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Kadhi-Chawal with Kale Pakoras

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Kadhi-Chawal with Kale Pakoras

Description

Winter is here and comfort food to warm the heart is what the doctor ordered. Kadhi-Chawal fits the bill. It is made all over India with different recipes; bringing to you today our very own Punjabi Kadhi but with a twist.-Kadhi-Chawal with Kale Pakoras. What is Kadhi? A preparation of curds, besan and pakoras (fritters) Punjabi kadhi-pakora makes an appetizing Sunday lunch when served with plain steamed rice. I added Kale pakoras to the chickpea flour and sour yoghurt gravy. It is eaten either with boiled rice or roti. Kadhi is a simple, quick, comfort meal in winter in Punjab as it is eaten sizzling hot. This is my mom’s recipe for making traditional Punjabi kadhi with pakoras. Mom used to make onion and potato fritters that we used to pounce on before they landed in the kadhi. But I make kale fritters to up the nutrition quotient. Here’s where we get to the true superfood in the recipe. A handful of kale added to make the pakoras add a nutritious punch. I find every excuse to use my garden fresh Kale. Kale provides a truckload of vitamins and minerals; this superfood is packed with phytonutrients such as flavonoids and glucosinolates as well. I love kadhi, with pakoras or with vegetables. Fritters are fried in oil and to avoid that I make kadhi only with vegetables too. Kadhi is usually made with leftover curds that are a couple of days old. The curds have to be sour to make a yummy kadhi and a great idea is to buy the masala buttermilk from the market which makes a great kadhi. I have seen that kadhi is a hot favourite with women more than men. I guess us women like the slightly sour and tangy taste.

Cooking Time

Preparation Time :15 Min

Cook Time : 30 Min

Total Time : 45 Min

Ingredients

Serves : 4
  • 2 cups ingredients for the kadhi - slightly sour yoghurt
  • 4 tbsp gram flour
  • 1 tsp ginger-garlic paste
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 1 cups ingredients for the kale pakoras or fritters - gram flour, besan or chickpea flour
  • 1 nos green chilli, chopped
  • 1 cups chopped kale
  • 1 tsp chopped cilantro
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 1/2 tsp ajwain or caraway seeds
  • 1 tsp garlic paste
  • 1/2 cups water
  • 2 cups oil for frying
  • 1 tbsp ingredients for the tempering - oil
  • 2 nos dried red chillies
  • 2 nos curry leaves (optional)
  • 1 tsp mustard seeds
  • 1/2 tsp red chilli powder
  • 2 tsp coriander leaves for garnishing

Directions

  • For the KadhiMix all the kadhi ingredients' and bring to boil, stirring all along. Let it simmer for at least 2 hours till you get a homogenous, slightly thick consistency. Keep stirring once in a while to ensure consistency.
  • For the PakorasMix all the Pakora ingredients to form a thick batter. Take a spoon and pour the batter into the hot oil. Fry pakoras or fritters till they are golden brown and remove on a paper towel. Add them to the simmering kadhi, turning off the heat. Transfer the kadhi to a bowl.
  • For the TemperingTake a small pan for tempering. Heat oil and add the dry red chillies, add the mustard seeds, washed curry leaves and red chilli powder. Drizzle over the piping hot kadhi, garnish with coriander leaves. Kadhi-Chawal with Kale Pakoras is ready to serve with steamed rice or roti.
  • Notes:1. Use store-bought buttermilk to make instant kadhi2. Use spinach or onion or potatoes for different fritters.
  • 2. Use spinach or onion or potatoes for different fritters.
Wordsmith Kaur

Wordsmith Kaur

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#Tags

Leafy Vegetables Curd-yogurt Gram flour Dinner Party Comfort Food Less than or equal to 10 steps Less than or equal to 15 min less than 30 Mins Stove Top For Large Groups Served Hot Boiling Dinner Vegetarian Kids-Friendly Bachelor’s Recipes