Monday, July 29, 2013

Dahi Kadhi Pakora

This is a traditional Punjabi dish that is my all time favorite. Kadhi can be prepared with many different add -in s like here it is Pakora that goes into the dish to make it a complete. Normally, kadhi is not prepared without adding any add ins. Be it Pumpkin, Pakora, ladies finger or any other ingredient of choice that is added to make it complete.

2 1/2 cups thick curds (dahi)
5 tsp besan (bengal gram flour)
2 tsp ginger-green chilli paste
salt to taste
2 tsp ghee or oil
1 1/2 tsp fenugreek (methi) seeds
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
20 curry leaves (kadi patta)
1/2 tsp of turmeric powder

Pakora :-
4 tsp Besan
1 onion finely chopped
1 green chili chopped
pinch of turmeric powder
pinch of red chilli powder
salt to taste
oil to deep fry

Combine the curds and besan and whisk well.
Add the 4 cups water and mix well.
Add the ginger-green chilli paste, salt  and mix well and bring to boil.
In another pan, heat the ghee and add the cloves ans saute for 20 seconds.
Add the fenugreek and cumin seeds and saute for 10 seconds.
Add the asafeotida and pour the tempering on the kadhi and mix well.
Combine all Pakora ingredients and make a thick paste. Heat oil and deep fry small pakoras.
Add the pakoras to Kadhi and serve hot.

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