Punjabi Kadhi Pakoda
Cooking Instructions
- 1
In a mixing bowl, mix the dry ingredients, chopped veggie and chilli and salt. Add water little water at a time to make a thick pakoda batter.
Heat oil in a kadhai. Make balls of pakoda out of batter. Shallow fry the pakodas on low- medium heat from all the sides.
- 2
Beat curd and besan in a mixing bowl. Add 2 cups of water, turmeric and salt. Blend to a smooth and lump-free batter.
For kadhi, heat oil in a saucepan. Add methi and mustard seeds and let them spluter. Then add cumin seeds and grated ginger and saute for 20 seconds. Add the prepared curd- besan batter.
- 3
Cook in medium flame, by occasionally stirring, till the rawness of besan is gone. If needed, add some more water to get the kadhi of pouring consistency. Add the pakodas and cook further for 2-3 minutes.
In a tadka pan heat oil, add hing, dry chilli and switch off the flame. Immediately add the tadka to the kadi.
Yummy Kadhi Pakoda is ready to serve.
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