Panjabi Kadi Pakora-panjabi Healthy recipe


For the onion pakoras:

  • 2 cups besan
  • 1 cup water
  • 4 medium sized onions, sliced
  • 1 tsp Ajwain
  • 1 tsp red chili powder
  • ½ tsp garam masala powder
  • a pinch of hing

For the kadhi:

  • 2 cups curd
  • 1 cup besan
  • 4 cups water
  • 2 tsp red chili powder
  • 11/2tsp turmeric powder
  • 1 tsp garam masala powder
  • salt to taste

For the tempering:

  • 1 medium sized onion, finely chopped 
  • 1 1/2 tbsp chopped ginger-garlic
  • 1 tsp cumin seeds
  • ¼ tsp methi seeds
  • 2 sprig curry leaves
  • 2 green chili
  • 1 or 2 dry red chilies 
  • 3 tbsp mustard oil or ghee
  • a pinch hing 


mix besan in a bowl with ajwian  seeds, red chili powder, garam masala powder and salt.add sliced onions to the bowl and pour a little water.don’t use to-much water the onions will release water later.mix the onions with the besan very well and keep aside for some 20-30 minutes.heat oil for deep or shallow frying the pakoras.fry till they crisp and browned.remove excess oil.keep the pakoras aside.


In a pan, take the curd. whip it well to make it smooth and add the spice powders – turmeric powder, red chili powder, garam masala powder and salt,mix well with the add besan to curd.pour water and mix the contents well.make sure there are no in a large deep pan, heat mustard oil or ghee add cumin seeds and let them split. then add chopped garlic, ginger, green chili.also add curry leaves and dry red chili.fry till the raw smell of the garlic ginger pour our liquid curd mixture.bring the whole kadhi to a boil first and then simmer for 8-10 the punjabi kadhi is ready.add the fried onion pakoras to the hot kadhi .cover and close the pan. let the onion pakoras be soaked in the kadhi for some minutes. garnish with coriander leaves and serve.

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