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Punjabi Kadhi pakora



Ingredients

1 cup yogurt

½ tbsp besan ( gram flour )

½ tsp turmeric powder

3-4 green chillies chopped

7-8 curry leaves (kadi pata)

1tsp methi seeds (fenugreek seeds)

1tsp chilli powder

2-3 dry red chillies

½ tsp garam masala

2 cloves

½ tsp coriander seeds (Dhaniya coarsely crushed)

1tsp saunf (fennel seeds)

½ tsp cumin seeds

½ tsp rai

Hing a pinch

Salt to taste


For pakora's:

½ cup besan (gram flour)

½ cup onions roughly chopped

½ cup methi leaves finely chopped (If you don't get methi you can add dry methi also)

½ tsp cumin seed powder

½ tsp turmeric powder

Salt to taste

½ tsp garam masala

½ tsp dry mango powder (amchoor)

1 tsp red chilly powder

1 tbsp ginger chopped

¼ cup freshly chopped cilantro

Oil for frying

Method:

Whisk yogurt and add gram flour to it. Make sure there are no lumps. Now add turmeric powder, salt, and garam masala. Whisk it nicely with around 2 cups of water.

Now heat 2 tbsp of oil in deep pan. Add coriander seeds, cumin seeds, fenugreek seeds, fennel seeds, Curry leaves, green chillies , rai, hing , cloves and dry red chillies.

Saute them for a minute and add yoghurt and flour mixture. Stir it quickly and scrap it from sides.

Add water if you see it's turning thick. Add red chilly powder. Keep it on medium low flame and keep stirring in between.

In mean time prepare pakora's. Mix all the ingredients for pakora into a thick batter with water.

Heat the oil for frying on high heat. Once the oil is hot turn the heat to medium and start frying the pakora's.

Drop small dumpling with spoon or hand in oil. Take them out when they turn golden brown on paper towel.

Now pour the pakora's into kadhi. Let it cook for around 15 minutes after adding pakora's.




































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