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Punjabi Kadi with Pakora

Published under: Curries and Gravies

For Pakoras:
Besan (chickpea flour) – 1 cup
Baking powder – 1/2 tsp
Cumin seeds – 1/2 tsp
Green chilli – 1, finely chopped
Ginger – 1/2 tsp, grated
Turmeric powder – 1/4 tsp
Red chilli powder – 1/2 tsp
Oil for cooking
Salt as per taste

For Kadi:
Besan (chickpea flour) – 1/2 cup
Onion – 1 cup, chopped
Tomato – 1/2 cup, chopped
Ginger and garlic paste – 1 tsp
Dry red chillies – 2, broken
Curry leaves – 1 sprig
Mustard seeds – 1 tsp
Cumin seeds – 1/2 tsp
Cinnamon piece – 1 (one inch)
Cloves – 2, whole
Turmeric powder – 1/2 tsp
Red chilli powder – 1 tsp
Yogurt – 2 cups, whisked
Kasuri methi powder – 1 tsp
Oil as required
Salt as per taste

1. Mix all the ingredients for pakora in a bowl.
2. Make a very thick batter with water.
3. Drop into oil with a spoon to make pakoras.
4. Fry till crispy. Drain on paper towels and set aside.
5. Whisk yogurt, 3 cups water, turmeric powder, salt, red chilli powder and besan. Blend till smooth.
6. Set aside for 30 minutes.
7. Add garlic and ginger paste and 2 tsp water to prevent sticking to pan.
8. Fry on low heat for 2 minutes, stirring frequently. Add turmeric powder, garam masala, red chilli and salt.
9. Add tomatoes and cook till soft.
10. Add the yogurt mixture and keep stirring till it comes to a boil.
11. Simmer for 10 minutes stirring frequently. Add kasuri methi and cook for a further 5 minutes.
12. Add pakoras and simmer for 5 minutes.
13. Garnish with coriander leaves and serve with rice or roti.

1 comment

aman May 9, 2010 - 8:51 am

perfect.. enjoyed and the best ever i cooked


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