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II Punjabi Kadhi with PakorasII
 

Ingredients:

For Pakoras -

  • 1 cup besan, gram flour
  • 1 cup onions, finely chopped
  • 1/2 cup potatoes, peelrd and finely chopped (optional)
  • 1 cup loosely packed chopped fenugreek (Meethi) leaves (optional)
  • 1 tbsp. of ginger, finely chopped
  • 1/2 tsp.  or to taste, red chilli powder
  • Salt to taste
  • 1 tsp. carom (ajwain) seeds (optional)
  • Oil to deep fry

For Kadhi -

  1. 1 cup yogurt
  2. 1/4 cup besan, gram flour
  3. 1/2 cup onion, finely chopped
  4. 1 tbsp. ginger, finely chopped
  5. 1/2 tsp. garlic, very finely chopped (optional)
  6. 2 Green Chilies, slitted lenght-wise
  7. 1 Bay leaf (Tej Patta)
  8. 2 whole dried red chillies, broken in half
  9. 1/4 tsp.  fenugreek seeds (methi dana)
  10. 1/2 tsp. cumin seeds
  11. 6-8 whole black peppercorns
  12. A pinch - asafoetida (Hing powder)
  13. 1/2 tsp. turmeric powder
  14. 1 tsp. red chilli powder, or to taste
  15. Salt to taste
  16. 1/4 tsp. Garam Masala Powder
  17. 1 tbsp. cilantro (coriander) leaves, finely chopped
  18. 1 tbsp. Oil

 

Preperation :

Pakoras -

  • In a bowl, mix the onions, potatoes, ginger, methi leaves. Add besan, red chill powder, ajwain seeds and salt.
  • Add about half a cup of water or as needed to form a thick batter. The batter should not be too dry.
  • Heat oil in deep frying pan. Take spoonful of batter in between your fingers or in a spoon and carefully drop it in oil. Drop 5-6 pakoras in single batch. Fry them on a medium flame, flipping once or twice.
  • Deep fry them until medium brown and crispy. Drain and transfer on plate having kitchen paper napkin on it and keep aside. Follow the same process for remaining batter.

Kadhi -

  • In a bowl, whisk the yogurt, besan and turmeric until the mixture is smooth and there are no lumps. Use a  hand beater or blender to prepare a smooth batter.
  • Add 1 cups water, turmeric powder and salt. Blend all ingredients using hand blender until smooth batter. Ensure that there are no lumps.
  •  In a heavy-bottomed deep pan, heat the oil over medium flame. Add asafoetida  and wait for 2 seconds. Add the bay leaf, cumin seeds, black peppercorns, fenugreek seeds and red chillies. Allow the seeds to crackle.
  • Add the chopped garlic, saute for few seconds until it is light brown.
  • Add the ginger, green chillies and onion and stir fry for a minute or so.
  • Add the besan mixture to the pan. Add salt, and red chilli powder. Bring to boil on medium-high flame while stirring occasionally.
  • Then lower the flame, and allow the mixture to simmer for 30-40 minutes or so. Stirring occasionally.
  •  If mixture becomes very thick, then add 1/2 cup more water and cook for 5 minutes. It should have pouring consistency.
  • Now add the pakoras  and cook for 10 minutes. Garnish with garam masala powder and chopped cilantro leaves and serve hot.

Serve:

Punjabi kadhi pakora is served   chawal (steamed rice) and is a delicious wholesome meal.


 

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