
Punjabi Kadhi recipe

40

5-6 people

10
For Punjabi kadhi |
|
Mustard oil |
2 tbsp |
Dry red chilli |
1 pc |
Mustard seed |
1 tsp |
Jeera |
½ tbsp |
Hing |
1 tsp |
Onion chopped |
½ cup |
Ginger |
1 tsp |
Green chilli chopped |
1 tsp |
Kasoori methi |
1 tbsp |
Turmeric powder |
1 tsp |
Red chilli powder |
1 tsp ½ tsp |
Coriander powder |
½ tbsp |
Sour curd |
1 cup |
Water |
as required |
Besan |
2 tbsp |
Salt |
1 tbsp |
Pounded masala |
1 tbsp |
|
|
For pakora |
|
Onion chopped |
1 cup |
Ginger chopped |
½ tsp |
Green chilli chopped |
½ tsp |
Coriander chopped |
1 tbsp |
Buttermilk |
¼ cup |
Besan |
¾ cup |
Water |
as required |
Oil |
for deep frying |
|
|
For pounded masala |
|
Black pepper |
14-15 pcs |
Ajwain |
1 tsp |
Jeera |
½ tbsp |
Dry red chilli |
1 pc |
For pounded masala:
Heat a pan, add black pepper, ajwain, jeera, dry red chilli and dry roast them on a low flame.
Transfer it to a mortar & pestle, pound it to a fine powder and keep it aside.
For pakora:
In a bowl add chopped onion, chopped ginger, chopped green chilli, red chilli powder, coriander chopped, salt, buttermilk and make a very thick batter of it.
Heat oil in a pan, add small portions of the batter and deep fry them until golden brown.
Once done, remove it to a plate.
For Punjabi kadhi:
Now, heat some mustard oil in a pan, add dry red chilli, mustard seeds, jeera, hind and let them crackle.
Then add chopped onion and saute until they are golden brown.
Add chopped ginger, chopped green chilli, kasoori methi and saute them.
Then add turmeric powder, red chilli powder, coriander powder and cook them.
In a bowl, add buttermilk, water, besan, salt, red chilli powder and mix it.
Add this mixture to the pan and stir it well. Keep stirring it and cook it for 8-10 mins.
Once done, then add pounded masala, fried pakoras and cook it for 1-2 mins.
Punjabi style kadhi pakora is ready to serve.