Punjabi Kadhi is normally with pakoras(fried gram flour dumplings). It is normally thick and combines well with steamed rice or vegetable khichdi.
INGREDIENTS for Punabi Kadhi
|Sunflower Oil||40 + for frying||gms||Besan||50(pakora) + 25(kadhi)||gms|
|Turmeric Powder||2-3||gms||Garam Masala Powder||10||gms.|
|Green Chillies||1||no||Coriander leaves||4-5||stems|
|Fenugreek Seeds||2-3||gms||Red Chily Powder||2-3||gms|
|Mustard Seeds||2-3||gms||Salt||to taste||–|
|Cumin Seeds||2-3||gms.||Grated Ginger||2-3||gms|
|Red Kashmiri Chilly||2||nos||–||–||–|
Beat the curds along with besan with a blender or in a mixer grinder to a smooth slurry.
Add required quantity of water along with salt and turmeric powder and mix well.
Heat 20 gms. of oil in a Kadai on a medium flame. Add Mustard and Fenugreek seeds. When they start crackling,
add grated ginger and saute for about half a minute.
Add to the kadai the curds and flour mix. Mix well.
Heat about 20 gms of oil. Switch off the flame. Add kashmiri Chilly and Red Chilly Powder mix and pour it over the contents in the Kadai.
When the Pakoras are ready put them into the Kadai and cook the Punjabi Kadi till you get the desired consistency.
Chop the onions and green chilies..
In a bowl place the gram flour, add the chopped onions, chopped green chilies, salt to taste and a pinch of baking soda.
Pour little water at a time and keep mixing till you get a thick paste.
Fry slowly in oil to ensure that the insides of pakora get cooked well. Please do not make the pakoras too big.