Punjabi Kadhi Pakoda

Name: Punjabi Kadhi Pakoda
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 Cup besan; 1 pinch soda; As needed Water to prepare pakora; 1/2 teaspoon Salt; 1/2 piece Onion finely chopped; 1 Cup besan; 2 Cups Curd; 1/4 teaspoon asafoetida; 1/2 teaspoon red chilli powder; 2 glasses Water; 1 teaspoon turmeric powder; 2 teaspoons mustard oil; as per taste Salt; 1/2 teaspoon cumin powder; 1 teaspoon soaked Methi dana; 1 Big Onion finely chopped; 2-4 garlic cloves finely chopped; 1 teaspoon garam masala powder; 4 tablespoons mustard oil; 1 teaspoon mustard seeds; 2 red chilli dry; as required Curry leave; 1/2 teaspoon red chilli powder

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Gazhiabad

#punjabi
#indianrecipes
#cooksnap
Thank you Shashi Gupta ji for this recipe.

Unlock foodie @cook_24976550

Gazhiabad

#punjabi
#indianrecipes
#cooksnap
Thank you Shashi Gupta ji for this recipe.

Saved

Ingredients

30 mins

4 servings

1 Cupbesan
1 pinchsoda
As neededWater to prepare pakora
1/2 teaspoonSalt
1/2 pieceOnion finely chopped
Kadhi:
1 Cupbesan
2 CupsCurd
1/4 teaspoonasafoetida
1/2 teaspoonred chilli powder
2 glassesWater
1 teaspoonturmeric powder
2 teaspoonsmustard oil
as per taste Salt
1/2 teaspooncumin powder
1 teaspoonsoaked Methi dana
1Big Onion finely chopped
2-4garlic cloves finely chopped
1 teaspoongaram masala powder
Tadka:
4 tablespoonsmustard oil
1 teaspoonmustard seeds
2red chilli dry
as required Curry leave
1/2 teaspoonred chilli powder

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Steps

30 mins

1

Take a bowl and start mixing all dry ingredients with chopped onions and add water slowly to make pakora.
2

Turn on the gas and place a kadhai and pour oil and start making pakora. Bring it out.
3

Now for making kadhai mix all dry masala together with little water, also methi dana and keep it aside. Now mix curd with besan and water as much as you can. Liquid constancy. Now pour some oil and fry chopped onions and garlic. Saute it for some time and pour all prepare liquid batter and masala to the kadhai along with all mix masala prepared and turn on the flame of the gas and make kadhi. It will take 15 mins. Cook it in medium and slow flame.
4

Now put all the pokara to the kadhai and cover it and lower the flame for another 2 to 3 mins. Then turn off the flame.
5

For tadka turn on the gas. Keep a tadka pan. Mustard oil, red chilli powder, dry red chilli, Asafodea, curry leaves and pour that mix over to the kadhai pokara and enjoy with rice.