February 28, 2011

Punjabi kadhi

Besan or chickpea flour      1/2cup for pakora and 1/2 cup for kadhi
onion chopped                      1/2cup
ginger garlic paste                 1tsp
yogurt or curd ( sour)           1cup
mustard seeds                        1/2tsp
curry leaves                            4-5 leaves
dry chili whole                        2
kasoori methi  or
dry fenugreek leaves              1tsp
baking powder                       1/4 tsp
coriander powder or
 dhania powder                     1/2tsp
asafoetida or hing                  pinch
oil  for frying pakoras
chopped coriander for garnishing


  • In a bowl take 1/2 cup besan , add salt and baking powder , mix . Add couple of tsp .water and make a thick paste . Mix chopped onion .

  • Heat a pan with oil . When oil become hot drop small dumplings or pakora made from batter and fry till it become brown.
  • Take out the pakora from oil on tissue and keep aside.
  • In a bowl add yogurt and besan , mix it until there are no lumps.Then add 2 cups water and salt , turmeric powder, fenugreek leaves or kasoori methi , coriander powder and stir the whole mixture.
  • Heat another wok or kadhai .Pour 1tsp of oil and add hing or asafoetida , mustard seeds curry leaves, dry chili and ginger garlic paste. Let it cook for few seconds then add yogurt or curd mixture. Boil the kadhi for few minutes .
  • Add pakora or dumplings before serving and garnish it with coriander. Serve it  hot with boiled rice.

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