Many regions in India have their own style of cooking kadhi, a yogurt based curry (or soup). Punjabi kadhi is easily recognizable because it has pakodas, fried dumplings made of chickpea flour. Punjabi Kadhi can be enjoyed with plain white rice or chapati. Try this tangy and delicious recipe for Punjabi Kadhi.
Ingredients:
For the Pakodas:
Chickpea Flour (Besan) - 1/2 cup
Turmeric Powder - 1/4 tsp
Red Chili Powder - to taste
Salt - to taste
Water - 1/4 cup
Baking Soda - 1/4 tsp
Potato - 1 medium, diced
Onion - 1/2 medium, diced
Cilantro - few sprigs, chopped
Oil - for deep frying
For the Kadhi:
Plain Yogurt - 2 cups
Ginger - 2 tsp, minced
Garlic - 1 Tbsp, minced
Dried Fenugreek Leaves (Methi) - 2 Tbsp (divided)
Chickpea Flour (Besan) - 1/2 cup
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Turmeric Powder - 1/4 tsp
Cumin Powder - 1/2 tsp
For the seasoning:
Oil - 1 Tbsp
Cumin Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Dried Whole Red Chilies - 2, broken
Onion - 1 medium, sliced
Green Chilies - to taste, slit
Fenugreek Leaves - remaining from above
Salt - to taste
Water - 4 cups
Cilantro - few sprigs, chopped for garnishing
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