Punjabi Kadhi

Punjabi kadhi pakoda recipe !.. Onion pakodas are made and then added to kadhi. Instead, I added leftover potato bhaji to the kadhi mixture . Tasted awesome with rice and rotti !.

Preparation Time: Under 10 minutes
Cooking Time: 20 minutes

INGREDIENTS:

FOR KADHI :

Plain yogurt -  1.5 cups
Besan - 4 tablespoon
Salt - as required
Turmeric powder- /12 teaspoon
Red chilli powder -1/2 teaspoon
Omam/ajwain seeds - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Water -3 cups
Asafoetida powder - a pinch
Onion - 1/2 cup chopped fine
Dry red chilli - 2 no.s
Garlic - 2 pods chopped fine.
Cumin seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Oil - 2 tablespoon


FOR PAKODA:

I used left over potato bhajis. If you dont have leftover bhaji, click here for onion pakoda recipe. 


METHOD:

1. In a bowl, add besan,turmeric powder,salt,red chilli powder,omam,garam masala and asafoetida powder. Mix them well.

2. Now add plain yogurt to the besan and mix them well without any lumps. You can use a blender for that.

3. Now add 3 cups of water.

4. In a pan, add oil. Now add cumin seeds, fenugreek seeds and dry red chilli, Then add onions, till they change colour.

5. Now add the kadhi mixture which you prepared in step 3.

6. Keep stirring continuously. The mixture starts to boil and thickens. Do not leave it, as it would break. Keep stirring constantly for approximately 12 to 14 minutes.

7. Once the mixture thickens and boils well, switch off the stove. Sprinkle asafoetida powder. Now add the pakoda to the kadhi and gently stir and keep it covered, till the pakoda gets nicely soaked in kadhi.

8. Serve the kadhi with rice or rotti !.

SEE ALSO: Rajasthani kadhi, Bhindi kadhi, Veg kurma , Onion pakoda .