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Tuesday, August 23, 2011



 1 cup Gram flour
 1/4 cup Chopped onion
 1/4 cup Chopped potato
 1 tsp Ajwain.
 1 tsp Red chili powder.
 1 tsp Chopped ginger.
 1/2 tsp Baking powder.
 Oil for deep frying
 Salt As per taste
 1 cup Kadhi Curd (yogurt)
 1/4 cup Gram flour
 2 no. Dry red chili whole
 1 tsp Turmeric powder.
 A pinch Asafoetida
 1 tsp Fenugreek seeds.
 2 tbsp Oil.
 Salt As per taste


 Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
 Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
 Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water. 
 Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. 

Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
 Add red chili powder and fried pakoras and again simmer the Punjabi kadi for about 5 minutes.
 Serve Punjabi kadhi hot with steamed rice.

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