PUNJABI KADHI PAKODA
A scrumptious dish from the arid deserts of Rajasthan, India. Pakodi is a deep fried dumpling of gram flour, crushed cumin seeds, coriander powder along with green chili and turmeric, simmered in thin tangy gravy based on curd along with the aromas of mustard and fenugreek seeds. It is eaten with fluffy steamed rice and is an excellent luncheon delicacy to survive the heat of the desert.
INGREDIENTS
FOR KADHI MIXTURE
- Yoghurt ,300 gms
- Water, 500 ml
- Red chili powder 5 gms
- Turmeric powder 5 gms
- Besan 100 gms
FOR ONION PAKODA
- Red onion (sliced) 150 gms
- Besan 200 gms
- Red chili powder 5 gms
- Turmeric powder 5 gms
- Garam masala 5 gms
- Carum seeds (ajwain) 5 gms
- Salt 5 gms
- Water 75 ml
- Refined oil (for frying) 1 litre,should be reused
FOR TADKA OR TEMPERING
- Sliced red onions 80 gms
- Ginger (Julienne) 12 gms
- Ginger Garlic paste,20 gms
- Fenugreek seeds 3 gms
- Green chilly (julienne) 10 gms
- Red chilly whole (broken) 2 gms
- Coriander seeds (crushed) 5 gms
- Asafoetida 2 gms
- Refined oil 15 ml
- Fresh coriander (chopped)
METHOD
FOR PAKODA
- Combine all ingredients and mix well to make a thick batter.
- Heat the oil and drop spoonful’s of batter into the hot oil and deep fry a few at a time till golden brown. Drain on absorbent paper and keep aside.
FOR KADHI
- Combine the yoghurt, besan, turmeric powder, red chili powder with water and whisk well. Keep aside. Heat oil. Add sliced onion, sauté well , add ginger julienne, fenugreek seeds, slit green chili, broken red chili, coriander seeds and asafoetida, sauté till the onions are translucent. Add ginger garlic paste.
- Lower the flame. Stir in the whisked yoghurt mixture and mix well. Simmer for about 2-3 minutes, stirring occasionally. Add the pakodas and simmer for another 2-3 minutes.
- Stir in the garam masala. Plate in a bowl. Garnish with chopped fresh coriander. Serve hot.
Chefs tips
- For getting softer fritters replace water with yoghurt.
- Accompanies well with steamed long grain fragrant basmati rice.
- Addition of curry leaves in the tempering adds extra aroma to the dish.
- Use full fat sour curd. If the curd is not sour, then the kadhi will not be sour, but will still taste good.
About Chef Nitin Minocha, who survived 26/ 11 Terrorist Attack
Chef Nitin Minocha is working as Executive Chef at Taj Pamodzi Hotel, Lusaka in Zambia. He is a hard-core Delhi boy. Prior to his promotion, he was serving as Executive Sous Chef at Taj Santacruz hotel in Mumbai. More than two and half decade veteran in the culinary space, he has consistently set industry benchmarks to high standards of fine dining. Nitin did his basic schooling from Army School in Dhaula Kuan in New Delhi. His gastronomic Journey commenced in Year 1995, under the esteemed guidance of his teacher Chef Vernon Coelho, of IHM Mumbai.He also completed his graduation (BA) from Delhi University. After Joining flagship Taj Mahal Palace and Towers in Mumbai, he successfully finished two decades under Industry veteran Chef Satish Arora and Chef Hemant Oberoi and moved on to Taj Santacruz hotel.
On the fateful night of 26/11/2008, terrorist attacks at Iconic Taj Mahal Palace hotel, chef Nitin got Multiple Bullet injuries on his left hand. He believes, his second life is God’s gift. During the terrorist attack he helped many guest’s to move them to safe place. He was fortunate that he is survived the terrorist attack. Despite taking many bullets on his hands and seriously wounded, he made all guests escaped from terrorists as a call of a duty.
Chef Nitin is known for Self-driven with key focus on five essential parameters, Revenue, Cost Control, Guest Satisfaction, Employee Satisfaction and the overall vision of the management. As an Avid Gourmand, his Forte is Flavor Fusions, Food Styling and Extensive Research and Development in Food without boundaries. He has been blessed with travelling globally and training extensively under Different Michelin Chefs. During his tenure at The Taj Mahal Palace, works of the Legendary Chef Anton Mossiman and Chef Mark Gregory continue to inspire him. His most memorable event was representing India and earning the participation Diplome at the culinary Olympics IKA (Internationale Kochkunst Ausstellung), Erfurt, Germany 2008.
Editor in Chief : Mewati SItaram
