Punjabi Kadhi (Creamy yoghurt with gram flour dumplings)
Ingredients
- 3 1/2 oz Gram flour besan
- 2 oz Onions chopped
- 1 tbsp Ginger adrak, chopped
- 5 Green chillies chopped
- 1/2 tsp Salt
- 1/4 tsp Baking powder
- Vegetable oil for frying
for the kadhi:
- 3 1/2 oz Gram flour
- 2.2 lb Yoghurt dahi
- Salt to taste
- 1 tsp Turmeric haldi powder
- 3 1/2 floz Mustard sarson oil
- 10 Dry red chillies sookhi lal mirch
- 1 tsp Coriander dhaniya seeds
- 1 tsp Fenugreek seeds methi dana
- 1 tsp Mustard seeds rai
- 1 tsp Cumin jeera seeds
- 1/2 tsp Asafoetida hing
- 20 Curry leaves kadhi patta
for the tempering:
- 2 tbsp Ghee
- 2 tsp Red chilli powder
Instructions
- For the pakora, mix the gram flour with onions, ginger, green chillies, salt, and Baking powder. Add just enough water to make a thick batter. Divide the batter into lemon-sized balls and keep aside.
- Heat the oil in a wok (kadhai); carefully slide in the balls and deep-fry till golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
- For the kadhi, mix the gram flour with yoghurt. Add salt and turmeric powder.
- Heat the mustard oil till it starts smoking; add dry red chillies, coriander seeds, fenugreek seeds, mustard seeds, and cumin seeds. When they crackle, add asafoetida.
- Now add the gram flour mixture and curry leaves. Cook on low heat for 2 hours.
- For the tempering, heat the ghee and remove from heat. Add the red chilli powder and immediately, pour this to the above mixture. Add the dumplings and serve hot.
Calories: 341 kcal
Carbohydrates: 40 g
Protein: 16 g
Fat: 14g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 34 mg
Sodium: 649 mg
Potassium: 859 mg
Fiber: 7 g
Sugar: 17 g
Vitamin A: 1235 IU
Vitamin C: 181 mg
Calcium: 272 mg
Iron: 4 mg