Kadhi pakoda(Fritters in yogurt gravy, Kadhi curry)

I remember one of my Punjabi neighbour who prepared mouth watering kadhi pakoras. This curry is  a total inspiration from her. I learnt many more punjab special dishes from her like cabbage paratha, aloo paratha and sarson ka saag recipe. Anyways my hubby likes having Kadhi with rice. The gravy turns out to be so simple yet serene in taste. At times i skip preparing dal along with rice instead i prepare this kadhi for a change.
Try this aloo pakoda kadhi and enjoy this dish.

This recipe
Serves- 4
Preparation time- 10 minutes
Cooking time- 30 minutes
Total time- 40 minutes
Level of difficulty- medium

Ingredients:
For the pakoras

• Potato- 2 medium size, grated
• Ginger - 1 Tbsp, grated
• Green chilli - 1 , chopped
• Onion- 1, chopped
• Chick pea flour- 1 Cup
• Salt as per taste
• Coriander leaves- chopped
• Ajwain seeds(carom seed)- 1 Tsp
• Turmeric - 1 Tsp
• Oil for deep frying 

For the gravy

• yogurt- 200 g
• Besan(Chick pea flour)- 2 Tbsp
• Salt as per taste
• Turmeric powder- 1 Tsp
• Water
• Oil- 1 Tbsp
• Mustard seed - 1 Tsp
• Curry leaves
• Green chillies
• Ginger grated- 1 Tbsp
• Onion- 1 , sliced

Direction

For the pakoras

• Heat oil in a pan for shallow frying in medium to high heat.
• Bring together all the ingredients in a mixing bowl and add water to make the pakora batter. The batter should be thick but not too tight.
• Prepare small dumplings from the batter and fry them in batches until they turn golden brown in colour.
• Once all the pakoras have been fried keep them aside.

For the gravy

• In a mixing bowl mix the yogurt,salt, turmeric powder and the chickpea flour. Whip until no lumps remain. In case you find that this mixture is too thick add water to make this mixture thin.
• Heat oil in a pan. Add the mustard seeds, once they start spluttering add the curry leaves and green chilies, followed by the onion and ginger. Fry until onion turns translucent.
• Now add the previously whipped yogurt and flour mixture to the pan and let it simmer in low heat for 20 minutes. Stir in between so that the flour doesn't get stick to the bottom of the pan.
• After 20 minutes , you will see that the gravy has thicken. Add all the pakoras in the gravy which you previously prepared. Add little water and simmer for 5 minutes in low heat.
• After 5 minutes turn off the heat.

Garnish with freshly chopped coriander leaves.

Serve the kadhi pakoda along with Rice, chapati or Parotha. It always tastes great.

Enjoy and happy cooking.

By- Sushmita pandit.