Kadi Pakoda

About 12 years ago, N was my neighbor in the apartment complex we lived in and would invite us to her house. She used to make awesome Kadi Pakodas. I got the recipe from her and have since been making it. Unfortunately, after we moved I lost touch with her and have been unable to connect with her. I have been searching for her on FB and Google, but no luck yet. I know she is back in Gurgaon. Hopefully, someday I will get to meet her again. It's funny how we jot down some recipes from friends and then later on remember them every time we make the dish.

Punjabi Kadi Pakoda
For Kadi:
Sour yogurt -- 1 cup
Buttermilk -- 1 cup
Besan (chickpea flour) -- 2 tbsp
Sliced Red Onions -- 1/2 cup
Chopped Ginger -- 1/2 tsp
Chopped Garlic -- 1/2 tsp
Dry red chilli -- 1
Kasoori Methi -- 1 tsp
Methi seeds -- 1/2 tsp
Jeera -- 1/2 tsp
Hing -- a pinch
Red Chilli powder -- 1 tsp
Black pepper -- 1/2 tsp
Chopped cilantro -- 1 tsp
Salt to taste
Oil -- 2 tbsp

For Pakoda:
Besan -- 1.5 cup
Chopped Spinach -- 1/2 cup
Red chilli powder -- 1 tsp or less
Ajwain seeds -- 1/4 tsp
Baking soda -- a pinch
Red onion, sliced -- 1/2 cup
Salt to taste
Oil for deep frying
Method:
1. Mix all ingredients for pakoda with some hot oil and a little bit of water. Fry in oil until golden brown. Set aside.

2. Mix the sour yogurt and besan and set aside. Make sure there are no lumps.

3. Take two tablespoons of oil in a thick-bottomed vessel. When oil is hot, add jeera, methi, dry red chilli, ginger, garlic, and onions. Fry for a few seconds and then add kasoori methi, salt, red chilli powder, hing, and black pepper. Now add 1/2 cup of cold water and bring the temperature down. At this time, add the yogurt-besan paste and mix well. Reduce flame to medium-low. Add buttermilk to make the consistency of the kadi into a thick liquid. After it has cooked for about 5 minutes, taste the kadi and adjust spices according to taste.

4. Add the pakodas and turn off the flame. Garnish with cilantro.

5. Serve with rice or roti.