Punjabi Kadhi recipe


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.