lemon juice according to taste.
2. Kadhi can also be made without the pakodis (fritters).
1. If yogurt is savor then you need less amount of lemon juice, if yogurt is sweet you need to add more lemon juice according to taste.
2. Kadhi can also be made without the pakodis (fritters).
Besan Pakodis
Directions for making the pakodis: (Fritters)
Ingredients:
1 Cup of besan
½ Cup of water
2 Cups of vegetable oil
Directions:
1. In a bowl add besan and water little at a time and mix it with hand beater for 2
minutes or until besan become light and fluffy. (If beating the besan by hand
it will take longer to make besan fluffy).
Ingredients:
1 Cup of besan
½ Cup of water
2 Cups of vegetable oil
Directions:
1. In a bowl add besan and water little at a time and mix it with hand beater for 2
minutes or until besan become light and fluffy. (If beating the besan by hand
it will take longer to make besan fluffy).
Besan (Gram flour)
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Add water
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Whip the Besan with mixer or by hand
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Besan paste should be little thick
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2. To test it if the Besan paste is ready,take a one cup of water and drop little
Besan paste into the water, if the Besan paste float that means it is ready if the
paste does not float then beat it little longer.
3. Besan paste should not be too thick or too watery. It should be at the right
consisting to drop the balls in the hot oil.
Besan paste into the water, if the Besan paste float that means it is ready if the
paste does not float then beat it little longer.
3. Besan paste should not be too thick or too watery. It should be at the right
consisting to drop the balls in the hot oil.
Besan batter for pakoras
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Drop little Besan paste into water to see if it floats
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4. Heat 2 cups of oil in frying pan on medium heat for 5 to 6 minutes. To check
if the oil is ready, drop a small ball of paste in the hot oil, if the paste starts
sizzling and come up slowly it means it is the right heat but if it becomes too
dark quickly it means oil is too hot, turn the heat down.
5. Now with the help of a spoon or by your fingers take some paste at a time and
drop in the hot oil little by little so that it makes little balls (pakodis), drop
about 10 to 12 balls.
6. At first the pakodis will sink to the bottom of the pan, but do not try to move
them, with the spatula flicker some oil over the pakodis, within a minute
pakodis will puff up and rise to the surface, turn the pakodis to the other side
and fry, keep flipping around the pakodis while frying. (When you drop
pakoris in hot the heat of stove shouuld be medium high once pakoris
puffed up then turn the heat down so that inside of pakoris get cooked)
if the oil is ready, drop a small ball of paste in the hot oil, if the paste starts
sizzling and come up slowly it means it is the right heat but if it becomes too
dark quickly it means oil is too hot, turn the heat down.
5. Now with the help of a spoon or by your fingers take some paste at a time and
drop in the hot oil little by little so that it makes little balls (pakodis), drop
about 10 to 12 balls.
6. At first the pakodis will sink to the bottom of the pan, but do not try to move
them, with the spatula flicker some oil over the pakodis, within a minute
pakodis will puff up and rise to the surface, turn the pakodis to the other side
and fry, keep flipping around the pakodis while frying. (When you drop
pakoris in hot the heat of stove shouuld be medium high once pakoris
puffed up then turn the heat down so that inside of pakoris get cooked)
Drop some paste in the hot oil
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Pakodi's puffed up
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Flip the pakoris to other side
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Besan pakories become golden brown
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7. In about 5 to 6 minutes pakodis will become golden brown take them out of the
oil, and place them on a plate over paper towel.
oil, and place them on a plate over paper towel.
8. Turn the heat down, drop the other batch of pakodis in the oil then turn the
heat up, repeat until all the desired pakodis are made.
9. Fill a bowl with hot water and drop the pakodis in hot water and soak them for
10 to 15 minutes.
Drop the
pakodis in hot
water
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Take few soaked pakoris in your hand
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10. Once pakodis are soaked, take few balls out from the water and squeeze
them gently between your palms to squeeze the water out (Do not press
pakodis too hard otherwise they will break) By soaking the pakodis in the
water they become soft and all the oil from the fried pakodis comes out.
them gently between your palms to squeeze the water out (Do not press
pakodis too hard otherwise they will break) By soaking the pakodis in the
water they become soft and all the oil from the fried pakodis comes out.
Squeeze the Pakodis between palms
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Squeeed pakodis
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11. Add the squeezed pakodis in kadhi and simmer for 5 minutes so that pakodis
get soaked in the gravy, turn the stove off and let it sit for few minutes before
serving.
get soaked in the gravy, turn the stove off and let it sit for few minutes before
serving.
Directions for making chili tadka: (Hot oil) Tadka
1. In a small pan heat butter or ghee, add 2 tablespoons crushed chilies or red chili powder, with a spoon mix butter and chilies, let them fry on very low heat for few minutes. Turn the stove off.
1. In a small pan heat butter or ghee, add 2 tablespoons crushed chilies or red chili powder, with a spoon mix butter and chilies, let them fry on very low heat for few minutes. Turn the stove off.
Add Butter or Ghee in Tadka pan
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Add crushed chilies or Red chili powder & fry
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Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
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Other recipes:
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Eggplant with potatoes Eggplant bhurta
Potatoes with fenugreek leaves (aloo methi) Stuffed karela
Boiled white rice Chappati
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