Punjabi Kadhi Pakora is Creamy Yogurt Kadhi that is cooked gently with pakoras
and given a delicious ghee tadka. These pakoras are made of different varieties
with onions, daal, potato etc. As per
the choice and availability of the ingredients. As I have mentioned in my
previous blogs also we are a spinach lover family and I try to incorporate
spinach in as many dishes as possible. Here I tried spinach pakoras in this Punjabi
Kadi and it tastes delicious too.
Serve the Punjabi Kadhi Pakora along with Phulka or steamed rice.
Ingredients:
For Pakoda :
1 ½ cup Palak chopped
1cup besan
½ tsp garam masala
1tsp Green chilli and ginger paste
½ tsp Red chilli powder
½ tsp Turmeric and salt as per taste
Oil for frying
For Kadi
3 cups of buttermilk ( or 1 cup curd with 2 cups of water)
½ cup besan
1 ½ tsp Green chilli and ginger paste
1 tsp Red chilli powder
1 tsp Turmeric and salt as per taste
1 ½ tsp garam masala (Punjabi)
One onion medium chopped
1 tsp Garlic paste
3 tsp Ghee
For tempering
3 tsp ghee
1 tsp red chilli powder
Method:
1) Mix all the ingredients of pakoda and make a batter with water soft
enough for frying .
2) Heat the oil and fry the pakodas and keep aside.
3) Mix all the ingredients for kadi except onions and garlic paste.and
ghee.
4) Heat the ghee in a deep pan and put onions and garlic paste,
5) Add the buttermilk and besan mixed with dry spices into the pan after
the onions turn soft.
6) When the mixture comes to boil add pakodas and let them boil for 5-10
minutes on slow flame. Tempering required before serving.
7) For the tempering heat ghee in a another small pan and add red chilli
powder and immediately transfer it to the kadi bowl.
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