Saturday, December 7, 2013

Punjabi Kadhi pakora

Being Sunday I planned to prepare something different. Moreover had old curd in the fridge. Have to empty it also. Any dish using curd will be very tasty.  So thought of making kadhi pakora. Through out India, in every state it is famous, but method of preparation differs from state to state, taste also differs.  Today I tried punjabi kadhi. In Kerala they add coconut instead of besan flour. Like this Ingredients differ from state to state. First time tried punjabi style kadhi which came out well.


Ingredients
For the onion pakoda.

  • 2 cups gram flour
  • 1 cup water
  • 4 medium sized onions, sliced
  • 1 tsp ajwain  seeds
  • 1 tsp red chili powder
  • ½ tsp garam masala powder
  • a pinch of mhing
For the curd kadhi:
  • curd made from half a litre of milk
  • 1 cup besan/gram flour
  • 4 cups water
  • 2 tsp red chili powder
  • 1 and half teaspoon turmeric powder
  • 1 tsp garam masala powder
  • salt to taste
For the seasoning
  • 1  tbsp chopped ginger-garlic 
  • 1 tsp cumin seeds
  • ¼ tsp fenugreek seeds
  • 2 curry leaves
  • 2 green chili
  • 1 or 2 dry red chilies 
  • 3 tbsp mustard oil 
  • a pinch or two of asafoetida
Method



In a bowl mix besan flour with ajwain seeds, chilli powder, garam masala powder and salt, add sliced onions to the bowl and pour a little water. we don’t want to add too much water as the onions will release water later, mix the onions with the besan and keep aside for some 20-30 minutes, after 20-30 minutes, the onions would have released enough water to make the batter soft. if the batter still feels dry, then add some water to it. check the salt and spices and add more if required. Then heat oil for deep frying the pakoras, fry the pakoras till they crisp and browned, drain on tissues. keep the pakoras aside.




in a pan, take the curd. Beat  it well to make it smooth and add the spice powders – turmeric powder, red chili powder, garam masala powder and salt, mix the spice powders with the curd.


add the besan to our spiced curd. pour water and mix the contents well. make sure there are no lumps. Can use blender to mix. But don't over do it.



now in a large deep pan, heat mustard oil , add cumin seeds and let them splutter, then add chopped garlic, ginger, green chili, also add curry leaves and dry red chili, fry till the raw smell of the garlic ginger disappears.


now pour our liquid curd mixture, bring the whole kadhi to a boil first and then simmer for 10 minutes.


Punjabi kadhi is ready now, add the fried onion pakoras to the hot kadhi .



 let the onion pakoras be soaked in the kadhi for some minutes. garnish kadhi with coriander leaves and serve the punjabi kadhi pakora with warm rice or even chappathi.



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