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We hope you got benefit from reading it, now let’s go back to dhaba style punjabi kadhi pakora recipe. You can cook dhaba style punjabi kadhi pakora using 27 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to make Dhaba Style Punjabi Kadhi Pakora:
- Take 2 cups palak for pakora
- Use 1 tbsp ginger paste
- You need 11/2 cup besan
- You need 1 tsp red chilli powder
- Prepare 2 tsp coriander seeds
- Prepare to taste Salt
- You need 1 tsp Asafoetida
- Prepare 1 tsp Roasted cumin powder
- Prepare 1/2 tsp Ajwain/carom seeds
- Prepare 1/2 cup water
- Take As required Oil to fry
- You need For besan mix :
- Get 2 cups besan
- Prepare 2 tsp red chilli powder
- Take 2 tsp turmeric powder
- Prepare 1 cup yoghurt
- Get 1 cup buttermilk
- Get 4 cups Water
- Take To cook kadhi :
- Provide 1/2 tsp Ghee
- Provide 1/2 tsp Fenugreek seeds
- Prepare 2 tsp cumin seeds
- Prepare 2 tsp Mustard seeds
- Take to taste Salt
- Provide For tempering/tadka:
- Prepare 2 tbsp ghee
- Provide 1 tsp red chilli powder
Instructions to make Dhaba Style Punjabi Kadhi Pakora:
- For the pakora : Add all the ingredients for pakora(Except oil) in a bowl and mix well. Heat oil for frying. - Take a scoop of pakora mix and add to oil. One scoop at a time. - Cook till Pakora's are light golden. take them out and let them cool for few minutes. - Fry them again for crispy pakora's till golden in color.
- For besan mix : In a bowl add all the ingredients for Kadhi Mix and mix them well. - To Cook Kadhi - In a pan on medium to high heat, add ghee, Methi seeds, Cumin Seeds, Mustard Seeds and Hing. - Let the mustard and cumin sputter. - Now add the Besan mix to the pan. - Add water, Salt and mix well. - Let the mix cook till it thickens in consistency. Stir in between. - Taste the Kadhi, you should not taste the rawness of yoghurt.Now add the Pakoras to the Kadhi and cook for 5 more minutes.
- Tadka / Tempring - Take a frying pan on medium heat. - Add Ghee, - Now add red chilli powder. - Immediately add this mix on the Kadhi. Enjoy with chapatis or rice.
- Tips : If the Kadhi gets too thick after cooking, add some water and cook a little. - *If Kadhi stays thin even after cooking for 20 minutes then add some more chickpea flour.
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