The name says it all – Healthy Punjabi Kadhi with non-fried pakoras. This recipe needs no explanation – a staple food in every household. Wanted to create a healthy yet delicious kadhi for my family, so took a break from the classic version (deep fried pakodas) and choose to test my all-time- favorite APPE PAN to prepare healthy pakodas. This recipe will probably be my go-to recipe from now on.
Not only were these pakodas delicious and crispy they were super soft and soaked up well. Instead of curd, buttermilk can be used to prepare kadhi. Whisk besan and curd to form a smooth batter, do not over beat or else curd will turn into butter. Make sure there are no lumps in the kadhi.
While kadhi is boiling don’t forget to place a wooden spoon over your pan – read more on this tip. Had a lot of kadhi spills in the past but now this tip is a life saver and comes in really handy. Hosting a dinner party- prepare these pakodas well in advance and toss them in the kadhi just before serving and give it a final boil. After adding pakodas, kadhi may become thick – no worries add 1/4 cup of water and adjust your seasonings.
While preparing tadka/tempering play along with the ingredients. I prefer to flavor kadhi with garlic but if not a garlic fan you can choose to leave that out. Taste your kadhi before adding Amchur powder,because if sour curd or buttermilk was used to prepare kadhi then kadhi would have that sour aftertaste and adding amchur powder will make it more tangy.