Thursday, December 13, 2012

Punjabi Kadhi (Chick pea flour dumplings in yogurt based sauce)

I have tried many different versions of  "Punjabi Kadhi" & failed every time until I was gifted with Sanjeev Kapoor's cook book by one of my Aunts. This turned out to be the best of all and was adapted from Sanjeev Kapoor's Traditional Indian Cuisine-Punjabi cook book. I made a few modifications to the original recipe to suit our taste.


For the Pakore (Dumplings):
3/4 cup Besan (chick pea flour)
1 small onion, chopped
1/4 cup kasoori Methi
1 "ginger, grated
1 tsp chilli powder
salt to taste
oil for deep frying

For the Gravy (Yogurt based Sauce):

1 cup unflavored yogurt
1/4 cup besan (chick pea flour)
1/4 tsp methi seeds (fenugreek seeds)
1/2 tsp jeera (cumin seeds)
1/2 tsp pepper corns
2-3 dried red chillies (byadgi)
1 medium onion, sliced
1 tsp red chilli powder
1 tsp haldi (turmeric powder)
1/2 "ginger, grated
salt to taste

How it's made:

To make the pakore- Mix all ingredients together except oil with half cup water. Mix until smooth, Drop by spoonful into hot oil & deep fry about 6-8 at a time without over crowding. Fry until light golden brown. Drain on paper towel.

To make the gravy- Heat oil in a non stick pan. Add methi, jeera, pepper corns & dried red chillies. Fry until red chillies change into a deeper color. Add onions & fry until translucent. In the meantime, whisk yogurt in a bowl. Add besan (chick pea flour) & whisk well to avoid lumps. Add 2 cups water. Add yogurt sauce to onions. Let it boil on low heat. Keep stirring. Add ginger, spice powder and salt to taste. Add fried dumplings & let cook for 5 mins on very low heat. Serve with white rice or roti.

Serves: 4

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