Punjabi Kadhi Pakora

M somehow is in love with fried things in savory sauces like the bonda soups, rasa vadas, dahi vadas and especially these kadhi pakoras. Kadhi pakoras happen to be a combo of pakoras / pakodis and this bombai chutney and somehow for no reason, I never prepare this yummy side dish at home. M therefore in spite of my vehement  'no's, keeps buying boxed versions from the grocery store. Srivalli announced Kadhi pakoras for this month's Indian cooking challenge, inspired by Simran's recipe and I knew M would be elated. Who wouldn't like the crispy pakoras in not overly but deliciously spicy yogurt - besan sauce? We thoroughly enjoyed it along with rotis.
I am sure there would be jubilation at home (again M) if Srivalli is going to announce 'Samosa chaat' soon. :)
As the name suggests, the process of kadhi pakora preparation involves two stages. Preparation of pakoras and kadhi. I added  garam masala and amchur to my kadhi recipe getting the hint form Simran's and also added curry leaves for that South Indian touch. The following recipe yields 3 generous servings.

Ingredients for pakoras:
3/4 cup besan
2 Tbsp rice flour
1 tsp chili powder
1/2 tsp salt
2 small onion, thinly sliced lengthwise
Oil to fry pakodis

Making pakoras:
* Combine all the ingredients in a mixing bowl. Add a few Tbsp of add water gradually (I added about 2 -3 tbsp water.) and prepare a slightly hard batter. The batter should not be runny.
* Heat enough oil in a kadai. Once the oil is hot, reduce the flame to medium. Using your fingers, drop the batter into oil in small portions. Fill the kadai until there is no more space.
* Fry them turning frequently until they turn golden brown and remove them with a slotted spoon on to absorbent paper.
* Repeat the process with the remaining batter.

Ingredients for the Punjabi kadi:
1 cup yogurt
1/3 cup besan
2 small onions, thinly sliced lengthwise
1.5 tsp salt
1 tsp chili powder
2 & 3/4 cups water
1/4 tsp each garam masala & amchur powder
For tadka: 1 - 2 Tbsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 1/4 tsp fenugreek/methi seeds, a pinch of asafoetida, 1/8 tsp turmeric powder and a few curry leaves (optional)

Making kadi:
Heat the oil in pan and add cumin and mustard seeds. When they start to splutter, add methi seeds and asafoetida. Sauté for a few seconds and then add the sliced onion and curry leaves. Fry on low flame till the onion turns translucent.
Mean while churn/ beat the yogurt to get a uniform consistency. Sieve the besan. Sieving beforehand helps in preventing the besan forming lumps when added to the yogurt. Add the yogurt to the besan and mix well. Pass the yogurt - besan mixture through a sieve again to avoid any lumps if present. I take this extra measure to avoid the trouble of lumps in the kadhi mixture later. Add this mixture, chili powder, turmeric powder and salt to the fried onions. Also add about 2&3/4 to 3 cups of water to it. Cook on low heat for about 15 - 20 minutes till it thickens. Stir now and then. In between, the heat can be increased once or twice for a minute or so to quicken the cooking process. Add amchur, garam masala and the fried pakoras to the kadhi. Cook for a couple of minutes more. Turn off the stove.
Remember that it thickens further after turning off the stove.



Serve with steamed basmati rice / rotis. It keeps well refrigerated for 2 -3 days.

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