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Tuesday, 28 August 2012

Punjabi Kadhi Pakore / Pakora | Punjabi Kadhi with Pakoras

As most of you know Kadhi is a smooth Gravy made by mixing chickpea and yogurt,then boiled with spices and then tempered with glarified butter and other spices.

Punjabi Kadi / Kadhi is totally different from the mild Gujarati Kadhi.It is spicy and much thicker than the Gujju Kadhi.The base of this Kadhi remains the same as the Gujarati Kadhi Recipe.Really easy too.

Punjabi's swear by Kadhi Chawal and it is their ultimate comfort food.
Check out how i make it.

First lets make the Pakora / Fritters.

 1/2 tsp ajawain (carom seeds)
1 onion sliced
1 tsp cummin powder
chopped spinach or dill leaves (optional)
1 tsp kasuri methi (dried fenugreek leaves)
1/2 tsp chopped green chili
4/5 tsp chickpea flour
Mix everything adding very little water and fry till crispy.
 Now for the Kadi / Kadhi
1 cup sour yogurt,or just regular plain yogurt
1/2 cup water
3/4 tsp besan (chickpea flour)
1tsp chilli powder
1tsp turmeric powder
1tsp Cummin powder

Mix everything really well and strain the mix,you need a smooth gravy,a good Kadhi never has lumps.

Boil the mix for 4/5 on a low heat,keep stirring so it wont form lumps.
After 5 min it is time to temper the Smooth Kadhi.
In ghee temper with
1/2 tsp cumin seeds
3 cloves garlic chopped
ginger cut in juliennes - this is a must
2  whole red chili
1/2 tsp asefotida (hing)
Pour it over the Kadhi and boil for another 5/7 min on very low heat.

Now shut the flame and cover it for 10/15 min.All the flavours get mixed in and your Kadhi will taste great.

Serve this Tasty Punjabi Kadhi over steamed basmati rice.

1 comment:

  1. Nice post, I bookmark your blog because I found very good information on your blog, Thanks for sharing more informatiom


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