Punjabi pakora kadhi

Name: Punjabi pakora kadhi
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup curd; 3 tbsp gram flour (besan); 1/2 tsp turmeric powder (haldi); as per taste Salt; 2 cups water; 2 tbsp vegetable oil; 1 tsp grated ginger; 1 bay leaf; 1 piece dalchinni; 8-10 curry leaves; as required Coriander for garnishing; 1 tbsp cumin seeds; 4 tbsp gram flour (besan); as per taste Salt; As required Water; as required Oil for frying pakoda

Monica's Cookhouse @Cookhouse_1909

#myzodiac
#virgo
#curd

Punjabi pakora curry is very famous and tastes delicious.

#myzodiac
#virgo
#curd

Punjabi pakora curry is very famous and tastes delicious.

Monica's Cookhouse @Cookhouse_1909

#myzodiac
#virgo
#curd

Punjabi pakora curry is very famous and tastes delicious.

#myzodiac
#virgo
#curd

Punjabi pakora curry is very famous and tastes delicious.

Saved

Ingredients

30 minutes

3 servings

Curry
1 cupcurd
3 tbspgram flour (besan)
1/2 tspturmeric powder (haldi)
as per taste Salt
2 cupswater
2 tbspvegetable oil
1 tspgrated ginger
1bay leaf
1 piecedalchinni
8-10curry leaves
as required Coriander for garnishing
1 tbspcumin seeds
Pakoda
4 tbspgram flour (besan)
as per taste Salt
As required Water
as requiredOil for frying pakoda

Saved

Steps

30 minutes

1

Take curd in a bowl and add bengan, salt, turmeric powder and mix well.
2

Mix the batter well and add water.
3

Heat oil in a gravy vessel and add ginger, bay leaves, cinnamon stick, curry leaves and saute for a few seconds. Cook kadhi on low flame till it thickens.
4

Now add curd batter to the vessel and mix everything well.
5

Pakora preparations: in a bowl add besan, salt and water. The batter should be thick and not watery. Mix well.
6

Heat oil for deep frying in a kadhai. Once the oil is hot enough add the batter with a spoon carefully.
7

Fry the pakora till they are golden and crispy from both sides. Fry all the pakora and when done keep them aside.
8

Once your kadhi becomes too thick add some hot water and pakora and cook on medium-low flame for 5minutes.
9

In a tadka pan add oil and cumin seeds. Allow the cumin seeds to crackle. Switch off the flame and add red chilli piwder. Add the tadka immediately to curry.
10

Garnish pakora curry with coriander leaves and with rice.