Punjabi Pakoda Kadi

I always thought that it was too difficult to make but once I learnt the right way I've been making it often.Before you make kadi make sure the yoghurt should be sour and kadi should be cooked atleast for 20-30min to get the proper taste of kadi.Enjoy this kadi with rice as I do.



Ingredients:

For the Pakodas:
Butter milk-1 cup
Chilli powder-1pinch
Chopped Onions-1 small
Chopped potatoes(peeled)-1
Salt -pinch
Baking powder-pinch
Crushed whole dhania-1tbsp
Cumin seeds-1tbsp
Chopped green chillies-3-4
Besan(gram flour)-(as required)




Method:

Mix All the above ingredientshey in a bowl well.Make sure the batter is not too thin and too thick otherwise pakodas wont puff up well.Then take teaspoonful of batter(small) and drop in heated oil and fry them till they get nice golden colour.

To make curry:

Butter milk-3 cups
Water- 2 cups
Besan-(as needed)


Method:

In a bowl take butter milk,water and add besan and continously whisk.Mix well to avoid forming of lumps.After it dissolves well keep the mixture aside.


For Tempering:

Ghee/oil- 1tbsp
Whole red chillies-3-4
Mustard seeds-1 tbsp
Cumin seeds-1 tbsp
Kalonji(optiona)
Fenugreek seeds(methi)-very little(7-8)
Asafoetida(hing)-pinch
Chilli powder-1/2tbsp
Curry leaves-6
Turmeric-1/4 tbsp
Coriander leaves-1/4 bunch


Method:

Heat oil/ghee in a pan and add,hing,whole red chillies,mustard,cumin seeds,fenugreek seeds,curry leaves,turmeric pwdr,chilli pwdr and now add the curry mixture to it.Add little water if besan is more to get the right consistency of the curry,add salt and mix well.

Bring it to boil and on low heat whisk continuously When the froth disappears the add pakodas to the curry.If u want to add additional tempering you can add and sprinkle chopped fresh coriander leaves. Serve hot with rice or phulkas.