Punjabi Kadhi Pakora Recipe - How to make Kadhi
 
Ingredients
  • 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
Instructions
  1. In a bowl , mix butter milk and gram flour well so that no lumps are formed.
  2. In a pan heat oil, and add cumin seeds, coriander seeds, mustard seeds and fenugreek seeds. Fry them till they splutter.
  3. Lower the flame and add red chilli powder, curry leaves, turmeric powder and mix well.
  4. To the pan, add buttermilk and gramflour solution.
  5. Mix well. Cook till you see oil in the corners on the surface of kadhi.
  6. To prepare tempering, in a small pan heat oil and fry red chilli powder.
  7. Immediately pour the tempering over the kadhi and add besan ke pakode.
  8. Tasty and yummy besan ki kadhi is ready to serve.
Recipe by Indian Cuisine at https://www.indicuisine.com/punjabi-besan-kadhi-pakoda-recipe/