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.
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
1 Teaspoon methi (fenugreek seeds)
1 Pinch of hing (asafetida)
½ Teaspoon turmeric powder
2 Teaspoons salt or to your taste
1 Tablespoon vegetable oil
Water as needed
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1 Cup besan (gram flour)
½ Cup plain yogurt
2 Tablespoons lemon juice or according to your taste
2 Whole dry red chilies
1 Teaspoon methi (fenugreek seeds)
1 Pinch of hing (asafetida)
½ Teaspoon turmeric powder
2 Teaspoons salt or to your taste
1 Tablespoon vegetable oil
Water as needed
- Gram flour- Also known as besan, It's one of the key ingredients in Kadhi. Without it there's no Kadhi and can't substitute with anything.
- Yogurt- Can't get the right consistency of the Kadhi without it.
- lemon juice- Can't get sourness in Kadhi without it.
Cooking measurement conversion
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Besan (Gram flour)
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Yogurt
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Methi (fenugreek seeds)
Turmeric powder
oil
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whole red chilies
Salt
Water
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Hing (asafetida)
Lemon juice
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Ingredients for hot chili tadka:
(Hot oil)
2 Tablespoons butter or ghee
1 Teaspoon red chili powder or crushed chilies
(Hot oil)
2 Tablespoons butter or ghee
1 Teaspoon red chili powder or crushed chilies
Red chili powder
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Butter or Ghee
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Directions:
I am going to do something a little strange: heat a pan and dry roast besan. This
one step will save you time in cooking Kadhi. Dry roasting your besan on
medium heat will take the rawness out of the besan. The color won't change
much, but the besan will smell positively toasty. Make sure you take besan out
off the pan as soon as you see a color change. Otherwise it take long time to
develop flavor.
I am going to do something a little strange: heat a pan and dry roast besan. This
one step will save you time in cooking Kadhi. Dry roasting your besan on
medium heat will take the rawness out of the besan. The color won't change
much, but the besan will smell positively toasty. Make sure you take besan out
off the pan as soon as you see a color change. Otherwise it take long time to
develop flavor.
In a pan add Besan
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Roast Besan
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1. In a bowl add roasted Besan, yogurt and ½ cup of water.
In a bowl add roasted Besan (Gram flour)
Add yogurt in Besan (Gram
Flour)
Add water
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.
(You can also use blender or a whisk to mix)
5 cups of water little at a time and mix, make sure there are no lumps.
(You can also use blender or a whisk to mix)
Mix Besan and yogurt in water
Besan, yogurt mix ready to make kadhi
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.
asafetida and fry them for 2 minutes or until the fenugreek seeds become
brown.
Add Fenugreek seeds,
Asafetida and fry ( Methi seeds and Hing)
Fenugreek seeds and Asafetida are fried
4. Add dry chilies pieces and fry them for less than a minute or till they become brown.
Add whole red chilies and fry
5. Add Besan and Yogurt mixture into the sauce pan.
6. Add Turmeric powder and salt and mix.
6. Add Turmeric powder and salt and mix.
Add Besan and Yogurt mix in the sauce pan
Add turmeric powder
Add salt
Mix Turmeric powder and Salt
7. With a serving spoon immediately start stirring until mixture start boiling,
otherwise Besan will start forming the lumps. Turn the heat to medium high.
otherwise Besan will start forming the lumps. Turn the heat to medium high.
Besan devlop lumps
8. 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. Kadhi simmer for long time you need to add lot of water.
more cups of water, let it cook, turn the heat down to medium low, stir
periodically. Kadhi simmer for long time you need to add lot of water.
Add water
9. 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.
or until Besan taste cooked and lemon juice blend in.
Add lemon juice and mix
10. let the kadhi cook untill besan does not taste raw and kadhi taste good.
11. kadhi has to simmer for a long time in order for it to develop flavors and
become thick and creamy. and for that you need to start with a lot of water.
12. Taste the kadhi if it seems cooked and taste good turn the stove off.
11. kadhi has to simmer for a long time in order for it to develop flavors and
become thick and creamy. and for that you need to start with a lot of water.
12. Taste the kadhi if it seems cooked and taste good turn the stove off.
Stir kadhi periodically
Besan kadhi is cooked
13. Add squeezed pakodas 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)
and turn the stove off. It takes almost 45 to 50 minutes to make kadhi. (See
below how to make pakodis)
Add squeezed pakodas in kadhi
Mix pakodas with kadhi well
Besan kadhi is ready
14. Let the kadhi 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 or chili tadka)
15. Serve this nutritious dish with hot plain boiled rice.
transfer the kadhi in a serving dish and pour some chili tadka over the kadhi.
(See below or chili tadka)
15. Serve this nutritious dish with hot plain boiled rice.
Punjabi Besan Pakoda Kadhi
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 pakodas (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 pakodas (fritters).
Besan Pakodas
Besan Pakodas
Directions for making the pakodis: (Fritters)
Ingredients:
1 Cup of besan
¼ Teaspoon baking soda
½ Cup of water
2 Cups of vegetable oil
Ingredients:
1 Cup of besan
¼ Teaspoon baking soda
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).
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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2. Add baking soda and mix.
Beat besan paste
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Add baking soda
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Mix baking soda
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Besan paste consistancy
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3. 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.
4. 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.
4. 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 pakora paste
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Besan paste is floating in water
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5. 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.
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.
In a pan add oil and heat
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Drop a small ball of paste in the hot oil
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6. 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 (pakodas), drop
about 10 to 12 balls.
drop in the hot oil little by little so that it makes little balls (pakodas), drop
about 10 to 12 balls.
Drop some paste in the hot oil
7. At first the pakodas 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 pakodas to the other side
and fry, keep flipping around the pakodis while frying.. (when you drop
pakodis in hot oil the heat of stove should be medium high when pakodas
puffed up then turn the heat down so that inside of pakodas get cooked)
them, with the spatula flicker some oil over the pakodis, within a minute
pakodis will puff up and rise to the surface, turn the pakodas to the other side
and fry, keep flipping around the pakodis while frying.. (when you drop
pakodis in hot oil the heat of stove should be medium high when pakodas
puffed up then turn the heat down so that inside of pakodas get cooked)
Pakodas start to puff up
Fliker oil over pakodas
Turn pakodas to other side
Let th pakodas fry
8. In about 5 to 6 minutes pakodas will become golden brown, take them out of
the oil, and place them on a plate over paper towel.
the oil, and place them on a plate over paper towel.
pakodas are fried
Take the Pakodas out of oil
Place the Pakodas over paper towel
9. Turn the heat down, drop the other batch of pakodas in the oil then turn the
heat up, repeat until all the desired pakodas are made.
10. Fill a bowl with warm water and drop the pakodas in hot water and soak them
for 10 to 15 minutes.
heat up, repeat until all the desired pakodas are made.
10. Fill a bowl with warm water and drop the pakodas in hot water and soak them
for 10 to 15 minutes.
In a bowl add warm water
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Drop the
pakodis in warm
water
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Pakodas are soaked
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Take few soaked pakodas in your hand
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11. Once pakodas are soaked, take few balls out from the water and squeeze
them gently between your palms to squeeze the water out (Do not press
pakodas too hard otherwise they will break) By soaking the pakodas in the
water they become soft and all the oil from the fried pakodas comes out.
them gently between your palms to squeeze the water out (Do not press
pakodas too hard otherwise they will break) By soaking the pakodas in the
water they become soft and all the oil from the fried pakodas comes out.
Squeeze the Pakodas between palms
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Squeezed Pakodas
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12. Add the squeezed pakodas in kadhi and simmer for 5 minutes so that pakodas
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 chili powder or crushed chilies
& 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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