Punjabi Kadhi Pakoda

Name: Punjabi Kadhi Pakoda
Total time: 3600 s
Yield: 2--3 People
Cuisine: Indian
Ingredients: 2 1/2 tbsp gramflour; 1 bowl curds; 1/2 bowl buttermilk; 1 tbsp groundnut oil; 2 tsp cow ghee; As needed Few sprigs curry leaves; 1/2 tsp Rai; 1/4 tsp hing; as required Few seeds methi Dana soaked in water; 2 cloves,; 2 black pepper corns,; 2 bay leaves; 1 medium onion sliced,; 1 tsp ginger crushed,; 3 garlic cloves chop; to taste Salt; 1 tsp ,haldi powder; 1 tsp ,dhania; 1 tsp , Kashmiri chilli; 1/2 Lauki; 2 1/2 tbsp besan; as per taste ,salt,ajwain,haldi powder; as required oil; 1/2 tsp baking powder; 2 tsp chopped green coriander,; 2 tsp mint leaf; 2 tbsp mustard oil to cook pakoras in appam patra; 1 cup basmati rice soaked in water for an hour,salt to taste; 1 big cardomom; As required Dry red chilli whole,dhania seeds,zeera whole, kashmiri chilli

Manika Dargan @cook_25830032

It's a punjabi dish,originated from North India .I was inspired by my great grandmother as it's her special touch to the dish which makes it more creamier and tastier.#summerdelight

Manika Dargan @cook_25830032

It's a punjabi dish,originated from North India .I was inspired by my great grandmother as it's her special touch to the dish which makes it more creamier and tastier.#summerdelight

Saved

Ingredients

1 hour

2--3 People

2 1/2 tbspgramflour
1 bowlcurds
1/2 bowlbuttermilk
1 tbspgroundnut oil
2 tspcow ghee
As neededFew sprigs curry leaves
1/2 tspRai
1/4 tsphing
as requiredFew seeds methi Dana soaked in water
2cloves,
2 black pepper corns,
2 bay leaves
1medium onion sliced,
1 tsp ginger crushed,
3 garlic cloves chop
to tasteSalt
1 tsp,haldi powder
1 tsp ,dhania
1 tsp, Kashmiri chilli
For Pakodas
1/2 Lauki
2 1/2 tbsp besan
as per taste ,salt,ajwain,haldi powder
as required oil
1/2 tspbaking powder
2 tsp chopped green coriander,
2 tsp mint leaf
2 tbspmustard oil to cook pakoras in appam patra
1 cup basmati rice soaked in water for an hour,salt to taste
1big cardomom
As requiredDry red chilli whole,dhania seeds,zeera whole, kashmiri chilli
1onion,
11 tomato sliced

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Steps

1 hour

1

For pakoda batter,peel bottle gourd wash nicely.Grate thinly in hand grater.Add in a bowl,add gramflour,add all dry masalas haldi powder,salt to taste,dhania powder 1 small tsp,hing powder 2 pinches.Mix all nicely.Add chopped green coriander and chopped mint leaves.
2

Keep aside for sometime.Cook in appam patra.Add 2 tsp hot oil for extra softness.Add 1/2 tsp baking powder for fluffiness.
3

Heat appampatra,add patanjali mustard oil,heat a little,add oil in few cavities.Pour batter in cavities and cover and cook when golden brown on one side.Flip it over and cook evenly on both sides.
4

Keep it in a dish for kadhi.
5

Wash rice nicely and wash thoroughly and soak in lots of water for an hour.
6

Cook rice till well cooked and soft.Add salt in rice and black cardomom.Strain water and add a small tsp of ghee.
7

For Kadhi,take a steel kadahi,roast 1 tsp besan,stir continuously.Cook for few min till good aroma comes.
8

Mix gramflour 2 1/2 tbsp in curd,add buttermilk.Stir with hand beater.Add salt to taste,haldi powder,dhania powder and mix well so that no lumps are there.
9

Heat kadahi,add oil,add ghee,heat add rai,splutter it,add hing,add cloves,black pepper corns,bay leaf.Add chopped ginger,chopped garlic saute it.Add soaked methi Dana.Saute till ginger garlic is light golden brown.Add thinly sliced onion and saute till light golden brown.
10

Add 2 pinches of gramflour,my grandmothers special touch.Saute for a while.Add besan mixture in onion mixture.
11

Cook for 25 min till nice and thick.First cook on high flame for few minutes,test salt.Then add at least 1 1/2 cups of water and cook for 20 min more.
12

Add hot pakodas in kadhi and cook for further 8 minutes.Kadhi is ready.For tempering,heat ghee,add whole cumin seeds,splutter,add whole coriander seeds,add big red chilli.Add kashmiri red chilli powder according to taste.Close gas.
13

Serve hot on a plate with boiled rice and fresh cut onion and tomato.
14

Slice a onion and tomato for garnish and chopped green coriander and mint leaves.