Punjabi Kadhi
By sejal
0 Picture
Ingredients
- For pakoras
- Gram flour (besan) 3/4 cup
- Onion ,finely chopped 1 medium
- Fenugreek leaves (methi),chopped 1/2 cup
- Ginger,grated 1 inch piece
- Carom seeds (ajwain) 1 teaspoon
- Red chilli powder 1 teaspoon
- Baking powder 1/4 teaspoon
- Salt to taste
- Oil to deep fry
- For Kadhi
- Yogurt 1 cup
- Gram flour (besan) 1/4 cup
- Turmeric powder 1 teaspoon
- Salt to taste
- Oil 2 tablespoons
- Fenugreek seeds (methi dana) 1/2 teaspoon
- Cumin seeds 1/2 teaspoon
- Dried red chillies,broken into 2 2
- Black peppercorns 6
- Onion ,chopped (optional) 1 medium
- Ginger,chopped 1/2 inch piece
- Red chilli powder 1 teaspoon
Details
Servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Mix all the pakora ingredients, except oil, adding about half a cup of water. Heat sufficient oil in a kadai, drop small portions of the besan mixture and deep fry till golden brown. Drain and place on an absorbent paper and set aside. For kadhi, whisk yogurt well and mix besan. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and three cups of water. Heat two tablespoons of oil in a kadai. Add fenugreek seeds, cumin seeds, black peppercorns and red chillies. Stir-fry for half a minute. Add onions and ginger and stir-fry for a minute. Add yogurt mixture. Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally. Add red chilli powder and fried pakoras and continue to simmer for four to five minutes. Serve hot with steamed rice
Review this recipe