Punjabi Kadhi
Ingredients :
| 1 cup |
Gram flour |
1/4 cup |
Gram flour |
| 1/4 cup |
Chopped onion
|
2 no. |
Dry red chili whole |
| 1/4 cup |
Chopped potato
|
1 tsp |
Turmeric powder |
| 1 tsp |
Ajwain.
|
A pinch |
Asafetida |
| 1 tsp |
Chopped ginger.
|
1 tsp |
Fenugreek seeds |
| 1/2 tsp |
Baking powder.
|
2 tbsp |
Oil |
| 1 cup |
Kadhi Curd (yogurt)
|
Oil for deep frying |
|
| Salt As per taste |
|
|
Preparation :
- Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
- Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
- Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
- Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
- Add red chili powder and fried pakoras & again simmer the punjabi kadi for about 5 minutes.
- Serve punjabi kadhi hot with steamed rice.
