Punjabi kadhi pakora

Name: Punjabi kadhi pakora
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup Besan; 1 Onion medium; 5/6 Green chilli; 1/4 tsp Ajwain n jeera for mild flavor; as per taste Salt; 1/2 tsp haldi; as required Water to make batter,heavy consistency; 1 cup Dahi,sour 2 days old; 2 tbsp Besan ,mix to make a lighter batter...along with 1 glass; as needed water; 1/4 of cup Onion chopped but linear; 1 tsp + 1 tsp Rai and jeera; as needed Curry leaf1 string; 6 cloves garlic chopped; 1/2tsp Haldi; 1 tsp Ginger chopped; 1 Onion small; 2 Garlic chopped; 1/2 tsp Red chilli powder; 1 Sukhi mirch; 1/4 tsp Hing; as required Ghee for chaunk

Madhumita BSNG @Aaradhyaa_2009

New Delhi

My whole of education,at higher level must have crossed boundaries,eating kadhipokoda...at Karol bagh near Devi Durga mandir,which happened to b my favorite destination ... opposite my IAS Institution,VAJIRAM n RAVI....
It's street food ,got it at queue...now let's see how I have given dimension To it....

Madhumita BSNG @Aaradhyaa_2009

Saved

Ingredients

30 mins

2 servings

For pakoda
1/2 cupBesan
1Onion medium
5/6Green chilli
1/4 tspAjwain n jeera for mild flavor
as per tasteSalt
1/2 tsp haldi
as requiredWater to make batter,heavy consistency
For kadhi
1 cupDahi,sour 2 days old
2 tbspBesan ,mix to make a lighter batter...along with 1 glass
as needed water
1/4 of cupOnion chopped but linear
1 tsp + 1 tsp Rai and jeera
as neededCurry leaf1 string
6 clovesgarlic chopped
1/2tspHaldi
1 tspGinger chopped
For tadka
1Onion small
2Garlic chopped
1/2 tspRed chilli powder
1Sukhi mirch
1/4 tspHing
as required Ghee for chaunk

Saved

Steps

30 mins

1

Start making,kadhi first.
Use a kadai add oil, put the Rai n jeera, onion,garlic then ginger n curry leaves.add the lighter batter prepared out of dahi n besan....first water add is 1 glass...after it's cooked for 15 mins we will add another 1 cup,to cook for another 10 mins.add salt n turmeric too
2

While kadhi is cooked,let's prepare pakoda
In a small bowl add besan,baking soda_1/6 tsp,salt,onion, green chillies to prepare the batter.
3

Now fry it in a kadai on medium high flame,don't make oil too hot,so that pakoda gets cooked inside n get crisp as well.
4

Now kadhi is almost done...add another 1 cup water,since kadhi is cooked on low flame n more water is added to kadhi,our items get better n better...
After 10 mins,add pakoda,n give chaunk...all is done in 2/3 mins...switch off...so that pokoda get swelled n not over cooked to melt in gravy...
Serve with rice...
Tips kadhi like rajma taste best,one day after...
Happy cooking...