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Home Dish Punjabi kadhi pakoda

Punjabi kadhi pakoda

Name: How to cook Punjabi kadhi pakoda - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 people
Cuisine: Us

Introduce

Chef :

Jyoti Prakash Assudani

Punjabi kadhi pakoda

#ICF #cookpad #kadhipakoda

Ingredient

Food ration :

5 people

Cooking time :

40-45 minutes

5 tbsp

besan/ gram flour

1/4 tsp

turmeric powder

1/2 tsp

kashmir red chilli powder

1/4 tsp

ajwain/carom seeds

1/2 tbsp

ginger garlic paste

1/2 tsp

salt

1 cup

curd/ yoghurt (sour)

5 cup

water

2 tbsp

oil

1/2 tsp

methi/ Fenugreek

1 tsp

cumin seeds

1/2 tsp

pepper

1 tsp

coriander seeds

dried red chilli

Pinch

hing/asafoetida

onion (sliced)

chilli (slit)

2 tbsp

coriander leaves finely chopped

onion (roughly chopped)

1 tsp

ginger paste

1/4 tsp

ajwain

chilli (finely chopped)

1 tsp

kasuri methi

2 tbsp

coriander (finely chopped)

1 cup

gram flour

2 tbsp

curd

1/4 tsp

baking soda

As required

Oil for frying

1 tbsp

ghee/ butter

dried red chilli (broken)

Cooking instructions

* Step 1

Firstly, in a large bowl take besan, turmeric, chilli powder,ajwain, ginger garlic paste, salt and 1 cup curd

* Step 2

Mix well forming a smooth paste. now add 4 Cup water and mix well. keep aside

* Step 3

In in a large kadai heat 2 tbsp oil and add methi, cumin seeds, pepper, coriander seed, dried red chilli and pinch of hing

* Step 4

Splutter the tempering without burning the spices

* Step 5

Now add onion, Chilli and saute until onions soften.further, add prepared besan curd mixture and mix well

* Step 6

Keep stirring you until the mixture come to a boil. now half cover the kadai and simmer for 30 minutes

* Step 7

Stir in between to prevent from burning. Add 1 cup water or as required and adjust the consistency

* Step 8

Punjabi kadhi is ready keep aside. 😋😋😋😋😋

* Step 9

Onion pakoda preparation: - firstly,in a small bowl take onion and ginger paste chili, ajwain, turmeric,kasuri methi and coriander leaves

* Step 10

Add 1 cup besan salt and mix well.squeeze and mix until the flour turn moist.further, add curd and baking soda mix well forming a smooth pakora mixture.

* Step 11

Wet your hand with water and scoop out a small ball size mixture. wet hand prevents the better from sticking

* Step 12

Deep fry in hot oil keeping the flame on the medium. stir occasionally, until the pakoda turns golden brown and crisp. drain off the pakoda onto the kitchen paper to absorb excess oil.