Kadhi Pakora and Chawal

I LOVE Punjabi dishes! They are so wholesome and full of flavor. And I think their secret ingredient is the loads of love they put into their cooking. My friend’s (Hi Bavneet!) mom makes the absolute best Kadhi Chawal! Which is a chickpea flour fritter that’s bathing in a spiced yogurt curry. One day I’m going have her teach me exactly how she makes it. In the mean time I’ll settle for this one which I made.

*Recipe*

Pakoras

- 1/2 c spinach, chopped

- 1 T fresh cilantro, chopped

- 1/2 c onion, finely chopped

- 1 t carom seeds

- 1 t chili powder

- 1/4 t turmeric

- 1/2 t coriander powder

- 1 c chickpea flour

- 1/4 t baking soda

- 2 green chilis, finely chopped

Salt to taste

1/2 c or so of water

Kadhi

- 1 c yogurt

- 1/4 c chickpea flour

- 3/4 t turmeric, divided

- 1/2 t chili powder

- 1 T ginger garlic paste

- 3 c water

- 1 green chili, slit

- 3/4 t salt

- 2 T oil

- 1 t mustard

- 1/2 t cumin

- 1/4 t fenugreek seeds

- Pinch of asafetida

- 1 sprig of curry leaves

- 2 dried red chilis

* In a bowl combine all your ingredients for the pakoras (fritters) and mix until the chickpea flour has evenly coated everything. Add water in small quantities just until small chunks can hold shape together.

* Deep fry ping pong ball size portions until they are golden brown. Drain on a paper towel while you make kadhi.

* In a bowl combine your yogurt, chickpea flour, turmeric, chili powder, ginger garlic paste. Whisk until smooth. Then add your water and whisk again until smooth.

* Pour your mixture into a pot and stir over a low heat for 5 mins. At this time add your slit green chilis and salt. You don’t want to add salt earlier because the yogurt will split. Mix wellBoil for 20 mixtures until you no longer smell any raw chickpea flour. Add your pakoras and mix.

* For the tempering, in a small pot heat up some oil. Once the oil is hot add your mustard seeds, cumin, fenugreek seeds, and asafetida. Once they splutter, add a spring of curry leaves, 2 dried red chilis, and 1/4 t turmeric powder. Mix and then pour over your kadhi.

* Serve with fresh cilantro leaves on top with a side of steamed basmati rice.