Authentic Punjabi Pakoda Kadhi

Punjabi Pakoda Kadhi  is popular  main course in North Indian restaurants. Chickpea (gram flour) fritter  cooked in yogurt and gram flour thick gravy .

Ingredients( 2 serving)


  • For Pakoda
    • Gram flour – 1  cup
    • Salt – 1/4 tsp
    • Onion – 2 tbsp, sliced
    • Coriander leaves – 1 tbsp chopped
    • Green chili – 1 tsp chopped
    • Baking soda – 1/2 tsp
    • Cooking oil
  • For Kadhi-
    • Red chili powder – 1/2 tsp
    •  Turmeric powder – 1/2 tsp
    • Yogurt – 2 cup
    • Chickpea flour – 1 tbsp
    • Salt – 1/2 tsp
    • Mustard seed – 1 tsp
    • Onion – 1/2 cup, sliced
  • For tempering
    • Cooking oil – 1 tbsp
    • Curry leaves – 7 to 10
    • Green chili – 2 to 3 finely chopped
    • Methi seeds(fenugreek seed) – 1/4 tsp
    • Whole red chili – 2 to 3
    • Whole black pepper – 1/2 tsp
  • Coriander leaves for garnishing

Method


 Step 1 – In bowl for Pakoda take all ingredients(except cooking oil) and add 2-3 tbsp water make batter then keep aside.

Step 2 –Heat oil in a pan add oil for frying Pakoda, with small spoon  pour  batter into hot oil and fry it until it gets golden brown from all sides.Drain out the Pakodas on absorbent paper and keep aside.

Step 3 –In blander take all kadhi ingredients(except mustard seed,onion) and blend it till it becomes smooth..

Step 4 -Heat 1 tsp oil in pan then add mustard seed, when seed crackled add sliced onion cook 2-3 minutes till it gets golden brown in color. Add yogurt stir it quickly. Cook for 5-7 minutes in medium flame. Add Pakoda and cook in low flame 1 minute.

Step 5 -For tempering, Heat 1 tbsp oil in a pan, add methi seed, whole red chili, black paper, chopped green chili, curry leaves and saute it for 1 minute. Pour tempering into Pakoda kadhi and cook for 30 seconds. Remove from heat and garnish with coriander leaves. Serve with steamed rice/roti.


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One Comment Add yours

  1. Novelacious says:

    Nothing can beat Kadhi & Rajma chawal 😍 *starts drooling*

    Liked by 1 person

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