Friday, September 12, 2008


I don't know if this is authentic Punjabi Kadi. But I enjoyed it. All the ingredients here would be approximate. I am sure you can experiment too.

For the Kadi part-
Curd - beaten to form good smooth buttermilk - 1 1/2 cups
Besan - 2 tbsps
Chillie powder
Ginger garlic paste.

For the pakodi/a-
Besan - 1 cup
Salt - to taste
Chillie powder - 1/2 tsp
Dhania powder -1/2 tsp
Cooking soda - 1/4 tsp

Red chillies - 2
Jeera - 1 tsp
Hing - pinch
Curry leaves - 1 sprig.

Make the pakodi part of the kadi first.
When making the batter ensure that it is not too tough or you will get hard pakodis. Drop small parts of the batter in hot oil, fry and keep aside.

Then proceed to the kadi.
Blend the besan in either a little butter milk or water.
Keep the buttermilk on the stove.
Add the besan paste and then the other ingredients.
Stir and cook for a while till the raw taste of the besan and garlic is not felt.
The buttermilk will also thicken. Water may be added to bring to the right consistency.
Now add the pakodis and simmer for a few minutes.

Remove and temper with jeera, red chillie, hing and curry leaves. Serve hot.
We took it for lunch and it was not bad when cold either. But all recipes that I checked said eat with hot rice. It would be great with hot kichidi.

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