Punjabi kadhi Pakoda Recipie – How to Make Punjabi kadhi Pakoda
Kadhi is made differently in different regions. As Rajasthan is made in Rajasthani Kadhi, Gujarati Kadhi in Gujarat, Sindhi people make Sindhi Kadhi and people in Punjab make Punjabi Kadhi Punjabi Kadhi is slightly different from Rajasthani Kadhi, Garlic is added to Punjabi Kadhi. Punjabi kadhi is very tasty to eat. In fact, my marriage has happened in the Punjabi family and Kadhi is made very much in our house. Earlier, I did not have to make Kadhi, it would have been bad for me.
Then my mother-in-law taught me to make curry. Now I will make a lot of testy kadhi. Making Punjabi Kadhi is very easy and it is made in less time. So let us see the recipe of Punjabi Kadhi today.
Benefits of curd and gram flour:
- In the gram flour, the protein is in excess quantity.
- Garnish helps in losing weight.
- Besan helps control diabetes.
- It is also very beneficial for our hearts.
- gram flour protects our body from allergies.
- If there is a lack of blood in your body, then you should eat gram flour and it increases blood.
- Eating yogurt is better than immunity.
- Curd digestion well good.
- Curd – 250 grams
- Besan – 200 gms
- salt to taste
- Turmeric – 1 teaspoon (teaspoon)
- Red Chilli Powder – ½ teaspoon (1/2 teaspoon)
- Garam Masala – ½ teaspoon
- Coriander Powder – 1 Tablespoon
- Onions – 100 grams (1 large or 2 small)
- Garlic – 4 to 5 buds
- Green chili – 2
- Eating soda (sweet scour) – ½ teaspoon
- Country Ghee – 4 to 5 Tablespoons
- Asafoetida – 2 Pinches
- Mustard – 1 spoon
- Curry Leaf – 6 to 7
- Dry steep chili – 2
- Oil – 100 ml liters (mustard oil or any oil)
- Water – 1 glass
- Cumin – ½ teaspoon
Recipe for kadhi pakoda
Take the gram flour, salt, turmeric, red chili powder, coriander powder and chopped onion in a vessel before making the gram flour. Now add water to it. The mixer of gram flour must be slightly thick. Now add sweet-sour to it and mix it well. Take a pan and put oil in it, put the pan over medium flame. When the oil becomes hot, make small papodi of the gram flour of your gram flour. When the pakora is done, keep the pakoda to cool in a plate.
Now the main recipe of kadhi
First, take curd to make Punjabi Kadhi (if the curd is not sticky, put the little salt in it and keep it ½ hours). Mix yogurt, salt, turmeric, coriander powder, red chili in curd and mix. Now put it in water and make it thin. Churn the curd with the churn, which will dissolve well in the gram flour.
Now put the work on medium flame, add oil in it, when the oil becomes hot, add cumin seeds in the pan. As soon as the cumin starts snapping, add chopped onions and chopped garlic. Reduce garlic and onions. Now add curd and gram flour in it, keep stirring it till it gets boiled.
When there is a boil in Punjabi kadhi, slow down the flame of the gas and allow the Punjabi Kadhi to thicken. When Punjabi Kadhi is thickened according to your wishes, add cold cooked cottage cheese to 10 to 15 minutes. Turn off the heat of the gas after 10 minutes.
Now take a different pan and keep it on medium flame, add native ghee to it now. Put the mustard seeds and asafetida in the pan over the heat of the country ghee. When the rye starts snapping, add vertical red chilli and curry leaves and make it slightly red. Taste it in curry from now.
Heat hot kadhi is ready to eat, you can eat it with rice or chapati