Besan Pakoda Kadhi - Punjabi Traditional Food Recipe
|Besan Pakoda Kadhi|
We eat vegetables and pulses almost everyday. We cook Dahi Besan Kadhi sometimes for a change in the menu. Kadhi can be made in different ways. But Pakoda Kadhi is most popular of all and is commonly made in North India. Besan Pakoda Kadhi Recipe you can serve with hot chapatis, parathas, naan or rice.
- This preparation is for 5 people.
- Time taken - 1 hour.
Besan Pakoda Kadhi Ingredients:
- Gram Flour - 200 gms. (3 cup)
- Sour Yogurt - 400 gms. (2 cup)
- Oil - 1 table spoon.
- Heeng - 1-2 pinch
- Cumin seeds - 1/2 tea spoon.
- Fenugreek seed (methi seeds) - 1/2 tea spoon.
- Turmeric powder - 1/2 tea spoon.
- Red chilli powder - 1/4 tea spoon.
- Salt - 11/2 tea spoon or according to the taste.
- Green chilli - 2 or 3 (chopped)
- Coriander leaves - 1 table spoon (chopped)
- Oil - to fry pakodas.
Besan Pakoda Kadhi Making Method:
Sieve the gram flour in a bowl and make a thick batter by adding water to it. Whisk the batter continuously and divide the batter into 2 equal parts.
|Punjabi Kadhi With Pakoda|
Heat oil in a pan. Make pakodas from one part of the batter. Take some batter in a spoon and pour it into the pan. Make 5-6 pakodas at one time. Turn and flip the pakodas to fry them till they attain golden brown colour. Take them out on a plate and make more pakodas from the batter in the same manner.
2.How to make batter for the Kadhi.
Whisk the curd and take it out in a bowl. Put the other part of the gram flour batter into the curd and mix it well. Add 1.2 ltrs. water into the mixture and mix well. Heat 1 table spoon oil in a pan and tamper the cumin seeds, heeng and funegreek seeds into it. Once the cumin seeds turns brown, put turmeric powder, red chilli powder, green chilli and the curd-flour batter into the pan. Stir the mixture continuously till it gets thick and starts to boil. Once the kadhi starts to boil put all the pakodas into it and mix them well with the help of a spoon. Add salt to the kadhi once it again starts to boil. Now stop stirring the kadhi continuously with the spoon. Let it cook on a medium flame for 12-15 minutes. But do not forget to stir the kadhi after every 2-3 minutes. After a while you will see gram flour cream appearing on the corners of the pan over the kadhi. This means your Besan Pakoda Kadhi is ready.
Punjabi Kadi with Pakora is ready. Take it out in a serving bowl and garnish with coriander leaves. Serve the Kadhi Pakoda recipe with chapatis, naan or rice.
If you like spicy food, then heat 2 tea spoon oil in a small pan and turn off the flame. Put 1/4 tea spoon red chilli powder into the oil. Put this mixture into the kadhi to make it spicy.