Punjabi Style Kadhi Pakora

PUNJABI STYLE KADHI PAKORA 

WHEN YOU HEAR THE NAME OF KADHI, WATER COMES TO YOUR MOUTH.
YOU CAN EAT KADHI WITH RICE OR WITH PARANTHA.
IN NORTH INDIA, PEOPLE LIKE TO EAT KADHI-RICE(KADHI-CHAWAL)VERY MUCH.
KADHI IS PREPARED IN DIFFERENT WAYS EVERYWHERE.
HOW DO I MAKE PUNJABI STYLE KADHI PAKORA...I'LL TELL YOU TODAY.

FEW TIPS FOR MAKING PUNJABI STYLE KADHI PAKORA:-

(A)YOUR KADHI WILL BE TASTY ONLY IF IT CONTAINS SOURNESS 
   AND FOR THAT YOU PUT(I CUP) OF SOUR YOGURT IN(1 LITRE) 
   OF BUTTERMILK LASSI(BUTTERMILK IS THE LIQUID THAT REMAINS
   WHEN FAT HAS BEEN REMOVED FROM CREAM WHEN BUTTER 
   IS BEING MADE) AND KEEP IT FOR 2 DAYS.

(B)A MIXTURE OF BUTTERMILK LASSI IS REQUIRED TO MAKE KADHI.


THE RECIPE FOR MAKING PUNJABI STYLE KADHI PAKORA IS AS FOLLOWS:-

(A)METHOD OF PREPARATION BUTTERMILK LASSI MIXTURE:-

(1)TO MAKE BUTTERMILK LASSI MIXTURE, YOU SHOULD TAKE BUTTERMILK
     LASSI THAT HAS BEEN LYING FOR 2 DAYS.

(2) ADD(8 TO 10 TABLESPOON) OF GRAM FLOUR(BESAN) 
      TO THE BUTTERMILK LASSI AND GRIND IT. THEN 
      KEEP THE BUTTERMILK LASSI MIXTURE ASIDE.



(B)METHOD OF PREPARATION OF PAKORAS:-

(1)ADD(1/2 CUP) GRAM FLOUR(BESAN) IN A BOWL.

(2)ADD(1 TEASPOON) SALT(OR ADD AS REQUIRED),(1/2 TEASPOON) 
   RED CHILLI POWDER,(1/2 TEASPOON) GARAM MASALA,(1/2 TEASPOON)
   AJWAIN.

(3)ADD(2-3 SLICED) ONION AND MIX IT WELL.

(4)ADD(1/2 CUP) WATER(OR ADD AS REQUIRED) TO MAKE A THICK BATTER.

(5)HEAT OIL FOR DEEP FRYING IN A PAN, DROP THE PAKORA BATTER
   IN THE OIL.

(6)FRY TILL THE PAKORAS ARE CRISP AND GOLDEN.

(7)REMOVE THE FRIED PAKORAS AND PLACE THEM ON A KITCHEN
   PAPER SO THAT EXTRA OIL IS ABSORBED AND THEN KEEP ALL
   THE PAKORAS ASIDE.


(C)METHOD OF PREPARATION FOR PUNJABI STYLE KADHI PAKORA:-


(1)ADD(4 TABLESPOON) OIL IN THE PAN KEEP IT ON LOW TO 
   MEDIUM FLAME.

(2)ADD(1/2 TEASPOON) CUMIN SEEDS,(1/4 TEASPOON)FENUGREEK SEEDS
  (METHI DANA),(1/4 TEASPOON) CORIANDER SEEDS, (1/4 TEASPOON)
   BLACK PEPPER SEEDS, (2) BAY LEAF,(3-4) DRY RED CHILLIES,
  (8 TO 10) CURRY LEAVES.ALLOW THE SEEDS TO CRACKLE.

(3)NOW ADD(1 TABLESPOON) GINGER, (1 TABLESPOON)GARLIC 
   AND (3-4) GREEN CHILLIES AND STIR IT WELL.

(4)FURTHER ADD(2) SLICED ONION AND FRY IT FOR ONE MINUTE.

(5)THEN ADD(1 TABLESPOON) SALT(OR ADD AS REQUIRED),(1 TABLESPOON)
   TURMERIC(OR ADD AS REQUIRED),(1/2 TEASPOON) RED CHILLI, 
   (1 TEASPOON) GARAM MASALA, (1/2 TEASPOON) CUMIN POWDER 
   AND STIR WELL.

(6)ADD(3 CUP)WATER AND BOIL IT. WHEN A BOIL COMES THEN ADD 
   BUTTERMILK LASSI MIXTURE TO IT AND KEEP IT ON HIGH
   FLAME AND STIR IT CONTINUESLY.

(7)AFTER 3-4 BOILS COME, KEEP THE KADHI ON LOW FLAME AND 
   LET IT COOK FOR HALF AN HOUR AND STIRRING AFTER A WHILE.

(8)WHEN THE KADHI IS COOKED WELL. ADD THE PAKORAS YOU HAVE
   PREPARED AND STIR IT WELL.

NOW YOUR PUNJABI STYLE KADHI PAKORA IS READY,GARNISH WITH 

CORIANDER LEAVES AND SERVE WITH PLAIN RICE OR JEERA RICE.

YOU CAN ALSO HAVE PUNJABI STYLE KADHI PAKORA

WITH PARANTHA.