Pin
Pin Take 1.5 cups of besan in a bowl.
Punjabi Khadi Pakora Recipe Source: Nita Mehta’s Punjabi Recipes Serves: 4 as a side Preparation time: 45 mins For the Khadi: 2 cups curd / plain yogurt 1 cup water ⅓ cup besan / kadala maavu / gram flour ½ teaspoon turmeric powder 1 teaspoon red chilly powder For tempering: 1 red chilly, broken into half 1 teaspoon jeera 2 teaspoon oil Salt For the Pakoras: 1.5 cups besan / kadala maavu / gram flour 1 onion, finely chopped 1 potato, finaly chopped 1 teaspoon red chilly powder 1 teaspoon jeera A pinch of hing ½ teaspoon baking powder Salt 1 cup water How to Make Punjabi Kadhi Pakora: 1. Mix the ingredients for the pakoras to form a batter. The consistency should be that of bajjis, not too loose. 2. Deep fry the pakoras in hot oil or use a paniyaram chatti / aebleskiver pan. This should help reduce the usage of oil and give you uniformly shaped pakoras. Set aside. 3. Beat the curd well. Add besan and other ingredients and beat well. 4. Heat oil and add the jeera and halved red chilly. When the jeera splutters and turns brown, lower heat to minimum and add the curd mixture. Bring to boil stirring continuously. After 5 mins, remove from fire. 5. When you are ready to serve the kadhi, add the dumplings, mix once through and serve. Garnish with chopped coriander leaves and serve with chapatis / roti.
Pin
Pin Take 1.5 cups of besan in a bowl.
Punjabi Khadi Pakora Recipe Source: Nita Mehta’s Punjabi Recipes Serves: 4 as a side Preparation time: 45 mins For the Khadi: 2 cups curd / plain yogurt 1 cup water ⅓ cup besan / kadala maavu / gram flour ½ teaspoon turmeric powder 1 teaspoon red chilly powder For tempering: 1 red chilly, broken into half 1 teaspoon jeera 2 teaspoon oil Salt For the Pakoras: 1.5 cups besan / kadala maavu / gram flour 1 onion, finely chopped 1 potato, finaly chopped 1 teaspoon red chilly powder 1 teaspoon jeera A pinch of hing ½ teaspoon baking powder Salt 1 cup water How to Make Punjabi Kadhi Pakora: 1. Mix the ingredients for the pakoras to form a batter. The consistency should be that of bajjis, not too loose. 2. Deep fry the pakoras in hot oil or use a paniyaram chatti / aebleskiver pan. This should help reduce the usage of oil and give you uniformly shaped pakoras. Set aside. 3. Beat the curd well. Add besan and other ingredients and beat well. 4. Heat oil and add the jeera and halved red chilly. When the jeera splutters and turns brown, lower heat to minimum and add the curd mixture. Bring to boil stirring continuously. After 5 mins, remove from fire. 5. When you are ready to serve the kadhi, add the dumplings, mix once through and serve. Garnish with chopped coriander leaves and serve with chapatis / roti.
