Punjabi Kadi

Kadi is one recipe, which sounds simple to make but only the right amount of all the ingredients can make a perfect kadi and bring out the real taste. I had this Punjabi kadi in India long back. After that I recently had it at a restaurant where the chef who made it was a sardar himself. Oh my!! The taste was heavenly and so good that I could have the kadi simply without any rice or roti. I owner of the restaurant passed by us asking if everything was fine and I thought this is the chance to make the right move and asked him for the kadi recipe but that guy was too clever!! He said that I would have to join the cooking class offered by them, where they teach 2 recipes a month for $ 40 to learn about the kadi.I know you guys are laughing out loud there.
It was not over. I still was bent upon knowing the recipe and asked him “ do you mix up all the ingredients and the start boiling it on the stove top? Did you add spinach to the pakodis? And so on… you know how that guy answered “ehhh ya something like that and ya something like this” hmmmm I thought!! What a Guy??!!!!

I am very lazy at making deep fried stuff, so I usually make plain kadi, not with the pakodis. This is my first effort to bring out the original Punjabi kadi but the taste wasn’t absolutely the same. It is my first contribution to Nupur's A-Z of Indian Vegetables. "K" for Kadi!!


Ingredients for Pakodis

2 cup Besan (chickpea flour)
½ tsp Ajawain
1cup chopped onions
1tsp kasuri methi
½ tsp chilli powder
1tsp cummin powder
chopped spinach (optional)
Salt
Water
Oil for deep-frying

Ingredients for the kadi

2-cup yogurt
1cup water
½ cup besan
1tsp chilli powder
1tsp turmeric powder
1tsp Cummin powder

For tempering

2tbsp oil
½ tsp cumin seeds
½ tsp fenugreek seeds
Pinch of Asafoetida
Dry chillies (optional)

Preparation

For pakodis mix up all the ingredients with water in to a batter consistency. In a deep frying pan heat oil and make small pakodis and keep aside.

For making kadi, mix water to the yogurt and dilute it into buttermilk consistency. Add besan, turmeric, salt, cummin powder and chilli powder to it. Bring this mix to a boil on medium heat. If the kadi gets too thick, water can be added to dilute it. Once the kadi comes to a good boil, remove it from stove and add the pakodis and temper it with the given ingredients.
This is how I made it. If anyone has a better recipe please help me improve it.

I am going on a trip for the long weekend to this place, so taking a small blog break. I will catch up with you all after a week. Wish you all a happy weekend and Happy Easter.