Recipe: Punjabi Kadhi Pakoda

Kadhi, gets its name from the simple process of “slow cooking” or “kadhna” (काढ़ना). Made with a mixture of chickpea flower (besan) and whisked yogurt, the consistency to which it is made differs from region to region. While the Rajasthani and the Gujaratis prefer it to be thinner, we in Punjab like the kadhi thick and with pakoras dunked in it

In our house, mom begins the process of making this at least 3-4 hours prior to when it is supposed to be served. The mixture of besan + yogurt + water is allowed to slow cook and a tadka of onion, garlic, dry chillies and mustard is added to it, mid process and then again, we leave it to slow cook. Served in the end with a drizzle of chilli infused ghee and accompanied with steamed rice and laccha onions, this is a nap inducing meal of the weekends, in our house.

Here’s a detailed recipe:

Ingredients for kadhi:
1l mattha/chaas
3tbsp besan (chickpea flour)
1 cup water
1 inch ginger
5-6 pods Garlic
1 Green chilli

Ingredients for tadka:
1 chopped onion
5-6 chopped garlic pods
1tsp methi dana
1tsp mustard seeds
1tsp jeera
1tsp red chillies whole
1tsp Turmeric
1tsp Red chilli powder
4tbsp mustard oil
Pinch of asafoetida
Salt to taste

Ingredients for Pakoda:
4tbsp besan (chickpea flour)
tsp Turmeric
1 tsp Chilli powder
1 finely chopped onion
2-3tbsp water
Salt to taste
Mustard oil to fry

Method for pakoda:
In a bowl add besan, salt, turmeric, red chilli powder, salt and chopped onion and mix these dry ingredients well
Add water to this mixture and whisk it till the lumps from the liquid go away and there is a medium thick consistency
In a pan, add mustard oil and bring it to heating point
Now, add 1tbsp mixture of the pakodas and fry them till golden brown.
Keep this aside

Method for Kadhi:
In a deep dish, mix the mattha, water and besan till the besan lumps vanish
Separately make a ginger, garlic and green chillies paste and then add it to the mattha-besan mix
Cook this for minimum 2-3 hours till it achieves a slightly thick consistency

Method for tadka:
In a pan, add mustard oil and bring it to heating point
To this add the jeera, methi dana and let them crackle
Add finely chopped garlic, followed by onion and cook till golden brown
Add the dry red chillies
Later add turmeric, red chilli powder and asafoetida
Once cooked, add this tadka to the kadhi and mix