Punjabi Kadhi / potato fritters in yogurt sauce

Kadhi in North India is basically a yogurt based curry , each state has its own way of making the same , in Kerala we have something similar called  ” Moru Curry ” and we have it with Rice but its not a thick sauce as its made in other places.

This dish is a side dish to rice or else Naan /Indian bread , I had it from our Punjabi Friend’s house, they make Pakoda’s / Vegetable based fritters and then boil it in the Kadhi / Yougurt Mix.
Pakoda’s can be made from anything like Palak/Spinach or any vegetables but usually its made with Potatoes , I made pakoda’s with Potatoes for this Kadhi here.

Ingredients 

For the Kadhi / Yougurt Sauce 

Curd – 1 and 1/2 cup
Water – 2 Cups Approx
Gram Flour /Besan – 2 Tbsp (I added less , usually they use more about 1/4 cup)
Onion Chopped – 1 small (Optional)
Ginger and Garlic – 1 tsp each finely chopped
Cumin seed and Cumin Powder – 1 tsp each
Dried Red chili’s – 2 to 4 no’s
Fenugreek seeds – 1/2 tsp
Methi / Fenugreek leaves – 1 Table spoon
Red chili Powder – 1 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Salt to taste
Oil – 2 Table spoon
Cilantro/Coriander Leaves for Garnishing (Optional)

For the Pakoda’s 

Potatoes – 1 medium diced 
Onion – 1/2 medium diced 
Besan/ Chickpea Flour – 1/2 cup 
Cilantro/Coriander Leaves – a few springs chopped 
Water – 1/4 cup
Salt to taste 
Chili Powder – 1 tsp 
Turmeric Powder – 1/4 tsp
Oil for frying 

Method 

Make the Pakoda’s first 
* Heat oil in a frying pan.
* Mix Chickpea flour/Besan with salt ,Turmeric Powder and Chili powder and then add approximately 1/4 cup water. combine well.
* Add in the diced potatoes ,onion and cilantro to the flour mixture and mix well to combine , it should be a thick with enough flour to bind everything well. 
* With your hands drop a small ball of the potato – flour batter on to the heated oil , to fry it until golden brown.
 (Cooking time depends on the amount of batter and also with the size of the chopped vegetables, chop the potatoes in to small cubes so that it takes less time to get cooked) 
* Drain and transfer to a plate lined with paper towel. Keep aside.


To make the Kadhi 


* Mix in Besan/Chickpea flour with 1 cup water and mix it with the Yogurt.

* Add in to the yogurt mixture ,  Methi / Fenugreek Leaves , Cumin Powder , Turmeric Powder  and salt. 



*Heat Oil in a pan , add in the cumin seeds and the fenugreek seeds , saute for a few seconds and add in the whole dried red chili’s , followed by finely chopped ginger and garlic. saute for a minute.

*Add in , the chopped onion (if using) and saute till the onion turns golden brown , then add in the chili Powder and Coriander Powder saute for a minute.

* Pour in , the yogurt mixture. (Yogurt mixed with Besan/Gram flour , methi/ Dry Fenugreek leaves , Turmeric Powder , Cumin powder and salt )



*When  the yogurt sauce starts to boil , add in the fried Pakoda’s and pour in 1 cup (Approx) water to it and let cook for 5 to 10 minutes in low heat. 
(May add more water to make it thin) 

*When the sauce starts to thicken and reduce add the chopped cilantro and switch off the heat.


A side dish to have with plain white rice / chapathi /Naan 


Looks like a Non veg dish…….


Notes : 
           If kept for more time , the Pakoda’s absorbs all the sauces and becomes bigger in size and also the sauce slowly dries off ,  If am serving it later , I would add the Pakoda’s to the curry sauce just before serving , boil for a minute and its ready to serve. 


Cheers
TN

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