DELICIOUS PUNJABI KADI

Ingredients

For Pakora:
1 cup Besan (gram flour)
Pinch of cumin seeds
2 teaspoon chopped onions
1 chopped green chillies
½ teaspoon grated ginger
pinch of turmeric powder
¼ teaspoon garam masala
red chillie powder (as per taste)
½ teaspoon ajwain (optional) a pinch of dry mango powder (amchur)
water (to make a smooth batter)
Salt to taste
Oil for frying

For Kadi:
2 spoons Vegetable Oil
1 cup besan
1 huge onion (sliced in long pieces)
1 tomato (chopped)
1 teaspoon ginger paste
2-3 teaspoon minced garlic
4-5 Dry Red chillies
7-8 Curry leaves
2 teaspoon mustard seeds
½ teaspoon fenugreek seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2-3 cloves
1 teaspoon turmeric powder
3 teaspoon garam masala
1 teaspoon red chilli powder
2-3 bay leaves
2 cups yogurt
2 teaspoon dry kasuri methi powder (fenugreek powder)
Salt to taste

Preparation Pakora: 1 Mix besan and all the other ingredients in a bowl. 2 Add enough water to make a very thick batter. 3 Make any random shape or balls and fry them in oil to make pakoras. 4 Deep fry them until they turn brown and crispy. Take them out on a paper towel so that the paper soaks all the extra oil. Keep them aside. Kadi Prep: 1 Blend yogurt,double the amount of water, pinch of turmeric powder, salt, pinch of red chilli powder, besan. It should look like a butter milk (lassi) mixture with besan in it. 2 Keep it aside for half an hour before starting to make kadi. Kadi: 1 Pour oil in a big pan (or any big cooking utensil) and heat it until it gets hot. Add cumin seeds mustard seeds, fenugreek seed, coriander seeds, cloves and let them pop. 2 Add curry leaves,bay leaves and dry red chilli to the above tadka (frying mixture) 3 Add onions to it and fry them until brown. 4 Add garlic, ginger to it and fry for 3 minutes.(watch that it should not stick to the bottom of the pan) 5 Add chopped tomatoes and fry for 3-4 minutes. 6 Add turmeric powder ,garam masala, red chilli powder, salt and fry until oil starts floating on the top and it gives out dark reddish brownish color. 7 Add the kadi mixture, which was kept for half an hour to this tadka. 8 Keep stirring the curry, as it will start sticking to the bottom. Keep it on a medium flame first, and let it come to a boil. Keep watching it stirring it. After 3-5 boils, lower down the flame to low and let it cook on low flame for 20 minutes and stir in between. 9 Stir for another 5 minutes and check if its thick enough and looks dark yellow. Again stir it for 5 minutes and sprinkle dry fenugreek leaves on it and let it boil for another 2 minutes and than add the pakoras in the kadi. 10 Boil more for 3 minutes and don’t stir too much as the pakora can break apart. 11 For garnishing, sprinkle coriander leaves and serve hot with rice or parathas.

Number of Servings: 4

Nutritional Analysis

Per Serving

Calories Calories from fat Cholesterol Fat

about Recipe This is the typical Punjabi recipe Kadi Pakora with rice or Chapati. It is said that the longer the kadi is kept on gas or stove the more tastier it becomes. I hope, I explained it well and I hope, you like it. Thanks!