Punjabi kadhi

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Old 17-Aug-2010
Punjabi kadhi

Spicy pakoras in kadhi makes it delicious
Preparation Time : 25 minutes
Cooking Time : 25-30 minutes
Servings : 4
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

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.

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