Punjabi kadhi pakoda

Name: Punjabi kadhi pakoda
Cuisine: Indian
Ingredients: 1 cup curd; 4 tbsp besan; 1 tsp turemeric; to taste Salt; 1 tbsp garam masala; 1 tbsp chaat masala; 1 tbsp red chilli powder; 1 tbsp dhaniya powder; 1 sliced onion; 1 sliced potato; For pakoda; 1 cup besan; 1 tsp jeera; 1 green chilli; 1 tsp red chilli powder; 1 tsp turmeric; 1 tsp baking soda; For tempering; Few curry leaves; 1 tsp jeera; 1 tsp Mustard seeds; 3-4 red chillies; 8-10 green chillies; 1 tbsp kashmiri chilli powder; 4 tbsp ghee

Vidhi agarwal @cook_vidhi

West Bengal

#week2of5

Vidhi agarwal @cook_vidhi

Saved

Ingredients

1 cupcurd
4 tbspbesan
1 tspturemeric
to tasteSalt
1 tbspgaram masala
1 tbspchaat masala
1 tbspred chilli powder
1 tbspdhaniya powder
1sliced onion
1sliced potato
For pakoda
1 cupbesan
1 tspjeera
1green chilli
1 tspred chilli powder
1 tspturmeric
1 tspbaking soda
For tempering
Few curry leaves
1 tspjeera
1 tspMustard seeds
3-4red chillies
8-10green chillies
1 tbspkashmiri chilli powder
4 tbspghee

Saved

Steps

1

Take a bowl add curd, water, besan, salt and all the spices blend well
2

Take a wok heat oil add onions, potatoes, and cook till soft
3

Add the prepared mixture to it and cook well for at least 45 minutes
4

Meanwhile lets prepare the Pakoras for kadhi
5

Take a bowl add besan, jeera, chillies, salt, chilli powder and baking soda,add water and make a thick batter.
6

Deep fry the pakoras on medium flame and add it to the kadhi
7

After 45 minutes take out the kadhi in a bowl.
8

Take a pan heat ghee, add jeera, sarso, red chillies, green chillies, kashmiri chilli powder, curry leaves and let it temper.
9

Pour the tempering to the kadhi and serve hot