Punjabi Kadi Pakora is a traditional recipe. Kadi is one of the favorite main-course dishes of north Indians.
Normally the gravy of kadi is made with curd and gram flour. The pakoras are made with onion, ginger, potato and gram flour.
1 cup Besan (gram flour)
2 potatoes (sliced round)
4 Jalapeno green Chile
1/2 teaspoon of cumin seeds
1/2 teaspoon garam masala
1/2 teaspoon red chili powder
1/2 teaspoon ajwayen (Coram seed)
1 teaspoon grated ginger
1 chopped green chilies
Salt to taste
Oil for frying
Water for making batter
1 tbsp besan (Bengal gram flour)
3 cups sour buttermilk
1 onion, chopped
2 tablespoon ginger garlic paste
4 to 5 curry leaves
4 whole dry red chilies
1 tablespoon turmeric powder
a pinch of asafetida (hing)
2 tsp mustard seeds
Salt as taste
Method of pakora:
Mix gram flour and all the other ingredients in a bowl. Add enough water to make a smooth batter so that no lumps remain.
Heat oil in a kadhai, when oil will be hot put sliced potato and Jalapeno green Chile in the batter and drops in the hot oil. Deep fry till they turn golden brown and crisp. Drain out on a paper towel. Keep them aside.
Method of Kadi:
Blend butter milk, gram flour, pinch of turmeric powder, salt, red chili powder. Gram flour mix well in butter milk mixture. So that there will be no lumps remain in the mixture and bring it to boil.
Heat the oil in pan and add the mustard seeds, garlic, ginger paste, curry leaves, dry red chili and onions and sauté till they turn golden brown. Then add the buttermilk mixture in the pan and simmer for 30 minutes.
Keep stirring the curry, as it will start sticking to the bottom. Keep it on a medium flame first, and let it come to a boil.
Keep watching it stirring it. After 3-5 boils, lower down the flame to low and let it cook on low flame.
Add the pakoras, mix well and cover and cook for 4 minutes. For garnishing sprinkle chopped cilantro and serve hot with rice.