Punjabi Khadi Pokara.What's that?I really doesn't know how it taste like.I tried this recipe to participate in an event but its just nightmare.Lack of time make me delay to post it but Im happy that tried a new dish which taste really different but yummy.Love the dumplings its taste so good,I would say Sashvik enjoyed a lot.The dish is almost similar to Mor Kuzhambu although were from different cuisine. I followed her recipe without any changes except red chilly powder on khadi.
Source: Nag's Edible Garden
For the Khadi:
2 cups ~ Curd / plain yogurt
1 cup ~ Water
1/3 cup ~ Besan / kadala maavu / gram flour
1/2 tsp ~ Turmeric powder
2 tsp ~ Red chilly powder
For tempering:
1 Red chilly ~ broken into half
1 tsp ~ Jeera
2 tsp ~ Oil
Salt
For the Pakoras:
1.5 cups ~ Besan / kadala maavu / gram flour
1 Onion ~ finely chopped
1 Potato ~ finaly chopped
1 tsp ~ Red chilly powder
1 tsp ~ Jeera
A pinch of hing
1/2 tsp ~ Baking powder
Salt
1 cup ~ Water
Methods:
1. Mix the ingredients for the pakoras to form a batter. The consistency should be that of bajjis, not too loose.
2. Deep fry the pakoras in hot oil or use a paniyaram chatti / aebleskiver pan. This should help reduce the usage of oil and give you uniformly shaped pakoras.Set aside.
3. Beat the curd well. Add besan and other ingredients and beat well.
4. Heat oil and add the jeera and halved red chilly. When the jeera splutters and turns brown, lower heat to minimum and add the curd mixture. Bring to boil stirring continuously. After 5 mins, remove from fire.
5. When you are ready to serve the kadhi, add the dumplings, mix once through and serve.
Garnish with chopped coriander leaves and serve with chapatis / roti.
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