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

Ingredients Quantity Unit Ingredients Quantity Unit
Sunflower Oil 40 + for frying gms Besan 50(pakora) + 25(kadhi) gms
Onion 30 gms Curds 100 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

Recipe:

A. Kadhi:

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.

B. Pakoras:

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.

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