Pujabi Kadhi
Author: Richa
Recipe type: Entree
Cuisine: Indian
- For Pakora
- 1 cup Besan (Chick Pea Flour)
- 1 teaspoon salt
- Oil, For frying
- FOR KADHI
- 2 cups Yogurt,can be substituted with sour buttermilk
- ½ teaspoon red chilli powder
- ½ teaspoon tumeric powder
- ¼ teaspoon Asafoetida
- 1 teaspoon tumeric powder
- 2 teaspoon Panch phodan (mix of methi,jeera, sauf, mustard seeds)
- 1 tablespoon Kasuri Methi
- 1 tablespoon Oil
- FOR Additional TADKA (tempering)
- 2 teaspoon Ghee/ oil
- 1 teaspoon cumin seeds
- 1 teaspoon Red Chilli Powder, pref kashimi mirch
- 1 pinch Asafoetida/ hing, optional
- Heat 2 teaspoon oil in a deep pan, add panch phodan, chopped onions and saute it for few mins
- once the onions and stir it till it starts to get translucent
- In a bowl take one tablespoon besan and mix it with water
- Add 2 cups of yogurt and whisk is nicely making sure its completely is mixed up
- Add tumeric, kasoori methi and red chilli powder to the onions and oanch phodan in pan,
- add the yogurt and besan mixture to the pan and stir it
- next add bowl of water to the pan and salt and let it simmer
- now that kadhi is simmer in low heat, lets make pakoras, take 1/12 cups of besan
- add ¼ cup of water,
- add more if needed, and whisk it together, consisency should be of thick mixture not runny
- Take a small pan and heat oil for frying
- add salt to the pakoras mixture and start dropping small balls to the hot oil
- take a sauce pan warm water to put fried dumplings in this helps keep the pakoras soft
- once the pakoras get the brown color drain it out of oil and drop it in warm water
- let the pakoras rest in warm water for 20 mins
- drain all the extra water from the pakoras and add to the kadhi which is nicely cooked by now
- Cook it for few more minutes
- next take one teaspoon of oil, add jeera, hing and red chilli powder on top of the kadhi before serving
Recipe by Khatta Meetha at http://khattameetha.com/north-indian-recipes/punjabi-kadhi
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