How to make Kadi pakoda / Punjabi Kadi pakoda Recipe / Kadi pakoda Punjabi style / Punjabi kadi recipe /  Kadi recipe / Dahi besan pakoda Kadi

Kadi Pakoda


Kadi is very simple recipe, which is often made in home kitchens, kadi has been prepared in many regions of India. The test, texture and recipe has been changed state to state.
        Here I am sharing kadi pakoda recipe Punjabi style, prepared with curd and chickpea floor, curd has to be sour for kadi to get perfect test. Here I have added onion, potato and ginger – garlic paste to pakodas. You can make simple pakodas with chickpea floor, red chilli powder, turmeric powder, salt, and asafetida, and that simple pakodas can also be added to kadi
                    Kadi usually served with steamed rice, khichdi, Roti, chapatti and bhakhari, here I have served it with simple khichdi.


Ingredients:
For pakodas
Besan (Chickpea floor): 1 cup
Onion: 1 medium (finely chopped)
Potato 1 small (finely chopped) (optional)
Green chilies: 2 no’s (finely chopped)
Ginger garlic paste: 1 tsp.
Asafetida: a pinch.
Carom seeds: ½ tsp.
Kasuri maithi 1 tsp.
Red chili powder: ½ tsp.
Turmeric powder ½ tsp.
Salt 1 tsp. or as per test
Water: ¾ cups or as required
Oil for deep frying  

For kadi
Dahi sour : 1 cup
Besan (Chickpea floor): 1/4 cup
Red chili powder: ½ tsp.
Turmeric powder ½ tsp.
Salt 1 tsp. or as per test
Green chilies: 2 no’s (finely chopped)
Ginger paste: 1 tsp.
Mustard: ½ tsp.
Fenugreek seeds: ½ tsp.
Cumin: ½ tsp.
Oil 1 tbsp.

For Tempering
Oil : 2 tsp.
Mustard: ½ tsp.
Cumin: ½ tsp.
Curry leaves : 8-10
Dry red chilly: 1-2
                                                                       
Method
For pkaodas
1 In a pot mix all the ingredients of pakoda (except oil) all together, now add 3/4 cup of water and make a smooth batter.
2 add more water if required, check the seasoning and add more if required.
3 Heat oil in a pan for frying .
4 gently place the pakoda in hot oil, and fry till golden and crisp.
5 drain the pakoda on a paper towel and remove excess oil, keep aside.
For kadi                    
1 in a pot mix dahi , besan , red chilli powder, turmeric powder and salt.
2 Make a lump free batter.
3 Now add around 4 cups of water and keep aside       
4 heat 1 tbsp. of oil in a cooking vessel.
5 add mustard seeds, fenugreek seeds and cumin to hot oil, when crackled add green chilies, curry leaves and ginger paste.
6 now add dahi besan mix
7 Keep boiling over medium to low heat for about 15 to 20 minutes.
 8 now add pakodas and cook for another 5 minutes, turn off the heat.
For Tempering
1 Heat oil in a pan
2 when hot add mustard seeds, cumin, curry leaves and red chillies.
3 cook for 15 seconds and turn off the heat.
4 Pour the tempering over the kadi.
Note: Tempering the kadi is an optional step it does not make any difference to the taste of kadi. 

Kadi pakoda recipe with step by step photos
Chopped veggies and other ingredients.

Finely chopped potato (optional)

In a pot mix all the ingredients of pakoda (except oil) all together, now add 3/4 cup of water and make a smooth batter.
  
Add more water if required, check the seasoning and add more if required.
Heat oil in a pan for frying and gently place the pakoda in hot oil, and fry till golden and crisp.

Drain the pakoda on a paper towel and remove excess oil, keep aside.
Ingredients for kadi.

 In a pot mix dahi , besan , red chili powder, turmeric powder and salt.

Make a lump free batter.
Now add around 4 cups of water and keep aside

Heat 1 tbsp. of oil in a cooking vessel.

Add mustard seeds, fenugreek seeds and cumin to hot oil, when crackled add green chilies, curry leaves and ginger paste.

Now add dahi besan mix and stir well, Keep boiling over medium to low heat for about 15 to 20 minutes.

Now add pakodas and cook for another 5 minutes and turn off the heat.

Ingredients for Tempering.
Note: Tempering the kadi is an optional step it does not make any difference to the taste of kadi.

 Heat oil in pan

When hot add mustard seeds, cumin, curry leaves and red chillies. Cook for 15 seconds and turn off the heat.

Pour the tempering over the kadi.
Prepared Kadi pakoda, serve hot with rice, roti, or khichdi.

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