Punjabi Kadhi is famous all over North India. It is tasty, easy to make and pairs well with roti, Parantha and Rice.
Complete recipe details below:
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Ingredients and Method
Veggies of your choice – We used onions, potatoes, spinach and mushrooms
Spices used can include Salt, Chilli powder, Ajwain/carom seeds-caraway seeds/ Mango powder or Amchur or Anardana ( dried Pomogrenate seeds powder)
For batter – Chickpea flour/Besan and Rice flour for crispiness. This ratio should be 3: 1
Add a little water to mix these ingredients together and then fry them to make fritters.
1 cup Yogurt Plain
2 cups of water and 4 tbsp Chickpea flour /Besan initially and
2- 4 cups of water as the Kadhi is cooking
Let yogurt mixture stand for 10-15 mins.
When ready to cook, add oil in a pan.
Sizzle tsp of cumin, mustard and fenugreek seeds.
Add 1 tbsp crushed curry leaves.
Add yogurt and chickpea flour batter. Add some more salt and chilli powder.
Add water and let it come to boil. Then let it simmer until thickens as per your liking. Add pakoras and 1/2 tsp garam masala. Serve with Rice.