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Before you jump to Punjabi Kadhi Pakora recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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One initial thing you can do is to pay close attention to the choices you make when you’re shopping as you most probably choose many food items out of habit. For example, in all likelihood you have never checked the box of your favorite cereal to see how much sugar it contains. One nutritious option that can give you a good start to your day is oatmeal. By putting in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a good change to your diet.
Therefore, it should be quite obvious that it’s not hard to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to punjabi kadhi pakora recipe. You can cook punjabi kadhi pakora using 27 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Punjabi Kadhi Pakora:
- Provide for pakoras
- Take Ingredients:
- Provide Gram flour (besan)-1 cup
- Prepare Onion chopped-1
- You need 1 tbsp Kasoori methi-
- Prepare Ginger grated- 1/2"piece
- Prepare tsp Carom seeds (ajwain) -1/2
- Get 1/2 teaspoon Red chilli powder-
- Prepare 1-2 Chopped green chillies-
- You need 1/2 tsp Coriander powder-
- Use 1/2 tsp Garam masala powder-
- You need 1/2 tsp Chaat masala -
- Take to taste Salt
- Prepare Oil to deep fry
- Provide for kadhi
- Provide cups Sour Yogurt -2
- Take Gram flour (besan) -1/2 cup
- You need 1 tsp Turmeric powder-
- Prepare tsp Coriander powder-1
- Take tsp Red chilli powder -1
- You need 1 tsp Garam masala powder
- Provide to taste Salt
- Use 2 tbsp Oil
- Provide tsp Fenugreek seeds (methi dana) -½
- Get 1/2 tsp Cumin seeds
- Take tsp Mustard seeds(Rai) -½
- Take 1-2 Dried red chillies broken
Instructions to make Punjabi Kadhi Pakora:
- Pakora- For the pakore, take all the ingredients in a bowl and mix. - Add about one-fourth cup of water and mix well. - Heat sufficient oil in a wok.
- Drop small portions of the mixture into the hot oil and deep-fry till golden brown. Drain on absorbent paper and set aside.
- Kadhi-For the kadhi, whisk the yogurt well. Add the gram flour and whisk thoroughly till smooth. (If the curd is not sour then add 1 tbsp of lemon juice to curd and leave outside for an hour).
- Add turmeric powder, salt, coriander powder, chilli powder and 4 cups of water and mix well. - Heat the oil in a heavy bottomed deep kadai. Add the fenugreek seeds, cumin seeds and mustard seeds. Let them crackle.
- Add the ginger and sauté for a minute. - Stir in the yogurt mixture, bring to a boil and cook on low heat for about 25-30 minutes, stirring occasionally.
- Now add fried pakoras and cook on low heat for another fifteen minutes. - Just before serving temper it with tadka(ghee, crushed coriander seeds, cumin, mustard seeds - ¼th tsp each & whole red chillies- optional).
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