Friday, February 27, 2009

Punjabi Kadhi


Chickpea Flour (Besan) - 1/2 cup
Turmeric Powder - 1/4 tsp
Red Chili Powder - to taste
Salt - to taste
Water - 1/4 cup
Baking Soda - 1/4 tsp
Potato - 1 medium, diced
Onion - 1/2 medium, diced
Cilantro - few sprigs, chopped
Oil - for deep frying

Method: (Heat Oil for Deep Frying)

1. In a medium bowl, mix together Chickpea Flour, Turmeric Powder, Red Chili Powder, Salt, Baking Soda and Water.
2. Mix well to form thick batter.
3. Add in Potatoes, Onions and Cilantro. Mix to coat evenly.
4. With your hand or a spoon, drop a small ball of the mixture into hot oil and deep fry until golden brown.
5. Remove Pakodas onto a plate lined with paper towels. Keep aside.

For the Kadhi:


Plain Yogurt - 2 cups
Ginger - 2 tsp, minced
Garlic - 1 Tbsp, minced
Dried Fenugreek Leaves (Methi) - 2 Tbsp (divided)
Chickpea Flour (Besan) - 1/2 cup
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Turmeric Powder - 1/4 tsp
Cumin Powder - 1/2 tsp


1. In a medium bowl, mix together Yogurt, Ginger, Garlic, 1/3 of the Fenugreek Leaves, Chickpea Flour, Coriander Powder, Garam Masala, Turmeric Powder and Cumin Powder.
2. Add a small amount of water and blend with a hand blender until there are no more lumps.

For the seasoning:


Oil - 1 Tbsp
Cumin Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Dried Whole Red Chilies - 2, broken
Onion - 1 medium, sliced
Green Chilies - to taste, slit
Fenugreek Leaves - remaining from above
Salt - to taste
Water - 4 cups
Cilantro - few sprigs, chopped for garnishing


1. Heat Oil in a pot.
2. Add Cumin Seeds and allow them to sizzle.
3. Add Fenugreek Seeds and Whole Red Chilies. Stir for few seconds.
4. Add Sliced Onions and Green Chilies. Saute until lightly brown.
5. Add remaining 2/3 of Fenugreek Leaves and stir for 30 seconds.
6. Add Yogurt mixture, Water and Salt. Mix well.
7. Bring Mixture to a rolling boil.
8. Add in Pakodas, mix, cover and cook for 10-15 minutes.
9. Garnish with Cilantro and serve hot with Rice.

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