Friday, 14 October 2011




1 cup Gram flour 
1/4 cup Chopped onion 
1/4 cup Chopped potato 
1 tsp Ajwain.
1 tsp Red chili powder. 
1 tsp Chopped ginger.
1/2 tsp Baking powder. 
Oil for deep frying 
Salt As per taste 
1 cup Kadhi Curd (yogurt)
1/4 cup Gram flour 
2 no. Dry red chili whole
1 tsp Turmeric powder. 
A pinch Asafetida 
1 tsp Fenugreek seeds.
2 tbsp Oil. 
Salt As per taste 


Mix all pakora ingredients except oil and add about cup of water. Mix well.Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water. Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.Serve punjabi kadhi hot with steamed rice.

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