Ingredients
Curd – 2 cups
Besan – 1 cup
Red chili powder – 1/2 tsp
Fenugreek seeds – 1 tsp
Turmeric – 3/4 T Spoon
Kadhi leaves-8-10
Asafoetida – 1 pinch
Oil – to fry
Salt – as per taste
Recipe
First of all take gram flour and filter it and take out half gram flour in a bowl.
After this, put the remaining half gram flour in the mixing bowl and add a little water to prepare a thick solution.
After this, keep this solution separate for 10 minutes. Then take a big vessel and put curd in it and beat it well with a churning or hand.
– When the curd is whipped well, add the gram flour taken out and add the water as per the requirement and prepare the thin solution.
– Add salt to this solution. Now filter the gram flour-curd solution with a sieve, so that if the lumps are left in the gram flour, it will separate.
– Kadhi becomes very smooth by doing this. Now put oil in a pan and heat it.
– When the oil is hot, add gram flour and fry it and fry it. Fry the pakoras till they turn golden and then take it out in a plate and then keep it aside.
– Similarly, make dumplings with all the solution. Now put 2-3 tsp oil in another pan and heat it.
– Add cumin, asafoetida, fenugreek seeds, chili powder, turmeric, kadhi leaves and fry for 1-2 minutes.
– When all the spices are roasted well, add prepared solution of curd-basan and faster the gas flame and cook the curry.
– Keep stirring the curry in between. When a boil comes in the curry, reduce the heat of the gas and let it cook for about 10 minutes.
After this, put fried pakoras in Kadhi. After this, cook the curry for 3-4 minutes and then turn off the gas.
– Punjabi Kadhi Pakoda is ready. Garnish it with green coriander leaves and serve it.
