Punjabi kadi

Many states in India has their kadi recipes. In Punjab we have spicy  pakorewali kadi. This tasty kadi is usually served with plain rice. Kadi is mixture of dahi or curd and besan mixed with spices. Here’s the recipe of this yummy and delicious kadi from delicious. desi.

Servings: 4-5

Punjabi kadi

Punjabi kadi

Ingredients:

For pakoras:

Besan: 1 cup

Onions: 1 chopped

Ginger: 1 tbsp grated

Salt: 1 tsp

Red chilli powder: 1/2 tsp

Ajwain: 1/2 tsp

Oil: for frying pakoras

For kadi: 

Dahi: 2 cups

Besan or gram flour: 1/2 cup

Salt: to taste

Water: 2 cups

Red chilli powder: 1/2 tsp

Haldi powder: 1/2 tsp

Methi dana: 1/2 tsp

Cumin seeds or jeera: 1 tsp

Coriander seeds: coarsely grinded

Dried red chillis: 1-2

Rai: 1 tsp

Oil: 2 tbsp

Ginger chopped: 2 tsp

Method:

For pakoras:

1.Mix all ingredients of pakora except oil in a bowl  and mix water to form a smooth paste. It should not be very watery.

2.Heat oil in a  kadai and put small amount of batter with spoon. Fry till golden brown. Keep it aside.

For Kadi:

1. Mix besan with dahi in such a way so that no lumps are formed. Add haldi powder, coriander powder and mix well.

2. Heat oil in a kadai. Add jeera, dried red chilli, methi dana, and rai. Add ginger and saute. When they starts to crackle add besan-dahi mix, salt and bring it to boil. Cook it for 15 minutes on medium flame. Kadi should be of thick consistency.

3. Add pakoras, red chilli powder and mix them well. Cook for 2-3 minutes.

4.Serve hot with rice.



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