Punjabi Kadhi
Serves 430 mins prep45 mins cook
This Punjabi Kadhi combines a tangy curd-based curry with delicious pakodas made from gram flour, green chilies, and onions, offering a hearty and flavorful comfort food experience. Pair it with steamed rice for an ultimate meal.
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What you need
Instructions
1: Mix the besan with ajwain, onions, green chillies, coriander leaves and salt into a thick batter with some water and set aside. Add a pinch of baking powder. 2: Fry small roundels of the batter of the pakoda in hot oil until golden brown. 3: Drain and set aside. 4: Dip them in warm water for 5 mins and squeeze gently to drain. 5: To make the kadhi, whisk together the curd and besan with the powdered spices without any lumps and add water to reach a pouring consistency. 6: Heat ghee in kadhai, add the methi seeds, red chillies, cumin seeds, ajwain and asafoetida. 7: Gently add the curd mixture while whisking continuously. 8: Simmer the kadhi until no longer raw in aroma. 9: Add the soaked and drained pakodas. 10: To finish the kadhi, make a tadka of ghee with cumin, red chilli and red chilli powder. 11: Add the tadka to the kadhi and chopped coriander leaves. 12: Serve with steamed rice.View original recipe