Kadhi recipe

Kadhi recipe, 

How to make punjabi kadhi pakora recipe

Cuisine: north indian

Serves: 6-7

 

Ingredients

For the onion pakoras/fritters:

• 2 cups besan/gram flour
• 1 cup water
• 4 medium sized onions, sliced
• 1 tsp ajwain/carom seeds
• 1 tsp red chili powder
• ½ tsp garam masala powder
• a pinch of asafoetida/hing

For the curd sauce/kadhi:

• curd made from half a litre of milk
• 1 cup besan/gram flour
• 31/2 to 4 cups water
• 2 tsp red chili powder
• 1 and half teaspoon turmeric powder
• 1 tsp garam masala powder
• salt to taste

For the tempering:

• 1 medium sized onion, finely chopped (optional)
• 1 and half tbsp chopped ginger-garlic or crushed ginger-garlic
• 1 tsp cumin seeds
• ¼ tsp methi/fenugreek seeds
• 2 sprig curry leaves
• 2 green chili
• 1 or 2 dry red chilies (optional)
• 3 tbsp mustard oil or ghee or any vegetable oil
• a pinch or two of asafoetida

Instructions

Preparing the Onion Pakoras:

• Mix gram flour/besan in a bowl with carom seeds, red chili powder, garam masala powder and salt.
• Add sliced onions to the bowl and pour a little water. we don’t want to add too much water as the onions will release water later.
• Mix the onions with the besan very well and keep aside for some 20-30 minutes.
• After 20-30 minutes, the onions would have released enough water to make the batter liquidy. if the batter still feels dry, then add some water to it. check the salt and spices and add more if required.
• Heat oil for deep or shallow frying the pakoras.
• Fry the pakoras till they crisp and browned.
• Drain on kitchen paper napkins or tissues.
• Keep the pakoras aside.

Preparing the the curd/yogurt kadhi:

• In a big bowl or pan, take the curd. whip it well to make it smooth and add the spice powders – turmeric powder, red chili powder, garam masala powder and salt.
• Mix the spice powders with the curd.
• Now add the gram flour/besan to our spiced curd.
• Pour water and mix the contents well.
• Make sure there are no lumps. can you see the flour lump in pic below. that means i have to dissolve the lumps well.
• Use a wooden spoon or spatula to dissolve the lumps into the curd. you can use a blender to make this mixture, but make sure you don’t over do it. you will get butter instead of curd
• And i have done that. nooooo… not butter… i mean i have blended the whole mixture well. the photo below is the proof.
• Now in a large deep pan, heat mustard oil or ghee or any vegetable oil.
• Add cumin seeds and let them sizzle. then add chopped garlic, ginger, green chili.
• Also add curry leaves and dry red chili.
• Fry till the raw smell of the garlic ginger disappears.
• Now pour our liquid curd mixture.
• Bring the whole kadhi to a boil first and then simmer for 8-10 minutes.
• So the punjabi kadhi is ready.
• Add the fried onion pakoras to the hot kadhi .
• Cover and close the pan. let the onion pakoras be soaked in the kadhi for some minutes. garnish with coriander leaves and serve the punjabi kadhi pakora with warm rice, topped with few teaspoonfuls of ghee.