Punjabi Kadhi Pakora Recipe - How to make Kadhi
- Butter milk / Lassi / Chhach - ½ liter
- Gram flour / Besan - 1 cup
- Cumin seeds / Jeera - 1 tsp
- Coriander seeds / Dhaniya - 1 tsp
- Mustard seeds / Sarson ke beej - 1 tsp
- Fenugreek seeds / Methi dana - ¼ tsp
- Red chilli powder / Lal mirch Powder - ¼ tsp + ¼ tsp (for tempering)
- Curry leaves / kadi patta - 15 to 20
- Turmeric powder / Haldi Powder - ½ tsp
- Deshi ghee / oil - 1 tbsp (for tempering)
- Cooking oil - 1 tbsp
- Salt to taste
- Water - 1 cup
- In a bowl , mix butter milk and gram flour well so that no lumps are formed.
- In a pan heat oil, and add cumin seeds, coriander seeds, mustard seeds and fenugreek seeds. Fry them till they splutter.
- Lower the flame and add red chilli powder, curry leaves, turmeric powder and mix well.
- To the pan, add buttermilk and gramflour solution.
- Mix well. Cook till you see oil in the corners on the surface of kadhi.
- To prepare tempering, in a small pan heat oil and fry red chilli powder.
- Immediately pour the tempering over the kadhi and add besan ke pakode.
- Tasty and yummy besan ki kadhi is ready to serve.
Recipe by Indian Cuisine at https://www.indicuisine.com/punjabi-besan-kadhi-pakoda-recipe/
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