Recipes

PUNJABI PAKORA KADHI

October 2, 2020  Sourab Avatar
PUNJABI PAKORA KADHI

For Kadhi

Curd / Dahi 500 gms
Besan / Gram Flour 2 Service spoon
Medium Sized Onions sliced long 2
Garlic Cloves finely chopped 7-8
Small piece of Ginger finely chopped
Jeera 1 teaspoon
Sukha Dhaniya, crushed 1/2 teaspoon
Pinch of Methi dane
Sukhi Red Mirch 1-2
Pinch of Hing
Kasuri Methi 1/2 teaspoon
Few Fresh Coriander leaves for Garnishing
Pinch of Anar Dana
Red Chilli Powder 3/4 teaspoon
Garam Masala 1/2 teaspoon
Salt to taste
Mustered Oil for cooking 2-3 tablespoon

For Pakoras

Besan 250 gms
Medium Onions sliced (long) 2
Red Chilli Powder 1/2 teaspoon
Salt to taste
Sukha Dhaniya, crushed or dardara 1/2 teaspoon
Pinch of Ajwain
Garam Masala 1/2 teaspoon
Mustard Oil for deep fry

Directions

  1. For Pakoras
    1. Take Besan in a bowl & add sliced onions, Salt, Red Chilli Powder, Sukha Dhaniya, Garam Masala, Ajwain and mix well, add sufficient water to make a thick batter
    2. Heat Mustard oil in a Pan to Smoking Point, and add drop a spoonful of batter in oil with hands and deep fry the pieces till it is cooked or golden brown
    3. Once the Pakoras are ready, keep it aside

     

    For Kadhi

    1. Whisk Besan and curd in a Pateela, add 4 glasses of Water & Haldi, whisk again
    2. Keep the Besan curd mix on high Flame in Kadai and once the mix comes to boil, simmer the flame and cook for 15 mins (keep stirring the mix after every 4-5 mins)
    3. For Tadka – Heat Mustard oil in a Pan & add Jeera, wait for few seconds, then add Onion, Garlic, Ginger, and Masale as mentioned in Ingredients and cook for 7-8 mins or till the onions are light brown
    4. Mix the Tadka in the Kadhi and cook for 10-12 mins (or till the besan is cooked) on low flame, Keep stirring
    5. Then add Pakoras in Kadhi and switch off the flame.
    6. Garnish the Kadhi with fresh Coriander leaves & little bit of Tadka and serve Hot Kadhi with Chawal or Roti

Servings

5

Prep

20 min

Cook

40 min

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