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Alright, don’t linger, let’s approach this š„punjabi kadhi pakoraš„ menu with 34 materials which are undoubtedly easy to acquire, and we have to process them at the very least through 8 tips. You should expend a while on this, so the resulting food could be perfect.
Ingredients for š„Punjabi Kadhi Pakoraš„:
- Give - for the kadhi base
- Give 1 - Medium sized onion thinly sliced
- Make ready 1 of & 1/2 cups sour yogurt
- Get 3 cups - water or as needed
- Require 1/2 tsp for red chilli powder
- Make ready 1/2 tsp turmeric powder
- Give 1/4 tsp garam masala powder
- Require 1/2 tsp of salt or to taste
- Make ready 8 tbsp for gram flour
- Require 3 tbsp of oil
- Give 1/2 tsp Fenugreek leaves
- Require of for the pakoras
- You need 2 cup of gram flour (besan)
- Provide for Hand full of spinach chopped(washed)
- Give 1 for medium sized potato chopped
- Require 1 of medium sized onion chopped
- Take 4 - fresh green chillies chopped
- Provide 2 tbsp for fresh coriander chopped
- Take 1/2 tsp of Carom seeds
- Get 1/4 tsp turmeric powder
- Provide 1/4 tsp of garam masala powder
- You need 1/8 tsp for baking powder
- Get 1 tsp - salt or to taste
- Make ready 1 tsp red chili powder or to taste
- Provide for water as required
- Make ready of oil for frying the pakoras
- You need for for the tarka
- You need 2 for green chilies chopped
- Get 4-5 dry red chilies
- Make ready 1 tsp - cumin seeds
- Make ready 7-8 curry leaves
- Require 1/2 cup oil or ghee
- Need - Few leaves of fresh coriander chopped
- Require 2 for Fresh green chilles chopped
š„Punjabi Kadhi Pakoraš„ making process:
- #FOR THE #PAKORA: - - In a medium sized bowl, sieve gram flour and baking powder together 1 or 2 time. Add all rest of the ingredients for the gram flour and make a batter add water as needed batter should be thick. beat 4 to 5 minute. It should have a paste like consistency and set aside about 10 to15 minutes.
- Heat oil in non-stick fry pan. - Using a tbsp or by hand drop the batter into the oil and fry until golden brown. - When all the pakoras are fried, set them aside on a paper towel to absorb the excess oil a 2 to 3 minutes.
- In the meanwhile take a large bowl half full of plain water add all the pakora in a bowl just 5 to 6 minutes and squeeze out and put it to the separate bowl set aside.
- #FOR THE #KADHI #BASE: - - Place the yogurt and gram flour put into a blender and blend until fully incorporated and smooth. Set aside. - Take a large pan put it to the flame add oil when oil is little bit hot add the Onion stir occasionally untill edges light golden colour then add little bit of water and stir just few seconds.
- Add red chilli powder,salt,turmeric and garam masala mix well. - Add the karhi yogurt base now (which we blended in the blender earlier) with fenugreek leaves (before adding rub in your palm). Stir very well.
- Increase the heat and let the karhi yogurt base come to a boil. - Lower the flame once it comes to a boil and simmer for about 30 minutes. Keep stirring every few minutes. Add water as needed if the karhi becomes too thick. - Gently Add the pakoras and cook another 5 minutes take off pot to the flame and set aside.while preparingtheother components of the dish.
- #FOR THE #TARKA: - - heat the oil in a non-stick pan and add the cumin seeds,curry leaves and dry red chilli fry on low heat until the release their flavors. - Immediately all the tarka seasoning top of the kadhi pakora and coverd with lid and wait for 5 minute adjust to the nice aroma in a kadhi.
- Finally add the garam masala powder and garnish with green chillies and coriander on top of the kadhi. - - Serve the kadhi pakora with boiled rice or fresh chapaatis. - - #Tip: - - Kadhi base try to make a day before serving if u need more tasty to your kadhi.
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