Easiest Way to Tips Perfect Punjabi kadhi combo of kadhi chawal is very popular and very tasty

Easiest Way to Tips Perfect Punjabi kadhi combo of kadhi chawal is very popular and very tasty Delicious, fresh and tasty.

Punjabi kadhi combo of kadhi chawal is very popular and very tasty. Kadhi chawal and rajma chawal combo is quite famous in Punjabi homes. Each state and region have their own ways of making dahi kadhi. so we have Maharashtrian kadhi, Rajasthani kadhi, Gujarati. Punjabi kadhi is an all-time delicious Indian meal.

Down south mor kuzhmabu is some what close to kadhi recipe.

Garnish with coriander leaves & serve Punjabi Kadhi Pakora hot with steamed rice or jeera rice, topped with few teaspoonfuls of ghee.

You could also have kadhi with roti or paratha.

You can have Punjabi kadhi combo of kadhi chawal is very popular and very tasty using 21 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Punjabi kadhi combo of kadhi chawal is very popular and very tasty

1. You need of chach.

2. Prepare of Water.

3. Prepare of red chilli powder.

4. It’s of haldi powder.

5. You need of garam masala powder.

6. Prepare of hing.

7. You need of Salt.

8. Prepare of big spoon besan.

9. It’s of Curry leaves.

10. You need of whole red chilli.

11. It’s of cumin seeds.

12. You need of Oil for deep frying pakoras.

13. You need of pakoras:.

14. It’s of big onion.

15. It’s of medium potatoes.

16. You need of besan.

17. It’s of red chilli powder.

18. You need of Salt.

19. You need of ajwain.

20. Prepare of dry Methi leaves.

21. You need of Water.

However, the combo of Kadhi Chawal is very popular and taste very good.

Kadhi is ready to serve. kadhi pakora chawal is very popular combo.

Serving suggestions: Serve this punjabi kadhi pakora with basmati rice or jeera rice and salad or papad on side.

It can be served with roti or paratha with side of vegetable dish.

Punjabi kadhi combo of kadhi chawal is very popular and very tasty instructions

1. Chach and besan whisk it well to make a smooth mixture without lumps. Heat 2 tbsp oil a large bottomed pot so that while boiling,the kadhi does not spill. Add cumin seeds, pinch of hing, dry whole red chilli, allow the crackle and change their colour. Add curry leaves stir and saute for a minute. Then add the mixture. Stir very well. Increase the flame to medium and bring the kadhi to a boil. Time taken to cook the kadai will be arround 15 to 16 mins.if kadhi too thick then add some hot water..

2. After the kadhi has come to boil,then lower the flame and simmer the kadhi for 6to 7 mins,the kadhi will thicken..

3. Other pan heat oil for deep frying. Chopped onion and potao, chilli add ajwain,red chilli powder,salt as per required and add methi leaves, add water as requried to make a thick batter. With a spoon or with your hands drop batter in the oil. When the pakors are partly cooked, then turn over and fry the other side. Fry till the pakoras are crisp and golden..

4. Now add the pakoras in the kadhi stir gently. Cover the kadhi with a lid and let pakoras be soaked in the kadhi for 8 to 10 mins. Lastly sprinkle some garam masala on the kadhi. In another tadka pan Heat 1 tsp oil put some jeera and kashmiri mirch when crackle turn off the gas and sprinkle on the kadhi. And serve with jeera rice..

Tips to Make Best Kadhi Pakora.

The best tasting kadhi has slightly tangy taste.

Try to use slightly sour curd.

It has to have slightly tangy taste for that full fat sour curd is must.

A days old yogurt works great for it.