PUNJABI KADHAI RECIPES

Steps:

• To make pakoras, combine fenugreek leaves, carom seeds, onion, gram flour, ¼ teaspoon turmeric powder, salt, ½ teaspoon red chilli powder and baking soda in a bowl. Mix well using sufficient water to make a soft mixture.
• Heat sufficient oil in a kadai. Drop small portions of gram flour mixture into the hot oil and deep-fry till golden. Drain on absorbent paper and set aside.
• To make kadhi, combine yogurt, gram flour, ginger-garlic-green chilli paste, remaining red chilli powder, remaining turmeric powder and salt in a bowl. Add 500 ml water and whisk well. Add 500 ml water and whisk again.
• Heat oil in a deep non-stick pan, add cloves, peppercorns, cumin seeds, fenugreek seeds and sauté for a minute.
• Add asafoetida, chopped ginger and red chillies, mix and sauté.
• Add onion and sauté till the onion is translucent.
• Peel, cut potato into small cubes and add to the pan. Mix well and sauté for 5 minutes.

Steps:

• Heat a generous amount of vegetable oil in a heavy saucepan or a deep fryer.
• Combine water, flour, onion, salt, chili powder, and baking soda in a bowl to make a thick batter.
• Place 1 teaspoon batter in the hot oil and deep-fry until browned all around, about 3 minutes. Line a plate with paper towels and drain pakoras there.
• Place the pakoras in the Punjabi Kadi.