Punjabi kadhi pakora

Name: Punjabi kadhi pakora
Total time: 2700 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1liter buttermilk; 4 tbsp besan; 1 tsp chilli powder; 1 tsp coriander powder; 1/2 tsp turmeric powder; 2 tbsp mustard oil; 1/2 tsp fenugreek seeds; 1/4 tsp cumin seeds; Pinch hing; 1 tsp chopped ginger and garlic; 1 tsp sliced onion; 1 tbsp chopped coriander; 1 cup besan; 2 chopped onions; 1 chili powder; 2 tsp coriander powder; 1/4 tsp turmeric powder; as needed Oil for frying; 1 tbsp pure ghee; 1/2 tsp dry chilli powder

Neha Dua @cook_90450

#indianrecipe
Author recipe by #Miss_Anamika_Banerjee Tnx for delicious recipe.

My all time favorite recipe, I like it punjabi kadhi with steam rice.punjabi cuisine is also famous for kadhi pakoda is one such yummy recipe where creamy buttermilk (yoghurt)and besan mixture is cooked similar to dal consistency. pakoras used in this recipe are specific to this recipe before serving, it is topped with deep-fried tarka.

#indianrecipe
Author recipe by #Miss_Anamika_Banerjee Tnx for delicious recipe.

Neha Dua @cook_90450

#indianrecipe
Author recipe by #Miss_Anamika_Banerjee Tnx for delicious recipe.

Saved

Ingredients

45 minutes

6 servings

1liter buttermilk
4 tbspbesan
1 tspchilli powder
1 tspcoriander powder
1/2 tspturmeric powder
2 tbspmustard oil
1/2 tspfenugreek seeds
1/4 tspcumin seeds
Pinchhing
1 tspchopped ginger and garlic
1 tspsliced onion
1 tbspchopped coriander
For pakora
1 cupbesan
2chopped onions
1chili powder
2 tspcoriander powder
1/4 tspturmeric powder
as needed Oil for frying
For tarka
1 tbsppure ghee
1/2 tspdry chilli powder

Saved

Steps

45 minutes

1

Firstly, in a large bowl take besan, turmeric, chilli powder, ½ tbsp ginger garlic paste, 1 tsp salt and 1/2 cup water. mix well forming a smooth paste.
2

Now add butter and 1.5 cup water and mix well. keep aside.
3

In a large kadai heat 2 tbsp oil and add methi,cumin, pinch hing.splutter the tempering without burning the spices.
4

Now add ginger and garlic onion, and saute until onions soften.
5

Further, add prepared besan curd mixture and mix well.keep stirring until the mixture comes to a boil.simmer for 30 minutes.
6

Stir in between to prevent from burning.add 1 cup water or as required and adjust the consistency.
7

Punjabi kadhi is ready, keep aside.
8

For pakora
9

Firstly, in a bowl take 2 onion, chilli, turmeric and coriander.
10

Add 1 cup besan, ½ tsp salt and mix well,squeeze and mix until the flour turns moist. Add little water.
11

Mix well forming a smooth pakora mixture.
12

Wet your hand with water and scoop out a small ball sized mixture. wet hand prevents the batter from sticking.
13

Deep fry in hot oil, keeping the flame on the medium.
14

Fry, until the pakoda turns golden brown and crisp.drain off the pakoda onto the kitchen paper to absorb excess oil.
15

Drop in prepared onion pakora into the kadhi. Simmer kadhi for few 5 minutes.
16

Prepare the tarka by heating 1 tbsp ghee.
17

Add chilli powder pour the tarka over kadhi and add 2 tbsp coriander.
18

Finally, enjoy punjabi pakora kadhi with steamed rice.