Punjabi Kadhi Pakoda

I just realized that while writing the recipe of Kadhi, I did not specify the method of preparing Kadhi Pakoda. In Punjabi style, Kadhi is generally served with Pakoda, which is added in Kadhi at the time of its preparation. The presence of Pakoda in Kadhi makes it a great delicacy.

Time: 15 - 20 minutes

Ingredients :

1) One Onions (Chopped)

2) Two Green Chilies (Chopped)

3) Half a tea spoon Ajwain seeds (Carom seeds)

5) Besan (Gram flour) - 3/4 of a cup

6) One table spoon Curd

7) Coriander leaves

8) Oil for shallow fry
9) One fourth of a tea spoon salt

Procedure :

In a Vessel, put Besan, chopped Onions, and chopped Green Chilies.

Add Curd, Salt, Carom seeds, and Coriander Leaves.

Cooking Tip: The presence of Curd makes Pakodas really soft from inside; hence, I have added it in the mixture. 

Add 1/5 cup of water and mix all the ingredients.Make sure you add little water because the viscosity of the paste has to be very high. In other words, it has to be thick.

 Now put Oil in a vessel and heat it up properly. With the help of a spoon, start putting the paste in the Oil (Make it three at a time so that it will be easy for you to manage).

Cook it on slow flame and when it gets brown, flip it over. When the other side also gets brown, take them off from the Oil.

Put them on a newspaper for sometime as it will take away the oil.

Here you go. Your Pakodas are ready. Add them in Kadhi and enjoy it.
You can also have them with bread or can eat them just like that with Tomato Ketchup and Green Chilly sauce. I am sure that you are going to love it.