Punjabi Kadhi Pakora

This past weekend was a long weekend in Canada, and usually is the same long weekend that in Edmonton is celebrated Vaisakhi (Baisakhi). Vaisakhi is celebrated in India (Punjab) around April 13th or 14th. This festivity celebrates the first time that Sikhs were baptized, establishing the Khalsa. For us is a special day.....Many years we celebrated with our Sikh friends this special occasion, and we walked with them in their colorful parades between the Gurudwaras....This year, I made a Punjabi dish to celebrate this occasion.....

Punjabi Kadhi Pakora 

for kadhi (kadhi is the sauce)

5 tablespoon besan gram flour (chickpeas flour)

1 teaspoon turmeric

1 teaspoon kashmiri red chilli powder

¼ teaspoon ajwain / carom seeds

3 garlic and 1 piece of ginger to make garlic/ginger paste

1 1/2 teaspoon salt

1 cup yogurt

5 cup water

2 teaspoon oil

1 teaspoon methi seeds (fenugreek)

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 dried red chilli

1 onion (sliced)

In a large bowl mix well the besan, turmeric,  chilli powder,  ajwain,  ginger garlic paste,  salt and yogurt. Add the water, and let it rest for 10 minutes.

In a large pot, heat the oil. Add the methi, cumin, coriander seeds, and dried red chilli in pieces. When the mix is hot, add the sliced onion. Let it cook until the onion is translucent. Add the besan mix. Stir it until it thickens it. Let it simmer at low temperature for 25 minutes.

Onion pakoras

1 cup besan / gram flour

1 teaspoon salt

6  teaspoon of yogurt

2 onion chopped (not finely chopped)

1 pice of ginger grated

1/2 teaspoon of red chili powder

1/4  teaspoon   carom seeds

1/2  teaspoon  turmeric

1  teaspoon  kasuri methi leaves

1/2  teaspoon baking soda

oil (for frying)

Mix the onion, ginger paste,  chilli,  ajwain, turmeric,  kasuri methi and  coriander. Add the gram flour, and salt. Mix it well.

Add the yogurt and baking soda, and mix it well. I use a spoon to take the pakora portion, and fry it in hot oil. Once they have been fried (golden brown), place it over towel paper to absorb the excess of oil.

Serve it with chapati and basmati rice. You can place the pakoras inside the khadi, but I like to place the kadhi and put the pakoras on top. ENJOY!!