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Manjiri Chitnis

Punjabi Kadhi with a twist

Punjabi Kadhi meets the sweet Gujrati kadhi
Prep Time 5 minutes
Cook Time 8 minutes
Course: Main Course
Cuisine: Indian

Ingredients
  

  • 2 tbsp Besan (Bengal gram flour)
  • 1.5 cups Curds/ Yoghurt /Dahi
  • 1 tsp Ginger-Green chilli paste
  • 5-6 Curry leaves (kadi patta)
  • 2 tsp Chopped Fresh coriander leaves (Cilantro)
  • Salt to taste
For the pakoras/fritters
  • 1/4 cup Chopped onion
  • 1/4 cup Chopped potato
  • 1 tsp Ajwain / Carom seeds/ Bishop's weed / Caraway seeds
  • 1 tsp Red chili powder
  • Oil to fry
  • salt to taste
  • 2 tbsp Besan (Bengal gram flour)
  • Water to mix Gram flour batter

Equipment

  • 1 Knife
  • 1 Chopping Board
  • 1 Saucepan with Lid
  • 1 Spatula

Method
 

  1. Mix all Chopped onion &potato in the besan and water mix , ensuring there are no lumps . Add ajwain, salt and chilli powder
  2. Heat oil in a Kadhai and deepfry vegetable and gram flour mixture after making into small balls. Fry tillpakoras are golden brown
  3. Beat Curd/Yogurt and mix gramflour in it. Blend thoroughly so as to ensure that there are no lumps. Addturmeric powder, salt and 3 cups of water
  4. Add the chilli-ginger paste,curry leaves, sugar and salt and put to boil
  5. Boil whilst stirring for a while
  6. Prepare the tempering byheating the ghee and frying the cumin and mustard seeds until they turn brown. Add the asafoetida and red chilli
  7. Add the tempering to the kadhiand boil for a few minutes
  8. Add the cooked pakoras
  9. Sprinkle coriander on top andserve hot with boiled rice