Cooking Instructions
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Step 1
In a bowl, add
Chickpea Flour (2 cups)
with
Ajwain Seeds (1 tsp)
,
Red Chili Powder (1/2 Tbsp)
,
Ground Turmeric (1 pinch)
,
Garam Masala (1/2 Tbsp)
and
Salt (to taste)
.
Step 2
Add
Water (to taste)
, mix it very well and make a thick batter. Keep it aside for 10-15 minutes, check the salt and spices, and add more if required.
Step 3
Add
Onions (4)
to the batter and mix well.
Step 4
Heat oil in a kadai and deep fry the pakodas. Using with spoon or hand, take the batter and pour the batter in a kadai, very carefully if you are using your hand. Fry the pakoda's till they crisp and browned.
Step 5
Drain on kitchen paper napkins or tissue paper. Keep the pakoda's aside.
Step 6
For the yogurt curry batter: In a big bowl, take the
Buttermilk (2 cups)
, whip it with spatula well to make it smooth and add
Chickpea Flour (1 cup)
. Add
Ground Turmeric (1 1/2 Tbsp)
,
Red Chili Powder (1 Tbsp)
,
Garam Masala (1 Tbsp)
and
Salt (to taste)
. Add
Water (to taste)
, mix well, make sure there are no lumps. Can you see the flour lump that means i have to dissolve the lumps well. Use a spoon to dissolve the lumps into the curd.
Step 7
Now take a large deep pan, I used a pressure cooker, heat
Vegetable Oil (as needed)
, add
Cumin Seeds (1 Tbsp)
,
Fenugreek Seeds (1/2 Tbsp)
,
Mustard Seeds (1/2 Tbsp)
, and let them sizzle. Now add
Dried Chili Pepper (1)
and
Curry Leaves (8)
.
Step 8
Add
Onions (2)
and
Asafoetida (1 pinch)
until transparent. Now pour liquid gram-flour and curd mixture into above tadka. Mix well.
Step 9
Bring the whole kadhi to a boil first in a high-medium flame and reduce the flame in medium heat and simmer for 8-10 minutes.
Step 10
Add the fried pakoda's to the hot kadhi. Cover and close the pan. Let the onion pakoda's be soaked in the kadhi for a couple of minutes. Serve the punjabi kadhi pakora with warm rice, roti, paratha.
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