Friday, April 11, 2014

Punjabi Kadhi(chickpea flour dumplings in yogurt based gravy)

For pakoda:
  • Besan(chickpea flour)-1 cup
  • Onion-1 (chopped)
  • Methi( fenugreek leaves)-1/2 cup(chopped)
  • Ginger(grated)-1 inch
  • Ajwain-1 tsp
  • Red chile powder-1 tsp
  • Salt to taste
  • Oil for frying

For kadhi:
  • Curd-1 cup
  • Besan-1/4 cup
  • Turmeric powder-1 tsp
  • Fenugreek seeds-1/2 tsp
  • Mustard seeds-1/4 tsp
  • Ginger- 1 tsp(grated)
  • Dried red chili-2
  • Curry leaves-few
  • Red chili powder-1 tsp
  • Salt to taste
  • Mustard oil-1 tbsp
  • Coriander leaves- for garnish

Make the pakodas:
Place all the ingredients expect oil in a mixing bowl and stir.
Add 1/4 cup water and mix everything properly.
Heat enough oil in a kadahi on high flame.drop small size balls into hot oil
And deep fry until golden brown.Drain the pakodas on paper towels.
Make the kadhi:
Put besan,curd and whisk until smooth without any lumps.
Add turmeric powder,salt and 3 cups water, mix and keep aside.
Heat oil in a pan over medium heat,add methi seeds,red chilies,curry leaves,hing and ginger.
Saute for few seconds.pour the curd and besan mixture into the pan.
Keep stirring and bring to boil,then lower the heat and simmer for about 15 minutes.
Add chili powder and the pakodas and simmer for 4 to 6 minutes.
Turn off the heat and garnish with Coriander leaves.
Serve hot with rice.


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