Punjabi Kadhi Pakoras

Name: Punjabi Kadhi Pakoras
Cuisine: Indian
Ingredients: 5-6 onion, thinly sliced; 1/2 cup Chopped spinach; 1/4 cup Chopped coriander leaves; 2 chopped potatoes; 2 radish cut in long slices; 1 tsp Carom seeds; 1/2 tsp kashmiri chilli powder; to taste salt; 1 green chilli, finely chopped; 1/4 cup besan / gram flour; 2 tbsp water; as needed oil for deep frying; 1 cup thick curd sour; 1/4 cup besan / gram flour; 1/2 tsp turmeric powder; 3/4 tsp kashmiri chilli powder; 2 tbsp ginger-garlic chopped; to taste salt; 1-1 1/2 cup water; 3 tbsp oil; 3/4 tsp mustard seeds; 1/2 tsp cumin seeds / jeera; 5-6 methi seeds / fenugreek seeds; 1/2 tsp coriander seeds, crushed; 1 tsp Ginger garlic paste; 1 dried red chilli; 1 pinch asafoetida; as needed few curry leaves; 2-3 onion finely chopped; 1 tbsp ginger-garlic chopped

Sadhana Mohindra @cook_12095969

#goldenapron
#Date 5th March 2019
#Post 1
#week 1

Sadhana Mohindra @cook_12095969

#goldenapron
#Date 5th March 2019
#Post 1
#week 1

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Ingredients

For pakoras
5-6onion, thinly sliced
1/2 cupChopped spinach
1/4 cupChopped coriander leaves
2chopped potatoes
2radish cut in long slices
1 tspCarom seeds
1/2 tspkashmiri chilli powder
to tastesalt
1green chilli, finely chopped
1/4 cupbesan / gram flour
2 tbspwater
as neededoil for deep frying
For besan - curd mixture...
1 cupthick curd sour
1/4 cupbesan / gram flour
1/2 tspturmeric powder
3/4 tspkashmiri chilli powder
2 tbsp ginger-garlic chopped
to tastesalt
1-1 1/2 cupwater
other ingredients..
3 tbspoil
3/4 tspmustard seeds
1/2 tspcumin seeds / jeera
5-6methi seeds / fenugreek seeds
1/2 tspcoriander seeds, crushed
1 tspGinger garlic paste
1dried red chilli
1 pinchasafoetida
as neededfew curry leaves
2-3onion finely chopped
1 tbspginger-garlic chopped
as neededfew coriander leaves, finely chopped
1 tspKasoori methi

Saved

Steps

1

Firstly, take sliced onions, chopped spinach,coriander leaves,potatoes,radish,chilli powder, carom seeds, salt and green chillies.
2

Also add besan,water and make a batter for pakoras.Mix properly and keep for 15-20 minutes.
3

Heat oil in a deep frying pan. Scoop small portions of the mixture in your hand or a spoon and gently drop it in the hot oil. Fry the pakoras on medium flame, gently flipping in between to ensure even heating. Make sure not to overcrowd the pan.
4

Remove the pakoras when they are crispy and golden brown in colour. Drain them on an absorbent paper and set them aside. Fry all pakoras this way.
5

Firstly, in a large mixing bowl, take curd and besan.
chilli powder, ginger-garlic paste and salt. mix it properly.Add one cup of water whisk properly and keep aside.Add turmeric powder.
6

Now heat oil in a wok and temper mustard, asafoetida,jeera, methi, coriander seeds, red chilli, cinnamon, curry leaves.
Add chopped onions and ginger-garlic,chopped potatoes,radish slices and stir fry until get crispy and light brown in colour.
7

Now add prepared besan-curd mixture and mix until start boiling.
later, the mixture will start to thicken.
8

Finally add pakoras, cook for five minutes.Switch off the flame.Add chopped coriander leaves and kasoori methi.
9

Serve hot.