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Kadhi Recipe -- Punjabi Kadhi Recipe -- How to make Punjabi Kadhi Pakora Recipe

Hi all, thank you friends and viewrs. Today I am posting how to make Punjabi Kadhi recipe.
Kadhi is a North Indain dish made with onion fritters, dunked in spicy yogurt mixture. It is the best accompaniment for hot steamed rice and also goes well with Roti. We South Indian make Mor Kozambu or Majjiga Pulusu but it is completely a different one. And we need to be plan for it at least half a day before, but for the kadhi so much planning is not required. This recipe has became one of my favourtie now a days. A simple and easy recipe.

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Kadhi is a North Indain dish made with onion fritters, dunked in spicy yogurt mixture. It is the best accompaniment for hot steamed rice and also goes well with Roti.

Ingredients for Kadhi:
  • 3 Tbsp Besan/Chickpea Flour
  • 1 Tbsp Ginger Garlic Paste
  • 1 Tbsp Chopped Green Chillies
  • 1 Tsp Turmeric Powder
  • Salt to Taste
  • 1 Tsp Red Chilli Powder
  • 1 Cup Sour Curd
  • Water as per need
  • 1 Big Onion Sliced
  • 1 Tbsp Oil
  • 1 Tsp Black Pepper Seeds
  • 1 Tsp Cumin seeds
  • 1 Tsp Coriander Seeds
  • 1 Tsp Fenugreek Seeds


Ingredients for Pakora:
  • 2 Cups Besan/Chickpea Flour
  • 1 Tbsp Ginger Paste
  • 1 Tbsp Chopped Green Chillies
  • 1 Tsp Turmeric Powder
  • 3 Big sliced Onions
  • Salt to taste
  • 1 Tsp Red Chilli Powder
  • 1 Tsp Ajwain
  • 1 Tbsp Curd
  • Oil for frying
Procedure for Pakora:
  1. In a large bowl take chickpea flour, add chopped onions, chopped green chillies, ginger paste. Combine them well.
  2. Add salt, turmeric powder, red chilli powder and ajwain to the above.
  3. Mix well with the hands. So that the moisture from the onions and chopped chillies comes out.
  4. Add curd to it and give a gentle mix.
  5. Heat oil in a kadai, add small portions of the above mixture in it.
  6. Fry the onion fritters in a medium to low flame.
  7. Drain them in a tissue paper to absorb excess oil.
  8. Keep them aside.
Procedure for Kadhi:
  1. In a Large bowl, take chickpea flour, add turmeric powder, salt, red chilli powder, ginger garlic paste and ajwain.
  2. Mix them well. Add curd to this mixture and againg give a thorough mix.
  3. Add 1 cup water to it and again mix it well so that there won't be any lumps.
  4. Add little water to make it thin like dosa batter, but not so pouring also.
  5. In a wide kadai, heat oil, add fenugreek seeds, pepper, coriander seeds and cumin seeds. Allow them to splutter.
  6. Now add the chickpea flour mixture to it and allow this to boil for 20 minutes in very low flame. Stirring ocassionally.
  7. Add 2 to 3 cups of water to it and allow it to boil/cook for another 5 minutes while keeping it partially covered. Stir ocassionally.
  8. Add the fried pakoras to the kadhi and bring it to boil for another 3 to 5 minutes.
  9. Add water if the kadhi thickens.
  10. In another small kadai, heat oil, add cumin seeds, split red chilli and add red chilli powder. Let it splutter.
  11. Add this to the above boiling kadhi and give a nice mix.
  12. Serve hot kadhi with steaming rice or roti.

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