Tuesday, October 19, 2010
Recently I came across this recipe in so many blogs which tempted me a lot to do. Since I already bookmarked this recipe from Chef in you, I tried her version, which came out really good. DK has described this as it's almost similar to South Indian Moor Kulambu which is totally true.
Punjabi khadi is nothing but a spicy and tangy buttermilk gravy filled with crispy and spicy pakoras. A famous vegetarian dish of Punjab.
With the pakoras in the spicy yogurt gravy was a perfect combination with rice and poppadoms. Although my husband felt that if we add chicken pakoras the taste would have doubled :)
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Recipe adapted from DK of Chef In You
For the Gravy:
Yogurt- 150 ml/ 6 oz
Besan Flour/ Gram flour- 1 tbsp
Ajwain- 1/4 tsp
Turmeric powder- 1/2 tsp
Salt to taste
Sugar a pinch
For the pakoras:
Onion- 1 big sized sliced lenghtways
Dried Fenugreek leaves/ Kasoori Methi- 2 tsp crushed
Besan/ Gram flour- 75 g/ 3 oz
Cumin seeds- 1 tsp
Turmeric Powder- 1/4 tsp
Salt- to taste
Cinnamon stick- 1/4 inch
Whole black peppercorns- 1/4 tsp
Cumin seeds- 1/4 tsp
Methi seeds- 1/4 tsp
Grated ginger- 1/2 tsp
Curry leaves- 1 stalk (only leaves)
Dried red chilly- 1
Mustard seeds- 1/2 tsp
Oil- 2 tsp
Oil- for frying the pakoras
Make the pakoras:
First make the pakoras by mixing all the pakora ingredients in a bowl by adding very little water. The mixture should be similar to that of regular or baji mixture or a sticky fritters mixture.
Heat the oil in a kadai for deep frying. Check the oil is hot by dropping a small amount of mixture in the oil. If it pops up immediately and floats on top of the oil, then the temperature of the oil is right.
Drop small teaspoonful of mixture in the oil and deep fry it until golden brown. Drain from the oil and set aside.
Heat some water in a pan, when the water boils, switch it off. Add the pakoras in the boiling water, take it out after 1 minute. Squeeze the water gently without crumbling the pakoras.
Make the gravy:
To make the gravy, mix all the gravy ingredients in bowl with 250 ml of water. It should resemble like a thin buttermilk. Add the mixture to the pan and bring it to heat in a medium flame. Stir continuously, when it gets heated up and just in the boiling point take it off from heat. Add the pakoras to the gravy.
Heat oil in a pan, add all the seasoning ingredients, when the mustard seeds start spluttering and the red chillies turn brown, pour the seasoning on top of the gravy.
Serve with plain rice a and poppadoms.
This recipe goes to Tried and Tasted hosted by Priya's Easy N Tasty Recipes , organized by Laksmi of Kitchen Chronicles, Flavours Of Punjab hosted by Foodelicious started by Nayna and to Bookmarked Recipes by Priya and Aipi.