Dahi Pakoda Kadhi Recipe, Easy Punjabi Method Recipe

This is two in one dish means you can use Pakoda as snacks served with chutney or Ketchup or on other side you can use this Pakoda in dahi curry. When I make Dahi Pakoda curry  I have to make extra Pakoda because my children enjoy it more. Hope you to may enjoy it and I hope you will surely try it. Dahi pakoda is north side dish and really yummy.

Preparation Time:15 minutes
Cooking Time : 1/2 hour
Serves:4-5 minutes.
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FOR PAKODA {Fitters}.

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Ingredients:

  • Onions -2 – fine chopped
  • Potatoes -2 – fine chopped
  • Tomatoes -1 – fine chopped
  • Green Chillies -2 – fine chopped
  • String  Coriander -3 – fine chopped
  • Red Chilly powder -1 tsp
  • Coriander Powder- 1 tsp
  • Turmeric Powder- 1/2 tsp
  • carom seeds -1/2 tsp (ajwain)
  • gram flour  -5 tbsp (besan)
  • salt to taste
  • Oil for frying

Method:

1. In a bowl put  all chopped onion, tomato, potatoes, coriander leaves, green chillies,      red chilly pd,coriander pd,turmeric pd, ajwain, besan, salt, all mix add water as required.
2. Carry like bajiya deep fry it and remove on tissue.

FOR DAHI KADHI:

Ingredients:

  • Curd -200 gm (yoghurt) 
  • Water 2 glass
  • Gram flour-4 tbsp (besan)
  • Red Chilly Powder-1/2 tbsp
  • Coriander Powder- 1/2 tbsp
  • Turmeric Powder -1/2 tbsp
  • Oil– 3 tsp
  • Mustard Seed – 1 tsp
  • Cumin Seed  – 1 tsp
  • Curry Leaves – 1 String

Method:

1.Take a bowl add curd, besan, water, red chilly pd, coriander pd, turmeric pd and salt all beat the mixture.
2.In a kadhi  put oil mustard seed,cumin seed,curry leaves, when crackles add the mixture above bring it to boil
3.When boiled add the fried pakoda, boil it for ten second on fast flame and turn off the gas.
4.Serve hot with rice.

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Notes:

  • Use full fat curd, and it should not be sour.
  • I used different veggies to make pakoda, you can make onion pakoda by putting only onion. 
  • When you mix curd, besan and water beat nicely there should be lumps.   
  • I have completed the recipe without tempering, it is option if  want than can temper the dish.
  •  Add the pakoda in the last and cook for ten second on fast flame, and then switch off the flame  cover and keep for five minutes and then serve with hot steam rice.  

Tempering recipe:

  • 1 tbsp oil tbsp
  • 1 tsp mustard seed
  • .1 string curry leaves
  • pinch asafoetida
In a pan put oil, mustard seed, let it crackle then add curry leaves, and asafoetida pour then pour on the curry and serve.

Tags:
Indian recipe.

Author:
Mrs Smiley Sarabical.




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