.....From My Palate

Punjab Cusine

Kadhi Chawal

by

Kadhi Chawal
Author: Bhawana
Ingredients
  • For Pakoda-
  • 1 cup Gram flour
  • 1 Chopped onion
  • 1 tsp Ajwain (Thyme)
  • 1 tsp Chilli powder
  • 1 tbsp Chopped ginger
  • Oil for deep frying
  • Salt to taste
  • For Kadhi-
  • 1 cup Curd (yogurt)
  • 2 tbsp Gram flour
  • 2 no Dry red chilli whole
  • 1 tsp Turmeric powder
  • 1 tsp Garam Masala Pd
  • Pinch of Asafetida
  • 1 tsp Fenugreek seeds
  • 2 tbsp Oil
  • Salt to taste
Instructions
  1. Mix all pakora ingredients except oil and add about 1/2 cup of water.
  2. Mix well.
  3. Make into small balls and keep aside. Heat oil in a pan and deep fry the balls till pakoras are golden brown.
  4. Beat curd and mix gram flour in it.
  5. Blend thoroughly so as to ensure that there are no lumps.
  6. Add turmeric, garam masala pd, salt and 3 cups of water.
  7. Heat oil in a pan, add fenugreek seeds, asafetida and dry red chillies.
  8. Stir fry for 1/2 minute.
  9. Add gram flour and yogurt mixture.
  10. Bring it to a boil and simmer on a slow fire for about 15 minutes.
  11. Stir occasionally.
  12. Add fried pakoras and again simmer for about 5 minutes.
  13. Serve hot with steamed rice.
  14. (Before eating temper with desi ghee & red chilli pd for more taste)