Authentic Punjabi Pakora Kadhi by Seema
- By India Food NetworkLoading...
- | 23 Aug 2013 2:11 PM GMT
X
X
Procedure:
- Transfer besan (gram flour) into a bigger bowl
- Add the salt as per taste
- Add the red chilli powder
- Add the baking soda
- Add a few green chillies as per taste
- Add a few coriander leaves
- Add water little by little
- Mix well into a pakora consistency
- TIP: Ensure that there are no lumps
- Add the chopped onions and potatoes
- Mix well
- If the flour is to thin add in some more gram flour
- Heat oil in a kadai
- Drop small portions of the pakora into the kadai
- Cook them until they take a deep golden colour
Ingredients for making the kadhi:
- 1½ cup of thick yogurt
- 1 tsp of jeera (cumin seeds)
- 1 tsp of rai (mustard seeds)
- 3 tbsp of besan (gram flour)
- 3-4 dried red chillies
- 2 tbsp of chopped ginger
- Few coriander leaves for garnish
- Few green chillies for garnish
- ½ tsp of methi seeds (fenugreek seeds)
- ½ tsp of haldi (turmeric powder)
- Salt as per taste
- 1 tsp red chilli powder
- Oil for cooking
- Water for adjusting the curry
Procedure:
- Heat a kadai
- Add 2 tbsp of oil
- Transfer the yogurt into a bigger bowl
- Add the besan (gram flour) to it
- Whisk it well
- TIP: One can use the regular whisk or a wooden ladle to ensure that there are no lumps in the mixture
- Add the methi seedsc (fenugreek seeds) into the oil
- Add the jeera (cumin seeds) and rai (mustard seeds)
- Add the dried red chillies
- Add the chopped ginger
- Stir well
- Add the yogurt mixture to it
- Add about 2 cups of water
- Let the kadhi come to a boil
- Add the salt
- Add the red chilli powder
- Add the green chillies for garnish
- Add the coriander for garnish
- Mix well
- Add the pakora’s to the kadhi
- Stir well
- Sprinkle some red chilli powder on top
- And garnish with some coriander leaves
- Serve hot with steamed rice
India Food Network
Learn simple, easy-to-follow recipes from India's best home chefs, and explore fascinating stories about regional food.
Next Story