{"id":4829,"date":"2013-09-22T16:39:01","date_gmt":"2013-09-22T23:39:01","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=4829"},"modified":"2014-04-19T10:16:38","modified_gmt":"2014-04-19T17:16:38","slug":"punjabi-kadhi-w-onion-pakoras","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/punjabi-kadhi-w-onion-pakoras\/","title":{"rendered":"Punjabi Kadhi w\/ Onion Pakoras"},"content":{"rendered":"
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\"Panjabi<\/a><\/p>\n

Kadhi is a yogurt and besan flour (chickpea flour) gravy often served with pakoras (Indian fried snacks or fritters). I have had Gujarati style kadhi before, but wanted to try Punjabi style. I used this recipe on Veg Recipes of India<\/a>\u00a0and this recipe on Sanjeev Kapoor<\/a>\u00a0as a guide. My husband loved the end result!<\/p>\n

Thick, tangy, flavorful gravy with fried onion pakoras, mmm…you can eat it with white rice or just have it by itself (that’s what I did!). Besan flour, also called gram flour, can be found in an Indian market (or on Amazon<\/a>\"\"). I like it because it is more nutritious than wheat flour.<\/p>\n

\"Panjabi<\/a><\/p>\n

\"Panjabi<\/a><\/p>\n

\"Panjabi<\/a><\/span><\/p>\n

\"Panjabi<\/a><\/p>\n

\"Panjabi<\/a><\/p>\n

For the Onion Pakoras (Fried Onion Dumplings)<\/span>
\n1 cup besan flour (chickpea flour)
\n1\/2 teaspoon ajwain seeds
\n1\/2 teaspoon chili powder
\nPinch hing
\n1 onion sliced
\nSalt
\n~1\/4 cup + 2 tablespoons water (you don’t want the batter too wet, so start with 1\/4 cup)
\nOil for deep frying (I used coconut oil)<\/p>\n

For the Kadhi (Yogurt Gravy)<\/span>
\n2 cups yogurt (medium thickness)
\n1 1\/2 teaspoon turmeric
\n1\/2 teaspoon chili powder
\n1 teaspoon coriander powder
\n1\/2 teaspoon garam masala
\n1 teaspoon sugar (optional)
\n1\/4 cup + 2 tablespoons besan flour (chickpea flour)
\n3 1\/2 cups water
\nSalt
\n1 tablespoon olive oil
\n1 teaspoon cumin seeds (jeera)
\n1\/4 teaspoon fenugreek seeds
\n5 curry leaves
\nPinch hing (asafoetida)
\nCilantro to garnish<\/p>\n

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  1. With your hand, mix onions with besan flour, ajwain, red chili \u00a0powder, garam masala, a little salt and the water. Set aside for about 20-30 minutes (while you make the kadhi).<\/span><\/li>\n
  2. Whisk the yogurt with the turmeric, chili powder, coriander powder, garam masala and sugar. Whisk in the besan flour until smooth. Whisk in the water until smooth. Salt to taste.<\/span><\/li>\n
  3. In a sauce pan heat the olive oil. Add the cumin seeds and fry for a couple of seconds. Add the fenugreek seeds and toast until the cumin is brown and fragrant. Add the curry leaves and hing and cook for another few seconds.<\/li>\n
  4. Slowly pour in the yogurt mixture stirring constantly. Bring to a boil, then reduce heat to simmer for about 10 minutes.<\/li>\n
  5. Heat frying oil in a small skillet. Shallow fry the pakoras, turning over once brown on the first side. Drain on paper towels.<\/li>\n
  6. Add to the kadhi, serve over basmati rice, and garnish with cilantro.<\/li>\n<\/ol>\n