Punjabi Kadhi with 4 Pakoda I पंजाबी कढ़ी I Pakoda Kadhi Recipe I Pankaj Bhadouria
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3 سال پیش
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Punjabi Kadhi with 4 Pakoda
Punjabi Kadhi with 4 Pakoda I पंजाबी कढ़ी I Pakoda Kadhi Recipe
Here is the recipe of how to make Punjabi Kadhi Pakoda. Also sharing tips on how to make super soft pakoda for kadhi.
If you are making pakoda kadhi, here are my suggestions on how you can add 4 different types of pakoda to your kadhi and make it more delicious!
.
Thank you for watching! 💫 And don’t forget to subscribe here:
https://goo.gl/mQwVjN
*****************************************************************************
1 Kadhi with 4 Pakoda
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 4
Ingredients:
1 liter Sour Curds
4 tbsp Besan
2 tbsp Oil
1/4 tsp Asafetida (hing)
1 tsp Fenugreek Seeds
5 broken Dry Red Chilies
8-10 Curry Leaves
1 tsp Turmeric Powder
1 tsp Red Chili Powder
Salt to taste
2 cups Besan
1/2 tsp Salt
1/2 tsp Chili Powder
1/2 tsp Cumin Powder
1/2 tsp Carom Seeds
1 cup sliced Onions
1/2 tsp Cumin Seeds
1 cup chopped Fenugreek Leaves
2 tbsp Desi Ghee
1/8 tsp Asafetida
1 tsp Cumin Seeds
1 tsp Mustard Seeds
2-3 Whole Red Chilies
1/2 tsp Red Chili Powder
Method:
Blend together the gram flour (besan) and the yoghurt to make a smooth consistent batter.
Heat oil in a pan. Add the Asafoetida, followed by the fenugreek seeds. Allow the fenugreek seeds to turn colour. Then add in the curry leaves and the broken red chilies.
As the red chilies turn fragrant, add in the yoghurt mixture and bring to a boil stirring constantly. When the mixture comes to a boil, add in the turmeric powder, red chili powder, salt to taste and allow to simmer for 15 minutes over low heat.
Meanwhile make the pakoda.
For Pakoda 1:
Take 2 cups Besan in a large bowl. Add Salt, ,Chili Powder, Cumin Powder, Carom Seeds and little water at a time to make a very thick yet smooth batter. Beata the batter very well for about 4 minutes to make it light and aerated. To check, drop a drop of batter in a bowl of water. If the batter floats, it is ready and if it sinks, beat further.
Heat oil in a pan. Drop spoonful of batter in medium hot oil. As the pakoda blooms and turns colour, flip and cook form other side. When golden brown, remove on an absorbent paper.
For Pakoda 2:
Make besan batter in the same way as above and add fine sliced onions. You may need to add more besan to make a firm batter. Fry pakodas in medium hot oil and remove when they turn golden.
For pakoda 3:
Make besan batter in the same way as above and add fine chopped fenugreek leaves. Fry pakodas in medium hot oil and remove when they turn golden.
For Pakoda 4:
Use Boondi to add to the kadhi.
When Kadhi is ready, add the pakodi of choice. Adjust salt to taste.
For the final tempering, heat the ghee in a pan. To medium hot ghee, add the Asafetida followed by the Cumin Seeds, Mustard Seeds and 2-3 Whole Red Chilies. Allow the seeds to splutter and then add in the Red Chili Powder. Immediately remove from fir and pour over the kjadhi. Serve with rice or roti.
#kadhi #kadi #punjabikadhi #pankajbhadouria #kadhipakoda #kadhipakora #pakodakadhi
#punjabikadhi #punjabikadhirecipe #pakodakadhirecipe #kadirecipe #kadhipakodarecipe #kadhichawal
#punjabifood #indianfood #indiancuisine #food #foodie
#recipe #recipes #easyrecipes
#delicious #deliciousfood
#pankajbhadouria #pankajbhadouriarecipes
#One2Ka4
For more information on Pankaj Bhadouria, be sure to visit:
https://www.pankajbhadouria.com
Follow Pankaj Bhadouria on Your favourite Social Media:
Facebook: pbhadouria
Instagram: masterchefpankajbhadouria
Twitter: BhadouriaPankaj
*****************************************************************************
Here is the recipe of how to make Punjabi Kadhi Pakoda. Also sharing tips on how to make super soft pakoda for kadhi.
If you are making pakoda kadhi, here are my suggestions on how you can add 4 different types of pakoda to your kadhi and make it more delicious!
.
Thank you for watching! 💫 And don’t forget to subscribe here:
https://goo.gl/mQwVjN
*****************************************************************************
1 Kadhi with 4 Pakoda
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 4
Ingredients:
1 liter Sour Curds
4 tbsp Besan
2 tbsp Oil
1/4 tsp Asafetida (hing)
1 tsp Fenugreek Seeds
5 broken Dry Red Chilies
8-10 Curry Leaves
1 tsp Turmeric Powder
1 tsp Red Chili Powder
Salt to taste
2 cups Besan
1/2 tsp Salt
1/2 tsp Chili Powder
1/2 tsp Cumin Powder
1/2 tsp Carom Seeds
1 cup sliced Onions
1/2 tsp Cumin Seeds
1 cup chopped Fenugreek Leaves
2 tbsp Desi Ghee
1/8 tsp Asafetida
1 tsp Cumin Seeds
1 tsp Mustard Seeds
2-3 Whole Red Chilies
1/2 tsp Red Chili Powder
Method:
Blend together the gram flour (besan) and the yoghurt to make a smooth consistent batter.
Heat oil in a pan. Add the Asafoetida, followed by the fenugreek seeds. Allow the fenugreek seeds to turn colour. Then add in the curry leaves and the broken red chilies.
As the red chilies turn fragrant, add in the yoghurt mixture and bring to a boil stirring constantly. When the mixture comes to a boil, add in the turmeric powder, red chili powder, salt to taste and allow to simmer for 15 minutes over low heat.
Meanwhile make the pakoda.
For Pakoda 1:
Take 2 cups Besan in a large bowl. Add Salt, ,Chili Powder, Cumin Powder, Carom Seeds and little water at a time to make a very thick yet smooth batter. Beata the batter very well for about 4 minutes to make it light and aerated. To check, drop a drop of batter in a bowl of water. If the batter floats, it is ready and if it sinks, beat further.
Heat oil in a pan. Drop spoonful of batter in medium hot oil. As the pakoda blooms and turns colour, flip and cook form other side. When golden brown, remove on an absorbent paper.
For Pakoda 2:
Make besan batter in the same way as above and add fine sliced onions. You may need to add more besan to make a firm batter. Fry pakodas in medium hot oil and remove when they turn golden.
For pakoda 3:
Make besan batter in the same way as above and add fine chopped fenugreek leaves. Fry pakodas in medium hot oil and remove when they turn golden.
For Pakoda 4:
Use Boondi to add to the kadhi.
When Kadhi is ready, add the pakodi of choice. Adjust salt to taste.
For the final tempering, heat the ghee in a pan. To medium hot ghee, add the Asafetida followed by the Cumin Seeds, Mustard Seeds and 2-3 Whole Red Chilies. Allow the seeds to splutter and then add in the Red Chili Powder. Immediately remove from fir and pour over the kjadhi. Serve with rice or roti.
#kadhi #kadi #punjabikadhi #pankajbhadouria #kadhipakoda #kadhipakora #pakodakadhi
#punjabikadhi #punjabikadhirecipe #pakodakadhirecipe #kadirecipe #kadhipakodarecipe #kadhichawal
#punjabifood #indianfood #indiancuisine #food #foodie
#recipe #recipes #easyrecipes
#delicious #deliciousfood
#pankajbhadouria #pankajbhadouriarecipes
#One2Ka4
For more information on Pankaj Bhadouria, be sure to visit:
https://www.pankajbhadouria.com
Follow Pankaj Bhadouria on Your favourite Social Media:
Facebook: pbhadouria
Instagram: masterchefpankajbhadouria
Twitter: BhadouriaPankaj
*****************************************************************************
3 سال پیش
در تاریخ 1400/03/14 منتشر شده
است.
31,484
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