Want some mouthwatering Punjabi kadhi? Use these simple advice and tricks to get it ready.
One of the dishes that is most frequently enjoyed in Indian homes is kadhi pakora. When eaten with rice, this is incredibly delicious. Here are some pointers and tricks to help you make the ideal Punjabi kadhi at home.
These simple suggestions will improve the flavour of your kadhi, and everyone will compliment you.
Special Tips
- Use sour yoghurt or curd. Your kadhi won't be sour if you don't use sour curd, but it still won't taste bad.
- Bake your pakoras rather than frying them if you want your kadhi to be on the healthier side.
- Use curry leaves; they will improve the flavour of your kadhi.
- For the best results, prepare the kadhi right before serving.
- Baking soda should always be used when making kadi because it produces soft pakoras
Making of Kadhi
Ingredients For Kadhi
- 5 Tbsp Gram Flour (Besan)
- ½ Tsp Turmeric
- 1 Tsp Kashmiri Red Chilli Powder
- ¼ Tsp Ajwain
- ½ Tsp Ginger Garlic Paste
- 1 Tsp Salt
- 1 Cup Curd
- 5 Cups Water
- 2 Tbsp Oil
- ½ Tsp Methi
- 1 Tsp Cumin Seeds
- ½ Tsp Pepper
- 1 Tsp Coriander Seeds
- 1 Dried Red Chilli Pinch Of Hing
- 1 Onion (Sliced)
- 1 Chilli (Slit)
- 2 Tbsp Coriander (Finely Chopped)
Instruction
- Take a large bowl. Add besan, turmeric, chilli powder, ajwain, ginger garlic paste, salt and curd. Mix well.
- Add 4 cups of water and mix well. Keep it aside for a while.
- Heat some oil in a large wok. Add methi, cumin, pepper, coriander seeds, red chilli and hing. Mix well.
- Add onion and chilli. Saute well until onions soften.
- Add the besan curd mixture. Mix well.
- Keep stirring until the mixture comes to a boil.
- Cover half of the wok and let it simmer for 30 minutes.
- Keep stirring at intervals.
- If you feel the consistency is too thick, then add water.
- Your kadhi is ready.
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