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Punjabi Kadhi Pakode-wali

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Punjab has always been proud of its tall and strong puttars sons. These brave sons and daughters of the soil have grown up on a diet rich with milk, butter, and other dairy products. All these five rivers are the tributaries of the mighty Indus river, or river Sindhu, its Vedic name. After Partition, the western part of Punjab with the rivers Jehlum and Chenab became part of Pakistan. The fertile plains combined with the hot and dry climate provide ideal conditions for Punjab to produce the bulk of Indian wheat. Wheat is the main staple of Punjab, appearing in all its avtars of paranthas — plain and stuffed , poories, and phulkas and chapaties. Punjab is the birthplace of the parantha that is now familiar to people allover the world. With cheap energy subsidized diesel unsustainable use of groundwater is making it possible to grow rice in low rainfall regions. Near Punjab rice cultivation was limited to the Terai region in the foothills of the Himalayas, where water table is high and not much else can be grown. Though it is rare for a Punjabi to yearn for rice, there are a few Punjabi dishes that are best served with rice: kadhi-chawal , and rajma-chawal come to mind immediately. Kadhi is best made with sour buttermilk. In the traditional method for making butter, a little dahi yoghurt is added to malai the cream that collects on top after milk has been boiled to sour it and keep it from spoiling. To this fresh cream is added daily till you are ready to turn it into butter, depending on how small or large a batch you prefer. This would be once in two weeks for us — in the days when we used to buy whole milk. This is then churned to yield cultured butter which is experiencing a revival of sorts in the West! This buttermilk imparts a unique flavour to the kadhi. Using sour yoghurt is only second best. But I was not going to give up on my kardhi that easily though I was okay with becoming a vegetarian, by default, for the first five years of my married life — so I would let them interpret it how they would and served it on a nearly regular basis. Last week I, finally, had them eating out of my hands. Too thick. Too yellow. My recipe has evolved over many years as I picked up different things from friends and books. Instead I make onion-potato ones. I was introduced to this version by my Haryanvi friend, Poonam, when I visited her during my last Thanksgiving in the US. I loved the addition of these veggies to the pakoras — gave them some texture while still keeping them soft. The tadka too has changed over the years to the present one which is inspired by one suggested by Madhur Jaffery in A Taste of India. She essentially uses the paanch phoran , but I prefer to leave out the fennel seeds for the kadhi. The tadka is entirely optional — but I dare you, after looking at these pictures! A self professed urban ecologist! View all posts by Anita. I am already convinced by the tadka. Looks inviting. Cruel trick for not eating pakoras though :. The tadka adds to the visual apeal — everyone tries to get some while serving. And fresh roasting zeera — such an appetizing smell! Guess you forgot the potatoes in the recipe write up. I corrected that — the fact was I was not using potatoes this time. Pel will be shocked to know I was out of potatoes! I am sure you will be raving about this soon — kadhi-chawal is considered a cooling dish never mind the chillies! From home grown limes, naturally. Punjabi achar with Punjabi kadhi; Musical will approve. When is she back? Miss her chatter! Got back late last night — 3am which felt like 5 am since my system had adjusted to Eastern Time. Was on one of the few flights that took off from LaGuardia yesterday. It made the end of the vacation a little ick but am glad to be home in my own bed. I did drop in to drool over these pictures. Just way too tired. So I chickened out…literally so cos I went out and bought rotisserie chicken and we had that with a simple salad. Going to be madly busy for the next few days. So maybe next weekend. We are suckers for anything kadhi. Rotisserie chicken is fine after all that gourmet stuff you have been indulging in…waiting for a full story — all of us! Who wants to fry when you are hot and tired. I am not the most patient of cooks. Some very interesting wadi recipes! Thanks Musical! My gosh, you learn something new every day! Is that what you mean there? Like baste them with oil as they fry? The shame of it! Did you know that the English word punch is derived from the Hindi word for five? Either way, nimbu pani with a kick! I used a tablespoon first but that made very big pakoras — but the teaspoon is perfect. I use the same method to make dahi-badas too…dipping the spoon a tablespoon for this helps the thick batter slide off the spoon easy! I really want to smother you with hugs — hug you once for this post, hug you twice for the recipe and hug you three times because you have made me so happy. Being a Sikh and a Punjabi, my mum makes the best kadhi I have tasted and I kind of used to chicken out because of the amount of work it involves. So, I normally used to enjoy this when I was in Dubai or when she was visiting me here. But after reading this and actually seeing the steps I feel encouraged to give this a try myself. Kadhi is really easy. To get around that somewhat, I usually make a double batch of pakoras and freeze half! That makes kadhi really quick the second time around — no frying either! Who cannot use another hug?! I should just invite over one day after work or something… have a nice meal with you and then carry on to the next state! Hmm…so, I can look forward to some Iyengar food in the near future? Maybe that eggplant dish? Oh I love kadhi!! And yes, I use potatoes in my pakodas! Thats banned here…:. I use Flickr…sorry. It looks absolutely delicious and a great entry to RCI Punjab. Mine is coming up too,as usual in multiples! My My.. It really was! I wish I could send some…but thankfully, it is fairly easy to make. Anita, absolutely picture perfect! Am finally able to drool as Flickr works again. Now off with drooling and to work in the kitchen with the recipe.. Thks for sharing. Your blog has always inspired me and I was always been a silent reader…I liked your recipe of Goda Masala-Maharashtrain, explained so well. Your punjabi kadi looks great with the tip of not adding salt to the pakoras is really the magic, I do always add and end up with salty ones.. Hi, Padma. It is good when we can make time for some of our interests…like blogging about food! Making the Pakoras is what usually keeps me from making this dish but try it I will soon. Pakoras do add an additional step, but worth your while, I assure you. They are quick if you make a small batch. Reading this so late in the night, and man am I hungry!! It already seems ages since I had my dinner! Keep Posting! Big culinary faux pas, that! When I have Punjabi aam ka achar! Will remember that next time — and the aloo — how can I pass ona chance to serve my fav veggies?! Well, Anita…last night I made the kadhi part, and this morning I fried the pakoras. Yes, I totally understand your impatience: these little darlings must be spooned into the oil quickly so they finish browning together. And thick! Fixed the recipe for additional water. Thanks for pointing that out. Glad to find you approved the chilli level, at last! The pakoras actually had a bit more batter than needed, so I added more potato and onion. Remember these are a variation of plain veggie-less besan pakoras. That is also why the baking soda is recommended higher flour to veggie ratio — else they will be like a hard lump of besan. It would have been a few too many pakoras, but despite the lack of salt, I ate some and had them too! Musical, you make me sound ancient! Be a nice Mom Pel — he was just being himself — make more for the monkeys. These of yours are really good. You wanna know what they remind me of? Ore-ida brand Tator-tots. In fact, to save time and energy…. This, your bharleli mirchis, and cabbage pakoras are NOT slimming my waistline! The haak helps though, so I forgive you. Besankoras — never heard of these…really. Over here they are in season only for months, and it is rare for anyone to eat more than one at any mealtime! You must have a couple at breakfast, I bet! I try the best I can! Love two kinds of kadhis- gujarati and punjabi. Will try it out. Thanks for sharing Anita. Pretty pink gravy. Overall, you post excellent, very-keepable-and-treasureable dishes- informative, well-thought-and-researched essays to accompany the recipes. You could give Madhur J. Tator-tots are sort of like hash-brown nuggets. They come frozen, pre-sprayed with oil. You place them in a single layer on a baking sheet and roast until brown. I bet cabbage is good too. The pakoras can be the way to sneak in some veggies into this dish! Anita, yes he is in Delhi now. My cousin and aunt from Cali will also be moving to India Bombay in August and now it looks most of the family is moving in a bit closer. Anita, I would so love to meet up with you and hope that day will come soon. It will be great to get to meet the bakerina, the ace photographer, and the wonderful person behind the awesome blog! And I hope it meets expectations. Hope Tom and Soeren like it too…you will, of course. I grew up on this, it looks fabulous. Come now, how can you be making all those yummy things and need courage for kadhi-pakora?! I know I like the breads best! Punjabis do have a wonderful variety of flat-breads — all the paranthas, tandoori rotis, and kulchas! Pel tells me you do get pre-cooked kadhi in the Asian stores he recommends Jyoti brand , but it is fairly simple to make from scratch. You could always leave out the pakoras…at your own risk! Definitely the dedicated fan there! This goes along with the naniwali dal into the must-try list…I;ve seen my grandmom do exactly what you;ve written, spooning the malai from the set dahi into a horlicks bottle each day and then when it is half full, pouring some water in, shaking the bottle for minutes to get the butter out. But in these days of low-fat milk our kids are totally missing out! Shilpi, first — I am overwhelmed! And glad that the blog has been a useful resource. Most of the recipes here are fairly simple everyday-grub kind, and easy to cook. The most important ingredient in cooking, as everyone will tell you, is love! I do hope you enjoy cooking. I love your adhi recipe, i tried it this weekend without the potatoes in the pakoda — as i did not stock them as well. It was a big hit, my son loves the punjabhi kadhi — just 3 yrs old. He has his preferences right from punjabi ad gujarati kadhi :. The kalonji surely changed the extra taste element to the dish which i never used to add before. Great writing and great pictures as well. I tried ur recipe and must say i never made better kadhi before: thanks to you. Dear anita, I have tried your kadhi recipe and words cannot express the delight i feel for finally making kadhi right the first time around after 15 years of marriage my hubby had kind of given up on my punjabi recipes i am proving him so wrong!! Your chole …marvellous sukhi gobi even better…. Thank you!!!! I am so happy that you found the recipes and instruction easy to follow! Thank you for your encouraging words! Haiiii — you have played with my heart strings and made my mouth water! I have never attempted to make it myself but perhaps I will — will have to scout out besan. My Danish husband loves it too. Go figure! Thanks for posting this and your other great musings and recipes. Thanks for reading, brooklynjunglee! I hope you did try the kadhi! I was just wondering if it was needed to boil the potatoes before making them into pakoras. Does it matter? No, there is no need to boil potatoes for making the pakoras. But if you have already boiled potatoes that you want to use up, you could. Love Prati. You could add more water to kadhi to thin it out or soak the pakore in water before adding to kadhi. We make a similar Kadi pakodi, with usually ghiya , Paneer pakodis in it… they come out really well. And aloo wale pakodiyaan in kofta. Kadi chawal is a fav of mine. I am from Nepal. Kadhi-chawal is something rare in our country. Apart from the recipe, I thorougly enjoyed the history of the food. I will surely try this recipe and make my grandmother happy. Hi Maya. Indian grandmother? Try this recipe — others should be happy too! Hi Anita, Sorry! I forgot to inform you back. I tried this Pakora kadhi several times and always turned out great! Finally, I also have posted this pakora kadhi on my blog too. I also make my Chhole following your method. It always turns yummy and very unique in flavor. Thanks for sharing such a beautiful recipes to us. Happy New Year to you and your family! As I am typing the kadhi is cooking away to glory.. But based on my initial taste I found the following.. Even though I keep adding water , it keeps becomign thick. Is that how it is suppoesed to taste? Punjabi kadhi is very thick — like Maharashtrain pitla! That quantity requires a LOT of water — it makes a kadhai-full. The MAIN ingredient is besan so it is bound to taste of it! Hi there! Add turmeric, red chilli powder, chopped onion and potatoes, and mix. Heat the oil in a karahi till just below smoking. You can test by putting a drop of the batter into the hot oil — it should sizzle and rise to the top but not get browned right away. Add the baking soda, and mix well. Fry till medium brown, and drain on a paper towel. Do not add salt to the pakora batter for two reasons. One , it supposedly keeps them from sucking up too much oil. Two, and more important, it ensures that you will have pakoras for the kadhi. Baking soda makes the pakoras light and soft. If you want a lower sodium version, and wish to avoid baking soda, beat the batter till light, and then add the chopped onions and potatoes. Fry similarly in hot oil, and soak in a bowl of water immediately. Tip the pakoras with this water into the kadhi. Mix the other cup of besan with the remaining buttermilk or sour yoghurt. Add water to thin. If you see any lumps, just let the mixture stand for a few minutes and then stir again; the lumps will dissolve. Retain just 1 tablespoon of oil in the karahi. To the hot oil add the following, in order: cumin, mustard, nigella, and methi seeds, hing, and the whole red chillies. Stir and add the turmeric and red chilli powder. Give the besan-buttermilk mix a good stir and pour into the karahi. Turn the heat to medium, add salt, and stir. The kadhi will begin to thicken. Add more water if needed; the consistency should be that of very thick creamy soup. Bring the kadhi to a boil, add the pakoras, and stir. Turn the heat down to a simmer. Cover and cook for 20 minutes to half hour, stirring occasionally to keep it from sticking to the bottom. Traditionally, the kardhi would bubble away on the very low heat of an angeethi for hours, thickening gradually. But it is not an implement that could survive the fast pace of city life. In the villages they might still use it on occasion. Transfer the kadhi to the serving bowl. For the final flourish, just before serving, heat a teaspoon of ghee. To it add cumin and red chilli powder, and pour it over the kadhi. Serve hot with rice. It is good on its own too. I usually polish off a katori or two before it makes it to the table. Share this: Click to share on Pinterest Opens in new window Click to print Opens in new window Click to email a link to a friend Opens in new window Click to share on Twitter Opens in new window Click to share on Facebook Opens in new window. Published by. Anita A self professed urban ecologist! Thats such a Mummy ji wala trick na! It looks so stunning! The tadka gives it so much character, I think. I am hungry looking at your kadhi-pakode and I just had lunch! That is looking delicious. Want to try it for sure. No, Bee — You have to come visit! What an education you are giving me. Thank you. BTW, is that some nimbu ka achaar I see? You were out of potatoes!! I have tons…but a month is too short…. This is excellent pic.. Too good …. It would have tasted great with rice …wow!!!! Oooh…it did! There, you have all my secrets now… I knew the story of punch…but which is this Indian spirit you talk about? Thank you — may I hug you again? And this comment of yours has made me very happy indeed. Lovely pictures of a traditional much loved recipe. Thats banned here…: I use Flickr…sorry. Your posts totally blow me away, Asha! You have a good one too. Oh Flickr!!! Good for Flickr and good for us! I recently started my food blog, kinda starting stage. Anita, Reading this so late in the night, and man am I hungry!! Have been a regular visitor to your blog, simply love it! I have tried your Adai, two weeks ago, turned out great!! Seen the HP OotP already? Planning to go with the entire family…sometime this week. You made the kadhi first and the pakoras later! I can just eat it as it is!!! The first pic is shouting at me to try it out! No tea, or peanut butter, to scare you off! In fact, to save time and energy… Just kidding. Wow , thanks, Pel…I was fishing for compliments! I am going to make this today for dinner!! The kadhi looks soo…. I will surely make it soon Let me know how it turns out! Thanks for reading and the feedback! Lovely pic. I made this yesterday and it was delicious. Thanks :. Loved your Karhi recipe. The tip n advise of salt addition in pakodi was good. Thanks for stopping by. Pingback: Pakodi kadhi Aayi's Recipes. Methi Bhiangan kadi is yummy too! Even though I keep adding water , it keeps becomign thick 2 The kadhi has been on the stove for about half hour now.. Can you advise? Give it a try! Leave a comment Cancel reply. Next Next post: Mango Jam. Comment Subscribe Subscribed. A Mad Tea Party. Sign me up. Already have a WordPress. Log in now. Design a site like this with WordPress.

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