RECIPE
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Punjabi Kadhi
Serves
3 People
Cooking
30 Mins.
Preparation
You will need
| For Pakodas: |
| ½ cup + 2tbsps of Tata Sampann Fine Besan |
| 1 medium-sized onion finely chopped |
| 1/3rd cup of chopped fenugreek leaves (methi) |
| 1 inch ginger grated |
| 1/4th tsp of carom seeds (ajwain) |
| 1tsp red chilli powder |
| Tata salt to taste |
| Baking soda |
| Oil for deep frying |
| For Kadhi: |
| 1 cup of yogurt |
| 1/4th cup of besan |
| 1 tsp turmeric powder |
| 2 ½ tsps. Ginger-garlic paste |
| 1 tsp green chilli paste |
| 2 tbs oil |
| ¾ th tsp of fenugreek seeds (methi dana) |
| ½ tsp of cumin seeds |
| 4-5 black peppercorns |
| 6 dried red chillies halved |
| 5-6 cloves |
| a pinch of asafoetida |
| 1 medium sized onion sliced (optional) |
| ½ inch ginger piece chopped , 1 tsp red chilli powder |
Let's get cooking!
01 |
Heat sufficient oil in a kadai to fry the pakodas. |
02 |
Mix the besan, onion, fenugreek leaves, ginger, carom seeds, red chilli powder, baking soda and salt. |
03 |
Add half cup of water and mix into a soft dough. |
04 |
Drop small portions of the Tata fine besan mixture into hot oil and deep fry till golden. |
05 |
Drain on absorbent paper and set aside. |
06 |
For the kadhi, whisk the yogurt and besan well together, ensuring that there are no lumps. |
07 |
Add turmeric powder, salt, ginger-garlic paste, green chilli paste and 3 cups of water and whisk again. |
08 |
Heat oil in a deep nom-stick pan, add fenugreek seeds, cumin seeds, black peppercorns, red chillies, cloves and asafetida and saute for half a minute. |
09 |
Add the onion (if using) and ginger and saute for a minute. |
10 |
Add the yogurt mixture and mix well. |
11 |
When the mixture comes to a boil, simmer on low heat, stirring occasionally, for 15 minutes. |
12 |
Add red chilli powder and the fried pakodas and continue to simmer for 4 to 5 minutes. |
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Chef's Recommendation
Tata Sampann Low Oil Absorb Fine Besan Recipe Chefs Recommendation
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time to eat this
11:48 PM
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