A spicy No Onion or NO Garlic recipe of punjabi kadhi made up of gram/ chickpea flour and curd, added with chickpea spicy fried balls. But these fried balls always resisted me to cook delicious kadhi, so here is a substitute of deep fried fatty pakodas.
| Servings | Prep Time |
| 2 people | 5-10 minutes |
| Cook Time |
| 50-60 minutes |
|
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| | A spicy No Onion or NO Garlic recipe of punjabi kadhi made up of gram/ chickpea flour and curd, added with chickpea spicy fried balls. But these fried balls always resisted me to cook delicious kadhi, so here is a substitute of deep fried fatty pakodas.
|
Ingredients
For Kadhi
- 1 cup Curd
- 2 tbsp Gram Flour/ Besan
- 1 tsp Red Chili Powder
- 0.5 liter Water
- 1 tbsp Ghee
- 1 tsp Musturd Seeds
- 4-5 nos Red Chili Whole
- 1 tsp Turmeric Powder/ Haldi
- 1 tsp Salt (Or as per taste)
For Pakoda
- 1 cup Besan
- 1-2 pinch Turmeric Powder/ Haldi
- 1 tsp Dry roasted Cumin/ Bhuna Jeera
- 1 Pinch Asafotida/ Hing
- 2 nos Green Chili (Finely Chopped) (Optional)
- 1 pinch Baking Soda
- 1-2 tsp Oil
Servings: people
Instructions
- Take curd, besan and red chili powder and 1 pinch haldi powder in a deep bowl. Mix well. Add water and blend with with the help of hand blender or in a mixy jar. Keep aside.
- Meanwhile heat ghee in a non stick big pan at high flame. When ghee is hot enough, add mustard seeds and let it crack. When mustard seeds starts crackling add whole red chili and fry for few seconds. Now add haldi powder and fry for few second.
- Now add curd besan batter and keep stirring untill one boil. When it starts boiling reduce the fame to lowest mark and cover the pan. Leave for 10-15 minutes. But keep checking and stirring at regular intervals.
- Meanwhile lets prepare pakodas for this take besan, haldi, bhuna jeera and hing in a bowl and mix well. (If you want green chili, mix it also) Add sufficient water to make a thick paste. Keep aside.
- Heat Kuli Paniyaram (Or Appe) tawa on high flame. Add few drops of oil in each grove.
- When oil is hot enough mix baking soda with pakoda batter and beat well. Now pour a tbsp of batter in each grove. Cover the tawa and reduce the flame to low and let it cook for 5-6 minutes.
- Check if the top side looks cooked drop few drops of oil and then flip the pakodas. Cover the pan again and let the this side cook as well.
- Check in 4-5 minutes if done remove and keep aside.
- In between check kadhi, It must have been cooked and changed in color. Stirr it, cover the pan and leave for another 10-12 minutes. Keep stirring at regular interwals.
- Check again if kadhi starts leaving sides and ghee is seen on sides of pan. Add salt and pakodas, mix well and cover the pan. Switch off the flame and leave for another 8-10 minutes.
- For serving remove kadhi in a serving bowl. Top with pakoda and some ghee (optional).
- Serve hot with rice, chapati or paratha and crispy papad.
Recipe Notes
- Keep stirring kadhi until first boil otherwise it may curdle.
- Let the kadhi cook after one boil at the lowest possible flame for atleast 40 minutes.
- Keep stirring at regular intervals.
- For pakodas do not fill the appe tawa grove full with batter, as we want a bit small in size pakodas than appe.
- If you do not have appe pan, you can deep fry the pakodas.
- Pour batter immediately in appe pan after mixing with baking soda. Otherwise it may result hard pakodas.
“Be Vegetarian be Happy”
“Live and Let Live”
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