Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
45 Mins
Total Time:
55 Mins
This is a lighter version of the usual, thicker creamier version of the Punjabi kadi with no onion, garlic and ginger. This recipe is given to me by my elder sister, is a hassle free, quick recipe and really works for people who do not eat onions, ginger or garlic due to their preference or any other religious reasons.
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Ingredients
Adjust Servings
-
For Pakoda
- For Kadi
- For Tadka or Tempering
Instructions
-
Mix besan for the pakoda with approximately 1/2 cup water to get smooth consistency. Add salt, chili powder and baking powder. Leave it for about 10 minutes.
-
In another stock pot, mix besan and water for the kadi. Wisk it to a smooth paste with no lumps. To this mix add the water, salt, amchur powder and turmeric powder and place it on the stove on medium high heat stirring often so no lumps are formed. Let it simmer for about 30 40 minutes or till it thickens.
-
While the kadi is simmered fry the pakodas. Add the pakodas to the kadi.
- In a small pan add the ghee or oil. When it is hot add cumin seeds. Once the seeds crackle turn the stove off add red chilli powder and the curry leaves if you are using it and pour it over the kadi and serve hot with rice.