Wednesday, August 21, 2013

Hot Punjabi Khadi pakora - Khadi Pakoda

Preparation time: 45 mins

For Making the Khadi

2 cups curd / plain yogurt

1 cup water

1/3 cup besan / gram flour

1/2 tsp turmeric powder

1 tsp red chilly powder

1/2 tsp Garam Masala

For tempering:

1 red chilly, broken into half

1 tsp Cumin Seeds 

2 tsp oil


For the Pakoras:

1.5 cups besan /   gram flour

1 onion, finely chopped

1 potato, finaly chopped

1 tsp red chilly powder

1 tsp  Cumin seeds

A pinch of hing

1/2 tsp baking powder


1 cup water


Coriander leafs chopped  - 2 tbsp

Green Chilly chopped – 1 tsp

Method of Preparation

Mix the ingredients for the pakoras to form a batter. The consistency should be that of bajjis, not too loose.

 Deep fry the pakoras in hot oil using deep frying pan /Kadai.   Kept  aside.

 Beat the curd well. Add gramflour  and other ingredients and beat well.

 Heat oil and add the jeera and halved red chilly. When the jeera splutters and turns brown, lower heat to minimum and add the curd mixture. Stirr continuosly After 3 mins, remove from fire.

 When you are ready to serve the kadhi, add the dumplings, mix once through and serve.

 Garnish with chopped coriander leaves and green chillies.

 Sserve with chapatis / roti.

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