Please connect to Internet to continue
Preparation Time : 15
Cook Time : 40
Total Time : 55
375 grams thick sour curd water as required 1/2 teaspoon red chilli powder 1/2 teaspoon turmeric 1/2 teaspoon garam masala powder 1 pinch asafoetida salt as required 170 grams gram flour (besan) 1 cup mustard oil 3 medium onion 1/2 teaspoon carom seeds 1 tablespoon ginger 1 tablespoon garlic 1 teaspoon fenugreek seeds 2 green chilli 2 dry red chili 1 teaspoon cumin seeds 10 leaves curry leaves
To prepare onion pakoras for kadhi, take 1 cup gram flour and add carom seeds, red chilli powder, garam masala powder and salt as per your taste. Slice the onions and add them to the mixture. Mix the ingredients together, and keep aside for about 30 minutes. Add water to make a thick batter.
Take a deep frying pan, add oil in it and heat it over medium flame. Take the batter in a tablespoon and add it to the pan. Fry the pakoras until they turn crispy and brown. Remove from flame, and place over tissue paper to remove excess oil.
To prepare the curd mixture, take 375 grams of curd and whisk properly until it gets smooth. Add 40 grams of gram flour, red chilli powder, garam masala powder, turmeric powder and salt as required. Whisk all the ingredients properly. Add 3 cups of water, and stir to remove all the lumps.
To prepare the Punjabi kadhi, take a large pan and add 2 tbsp of mustard oil. Add cumin seeds and fenugreek seeds, saute well for a minute. Add a pinch of asafoetida and allow the seeds to splutter. Chop the onions, ginger, garlic in a bowl. Add 1/3 cup chopped onions to the pan and saute for a while. Then, add chopped ginger, green chilis. Add curry leaves and dry red chilli and stir properly for a while. Add the curd mixture into the pan. Stir the ingredients properly and let the kadhi boil for about 15 minutes. Reduce the flame and let it simmer until it turns thick. Now, add the onion pakoras into the kadhi and mix properly. Cover with a lid and let the pakoras soak properly into the kadhi. Sprinkle some garam masala powder and serve hot!
Please Login to comment