Indian Yogurt Gramflour Curry

Recipe

17 INGREDIENTS • 10 STEPS • 1HR 10MINS

Indian Yogurt Gramflour Curry

4.5

2 ratings

Again this is my mother recipe of making traditional Punjabi kadhi with pakodas, she has been making this kadhi since ages. Very easy and simple recipe to follow. “Kadi Chawal” is a delicacy loved by all because of its tangy taste.

Indian Yogurt Gramflour Curry

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Jolly Homemade Recipes

Hi, I'm Jolly! You'll find mostly Indian but some International Cuisine as well on my blog in step by step pictorial format

https://www.jollyhomemaderecipes.com

Again this is my mother recipe of making traditional Punjabi kadhi with pakodas, she has been making this kadhi since ages. Very easy and simple recipe to follow. “Kadi Chawal” is a delicacy loved by all because of its tangy taste.

1HR 10MINS

Total Time

$2.47

Cost Per Serving

Ingredients

Servings

6

US / Metric

3 cups

Chickpea Flour

6

Medium Onions, sliced

1 tsp

Ajwain Seeds

1 1/2 Tbsp

Red Chili Powder

1 pinch

Ground Turmeric

1 1/2 Tbsp

Garam Masala, ground

to taste

to taste

Water

2 cups

or Sour curd

1/2 Tbsp

1/2 Tbsp

Fenugreek Seeds

8

1

Dried Chili Pepper

optional

1 pinch

Asafoetida

as needed

Vegetable Oil

1 1/2 Tbsp

Ground Turmeric, ground

1 Tbsp

Cumin Seeds

Nutrition Per Serving

VIEW ALL

Calories

506

Fat

10.2 g

Protein

26.8 g

Carbs

76.7 g

Indian Yogurt Gramflour Curry

Save

Jolly Homemade Recipes

Hi, I'm Jolly! You'll find mostly Indian but some International Cuisine as well on my blog in step by step pictorial format

https://www.jollyhomemaderecipes.com

Cooking InstructionsHide images

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 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 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 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 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 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 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 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 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.

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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