Name: Punjabi Kadi pakora recipe by Sneha Satish Tiwari at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Ingredients: Besan 1 cup -1.5 tbs; Beaten Curd 1.5 cups; Heeng 1 pinch; Salt to taste; Whole red chilli 3-4; Musturd seeds 1 tsp; Turmeric powder 2 tsp; Kashmiri red chilli powder -1/2 tsp; Degi mirch 1 tsp; Baking soda 1/2 tsp; Chopped onion 1 medium; Chopped ginger 1/2 tsp; Methi 1/2 tsp; Oil; Ghee 2.5 tbs +1.5 tsp; Curry leaves 10-15; Chopped coriander leaves; Water as required

Ingredients Serving: 5

Besan 1 cup -1.5 tbs
Beaten Curd 1.5 cups
Heeng 1 pinch
Salt to taste
Whole red chilli 3-4
Musturd seeds 1 tsp
Turmeric powder 2 tsp
Kashmiri red chilli powder -1/2 tsp
Degi mirch 1 tsp
Baking soda 1/2 tsp
Chopped onion 1 medium
Chopped ginger 1/2 tsp
Methi 1/2 tsp
Oil
Ghee 2.5 tbs +1.5 tsp
Curry leaves 10-15
Chopped coriander leaves
Water as required

Instructions

Take 1 cup besan, Salt to taste, baking soda,heeng,degi mirch into a mixing bowl
Make a thick batter with the help of water
Now deep fry small dumplings of this batter into hot oil
Take out and keep a side
Heat 2 tbs oil into a kadhai
Add methi, chopped onion, chopped ginger and saute for 2-3 minutes
Add turmeric powder and quickly add 1/2 cup water
Now add curd+3-4 cup water+ besan
Stir continue for 4-5 minutes on low flame
Add water according to your consistency
Stir continue and cook for 8-10 minutes on low flame
Switch off the gas and add dumplings
Now take ghee in another pan
Add Musturd seeds, whole red chilli,curry leaves
Pour this into the kadhi
Again take 1 tsp ghee and lightly heat
Switch off the gas and add Kashmiri red chilli powder into the ghee
Pour this mixture into the kadhi
Add Chopped coriander leaves into the kadhi
Served hot with steamed rice

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