How to make khadi Pakora

Want to know more than just how to make a kadhi, learn how to make Punjabi Kadhi Pakoda, and know how, where and why's of the existence of this amazing recipe!

Punjabi Pakoda Kadhi

Preparation time: 15 minutes

Cooking time: 30 minutes

Ingredients

Serves: 4 Course: Main

2 large Onions, grated

For Pakodas 1 inch-Ginger, grated

1 tsp Red Chilli powder

1 tsp Turmeric powder 1 tsp Coriander powder

1 cup Gram Flour/Besan

Salt to taste 1 tbsp Coriander seeds, roasted & crushed

For Buttermilk Mixture

½ cup Buttermilk Oil for deep frying 1 cup Sour Buttermilk

1 tbsp Ghee

1 cup Gram Flour/Besan 1 tsp Turmeric powder Salt to taste For Kadhi 1 tbsp Oil

2 Dry Red Chillies

1 tsp Cumin seeds 1 inch-Ginger, roughly chopped 4-5 Garlic Cloves, roughly chopped

1 tsp Coriander powder

1 tbsp Coriander seeds, roasted & crushed 2 large Onions, grated 1 tsp Red Chilli powder 2 large Tomatoes, roughly chopped

• In a mixing bowl, add onions, ginger, turmeric powder, salt, red chilli powder, coriander powder, coriander seeds, besan and buttermilk, make a thick batter.

Salt to taste Finely chopped coriander leaves for garnishing Process For Pakodas • Heat oil in a kadhai for deep frying.

• Remove in an absorbent kitchen towel and Keep aside for further use.

• Make random small bite size balls and fry the pakodas till 70% done. • Fry them for the second time till golden brown and crisp. For Kadhi

• Splutter cumin seeds, followed with ginger and garlic, cook till raw smell goes off.

• In a mixing bowl, add buttermilk, besan, turmeric and salt, whisk well to avoid lumps. Keep aside for further use. • In a heavy bottom pan, heat ghee and oil. • Add red chilli and coriander seeds, cook for a minute. Now Add onions, cook till translucent.

• Cook the kadhi for 5-7 minutes on low flame. Do not thickens kadhi. It’s consistency should be thin.

• Add red chilli powder and coriander powder, mix well and cook for a minute. • Add tomatoes and salt, mix well. Cook for 2-3 minutes. • Add prepared buttermilk and besan mixture to this stage. Whisk well to avoid curdles. • In a serving bowl transfer kadhi and then add the prepared pakodas.

Note: Double Frying the Pakodas, makes them crisp and cooks through.

• Garnish with coriander leaves and serve hot with rice.