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We hope you got benefit from reading it, now let’s go back to punjabi pakoda kadhi recipe. To cook punjabi pakoda kadhi you need 14 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare Punjabi Pakoda Kadhi:
- Take 1 cup besan (bengal gram flour)
- Get 1 teaspoon turmeric powder (haldi)
- Get 1 teaspoon mustard seeds (rai)
- Use 1 tsp red chillies powder
- Provide tsp (salt to taste)1
- Provide 5 tbsp oil for deep-frying
- Use 1 cups whisked curds (dahi)
- You need 1 teaspoon fenugreek (methi) seeds
- Get 4-6 curry leaves (kadi patta)
- You need 2 whole dry kashmiri red chillies, broken into pieces
- Provide 1 tablespoon ghee
- Get 1 cup water
- Provide 1 teaspoon hing
- Take 1 teaspoon soda
Instructions to make Punjabi Pakoda Kadhi:
- For the pakodas - - Combine all the ingredients(besan,salt,soda,haldi) along with approx. 1/2 cup of water in a deep bowl and mix well to make a thick batter.Heat the oil in a deep non-stick pan and drop spoonfuls of the batter into the hot oil and deep-fry a few at a time till they turn golden brown in colour from all the sides.pakoda is ready.
- For the kadhi - - Combine the curds, besan, turmeric powder, salt and 2 cups of water in a deep bowl and whisk well using a whisk. Keep aside. - - Heat the ghee in a deep non-stick pan, add the mustard seeds, fenugreek seeds, curry leaves and kashmiri dry red chillies and sauté on a medium flame for a few seconds.Lower the flame, add the curds-besan mixture, chilli powder and a little salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.
- How to proceed - - Just before serving, re-heat the kadhi and bring to boil.Add the pakodas, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Add the pakodas, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.pakoda kadhi is ready.
- For the tadka - - heat the ghee in a nonstick pan add mustard seeds and kashmiri lal mirchand curry patta. - - garnish with tadka.
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