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RECIPE
17 INGREDIENTS10 STEPS1hr 10min

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 Recipe | SideChef
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.
Jolly Homemade Recipes
Passionate about cooking & Food Blogger |Sharing easy recipes step by step method
https://www.jollyhomemaderecipes.com
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Jolly Homemade Recipes
Passionate about cooking & Food Blogger |Sharing easy recipes step by step method
https://www.jollyhomemaderecipes.com
1hr 10min
Total Time
$2.34
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
3 cups
Chickpea Flour
6
Medium  Onions , sliced
1 tsp
Ajwain Seeds
1 1/2 Tbsp
Red Chili Powder
1 1/2 Tbsp
Garam Masala , ground
to taste
to taste
Water
2 cups
Buttermilk
or Sour curd
1/2 Tbsp
Mustard Seeds
1/2 Tbsp
Fenugreek Seeds
8
Curry Leaves
1
Dried Chili Pepper
(optional)
1 pinch
Asafoetida
to taste
Vegetable Oil
1 1/2 Tbsp
1 Tbsp
Cumin Seeds
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Nutrition Per Serving

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CALORIES
506
FAT
10.2 g
PROTEIN
26.8 g
CARBS
76.7 g

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 pressure cooker, heat Vegetable Oil (to taste) , 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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Nutrition Per Serving
Calories
506
% Daily Value*
Fat
10.2 g
13%
Saturated Fat
2.5 g
12%
Trans Fat
0.0 g
--
Cholesterol
9.5 mg
3%
Carbohydrates
76.7 g
28%
Fiber
14.2 g
51%
Sugars
20.9 g
--
Protein
26.8 g
54%
Sodium
267.5 mg
12%
Vitamin D
1.1 µg
6%
Calcium
192.4 mg
15%
Iron
7.9 mg
44%
Potassium
1265.4 mg
27%
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