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Punjabi Kadhi



Punjabi Kadhi
 
Author:
Recipe type: Curries
Serves: 5
Prep time:
Cook time:
Total time:
 
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
  • Chickpea Flour (Besan) – ½ cup
  • Turmeric Powder – ¼ tsp
  • Red Chili Powder – to taste
  • Salt – to taste
  • Water – ¼ cup
  • Baking Soda – ¼ tsp
  • Potato – 1 medium, diced
  • Onion – ½ medium, diced
  • Cilantro – few sprigs, chopped
  • Oil – for deep frying
  • For the Kadhi:
  • Ingredients:
  • Plain Yogurt – 2 cups
  • Water – 4 cups
  • Ginger – 2 tsp, minced
  • Garlic – 1 Tbsp, minced
  • Dried Fenugreek Leaves (Methi) – 2 Tbsp (divided)
  • Chickpea Flour (Besan) – ½ cup
  • Coriander Powder – 1 tsp
  • Garam Masala – 1 tsp
  • Turmeric Powder – ¼ tsp
  • Cumin Powder – ½ tsp
Instructions
  1. In a medium bowl, mix together Chickpea Flour, Turmeric Powder, Red Chili Powder, Salt, Baking Soda and Water.
  2. Mix well to form thick batter.
  3. Add in Potatoes, Onions and Cilantro. Mix to coat evenly.
  4. With your hand or a spoon, drop a small ball of the mixture into hot oil and deep fry until golden brown.
  5. Remove Pakodas onto a plate lined with paper towels. Keep aside.
  6. Method:
  7. In a medium bowl, mix together Yogurt, Ginger, Garlic, ⅓ of the Fenugreek Leaves, Chickpea Flour, Coriander Powder, Garam Masala, Turmeric Powder and Cumin Powder.
  8. Add a small amount of water and blend with a hand blender until there are no more lumps.
  9. For the seasoning:
  10. Ingredients:
  11. Oil – 1 Tbsp
  12. Cumin Seeds – ½ tsp
  13. Fenugreek Seeds – ¼ tsp
  14. Dried Whole Red Chilies – 2, broken
  15. Onion – 1 medium, sliced
  16. Green Chilies – to taste, slit
  17. Fenugreek Leaves – remaining from above
  18. Salt – to taste
  19. Water – 4 cups
  20. Cilantro – few sprigs, chopped for garnishing
  21. Method:
  22. Heat Oil in a pot.
  23. Add Cumin Seeds and allow them to sizzle.
  24. Add Fenugreek Seeds and Whole Red Chilies. Stir for few seconds.
  25. Add Sliced Onions and Green Chilies. Saute until lightly brown.
  26. Add remaining ⅔ of Fenugreek Leaves and stir for 30 seconds.
  27. Add Yogurt mixture, Water and Salt. Mix well.
  28. Bring Mixture to a rolling boil.
  29. Add in Pakodas, mix, cover and cook for 10-15 minutes.
  30. Garnish with Cilantro and serve hot with Rice or chapati.



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