RECIPE
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Punjabi Kadhi


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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