Punjabi Pakorewali Kadhi Recipe - Spicy pakoras in kadhi makes it delicious.

This recipe is from the book Cooking with Love.

Main Ingredients : FOR PAKORAS(पकोड़े बनाने के लिए), Gram flour (besan)(बेसन)

Cuisine : Punjabi

Course : Dals and Kadhis

Punjabi Pakorewali Kadhi

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

You can also find more Dals and Kadhis recipes like Dal Palak with Coconut, Raw Mango Rasam, Cholar Dal , Amsul Saar. Or try out these recipes from Punjabi Cuisine like Cheeley (Poode), Achari Amritsari Urad Dal, Methi Makai Roti, Kale Chane with Rajgira Poori.

Punjabi Pakorewali Kadhi Recipe - How to make Punjabi Pakorewali Kadhi

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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • FOR PAKORAS

  • Gram flour (besan) 1 cup

  • Onion chopped1 small

  • Fenugreek leaves (methi) chopped1/4 cup

  • Ginger grated1/2 inch piece

  • Carom seeds (ajwain) 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Oil to deep fry

  • FOR KADHI

  • Yogurt 2 cups

  • Gram flour (besan) 1/2 cup

  • Turmeric powder 1 teaspoon

  • Salt to taste

  • Oil 2 tablespoons

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Dried red chillies broken2

  • Ginger chopped1/2 inch piece

  • Red chilli powder 1 teaspoon

Method

Step 1

For the pakore, place the gram flour in a bowl. Add the onion, fenugreek leaves, ginger, carom seeds, chilli powder and salt, and mix. Add about one-fourth cup of water and mix well.

Step 2

Heat sufficient oil in a non-stick kadai; drop small portions of the mixture into the hot oil and deep-fry till golden brown. Drain on absorbent paper and set aside.

Step 3

For the kadhi, whisk the yogurt well. Add the gram flour and whisk thoroughly till smooth. Add the turmeric powder, salt and three cups of water and mix well.Heat the oil in a non-stick kadai. Add the fenugreek seeds, cumin seeds, and red chillies, and sa

Step 4

Add the ginger and sauté for a minute. Stir in the yogurt mixture, bring to a boil and cook on low heat for about fifteen to twenty minutes, stirring occasionally. Add the chilli powder and fried pakore, and continue to simmer for two to three minutes.

Step 5

Serve hot with steamed rice.

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