Punjabi Kadhi | Punjabi Kadhi Pakora
You can prepare Punjabi Kadhi | Punjabi Kadhi Pakora with chickpea flour, onion, tomato, sour yogurt, and spices. It is famous for its combination of curry with deep-fried pakoras.
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Cooking tools:
- Pot
- Whisk
- Mixing bowl
- Saucepan
- Skillet
- Slotted spoon
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Chef's knife
- Cutting board
- Colander
- Kitchen towel
- Paper towel
- Spatula
Ingredients
- Oil - 1 Tablespoon
- Mustard seeds / Rai - 1/2 Teaspoon
- Cumin seeds / Jeera - 1/2 Teaspoon
- Carom seeds / Ajwain - 1/2 Teaspoon
- Onion / Pyaz - 1 Finely chopped
- Ginger-garlic paste / Adrakh-lahsun paste - 1 Teaspoon
- Curd / Dahi - 2 Cups
- Gram flour / Besan - 2 Tablespoons
- Red chilli powder / Lal mirchi powder - 1 Teaspoon
- Turmeric powder / Haldi powder - 1/2 Teaspoon
- Coriander powder / Dhaniya powder - 1/2 Teaspoon
- All spice mix powder / Garam masala - 1/4 Teaspoon
- Tomato / Tamatar - 1 Grated (optional)
- Salt - As per taste
- Fenugreek leaves / Hari methi - 1/2 Cup chopped
- Water - 2 Cups
- Gram flour / Besan - 1 Tablespoon
- Onion / Pyaz - 1 Finely chopped (optional)
- Carom seeds / Ajwain - 1/4 Teaspoon
- Turmeric powder / Haldi powder - 1/4 Teaspoon
- Red chilli powder / Lal mirchi powder - 1/4 Teaspoon
- Water - As required
- Oil - For frying
- Clarified butter / Ghee - 2 Teaspoons
- Dry red chilli / Sukhi lal mirchi - 1
- Garlic / Lahsun - 5 to 6 Cloves finely chopped
- Dry fenugreek leaves / Kasuri methi - 1 Teaspoon
- Red chilli powder / Lal mirchi powder - 1/2 Teaspoon
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