PUNJABI KADHI
Spicy pakoras in kadhi makes it delicious
Preparation Time : 25 minutes
Cooking Time : 25-30 minutes
Servings : 4
INGREDIENTS
For pakoras
Gram flour (besan) 3/4 cup
Onion , finely chopped 1 medium
Fenugreek leaves (methi) (125 grams), chopped1/2 bunch
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 , sliced (optional)1 medium
Ginger, chopped 1/2 inch piece
Red chilli powder 1 teaspoon
METHOD
Mix all the ingredients for the pakoras, except oil, with half a cup of water. Heat oil in a kadai; drop small portions of the besan mixture into the hot oil and deep-fry till golden brown. Drain on absorbent paper. For the kadhi, whisk yogurt well with the besan till smooth. Add turmeric powder, salt and three cups of water. Heat oil in a kadai; add fenugreek seeds, cumin seeds, red chillies and peppercorns. Saute for half a minute. Add sliced onion and chopped ginger and sauté for one minute. Stir in the yogurt mixture, bring to a boil, lower heat and simmer for about fifteen minutes, stirring occasionally. Add red chilli powder and fried pakoras and continue to simmer for four to five minutes. Serve hot.
Spicy pakoras in kadhi makes it delicious
Preparation Time : 25 minutes
Cooking Time : 25-30 minutes
Servings : 4
INGREDIENTS
For pakoras
Gram flour (besan) 3/4 cup
Onion , finely chopped 1 medium
Fenugreek leaves (methi) (125 grams), chopped1/2 bunch
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 , sliced (optional)1 medium
Ginger, chopped 1/2 inch piece
Red chilli powder 1 teaspoon
METHOD
Mix all the ingredients for the pakoras, except oil, with half a cup of water. Heat oil in a kadai; drop small portions of the besan mixture into the hot oil and deep-fry till golden brown. Drain on absorbent paper. For the kadhi, whisk yogurt well with the besan till smooth. Add turmeric powder, salt and three cups of water. Heat oil in a kadai; add fenugreek seeds, cumin seeds, red chillies and peppercorns. Saute for half a minute. Add sliced onion and chopped ginger and sauté for one minute. Stir in the yogurt mixture, bring to a boil, lower heat and simmer for about fifteen minutes, stirring occasionally. Add red chilli powder and fried pakoras and continue to simmer for four to five minutes. Serve hot.
