Punjabi Pakoda Kadhi Recipe by Chef Ranveer Brar 🍛 | Easy & Authentic Punjabi Kadhi Pakoda

PUNJABI PAKODA KADHI - Want to know more than just how to make a kadhi, learn how to make Punjabi Kadhi Pakoda with Chef Ranveer Brar, and know how, where and why's of the existence of this amazing recipe!
#PunjabiKadhi #pakodakadhi #Ranveerbrar

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⏩𝓒𝓵𝓲𝓬𝓴 𝓽𝓸 𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 : https://goo.gl/UE2pmL
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Crispy Pakoda 3 Types - https://youtu.be/_QOatz8kB34
Moong Dal Pakoda Kadhi - https://youtu.be/RgoKkuVhp4o
Potato Nuggets - https://youtu.be/nnp02lEYi0I

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For more fantastic recipes, check out the Ranveer Brar App 📲
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Punjabi Pakoda Kadhi
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4
Course: Main

Ingredients
For Pakodas
2 large Onions, grated
1 inch-Ginger, grated
1 tsp Turmeric powder
1 tsp Red Chilli powder
1 tsp Coriander powder
Salt to taste
1 tbsp Coriander seeds, roasted & crushed
1 cup Gram Flour/Besan
½ cup Buttermilk
Oil for deep frying

For Buttermilk Mixture
1/5 cup Sour Buttermilk or 1 cup dahi watered down
1 tbsp Gram Flour/Besan (little heaped)
1 tsp Turmeric powder
Salt to taste

For Kadhi
1 tbsp Ghee
1 tbsp Oil
1 tsp Cumin seeds
1 inch-Ginger, roughly chopped
4-5 Garlic Cloves, roughly chopped
2 Dry Red Chillies
1 tbsp Coriander seeds, roasted & crushed
2 large Onions, grated
1 tsp Red Chilli powder
1 tsp Coriander powder
2 large Tomatoes, roughly chopped
Salt to taste
Finely chopped coriander leaves for garnishing

Process
For Pakodas
• In a mixing bowl, add onions, ginger, turmeric powder, salt, red chilli powder, coriander powder, coriander seeds, besan and buttermilk, make a thick batter.
• Heat oil in a kadhai for deep frying.
• Make random small bite size balls and fry the pakodas till 70% done.
• Fry them for the second time till golden brown and crisp.
• Remove in an absorbent kitchen towel and Keep aside for further use.

For Kadhi
• In a mixing bowl, add buttermilk, besan, turmeric and salt, whisk well to avoid lumps. Keep aside for further use.
• In a heavy bottom pan, heat ghee and oil.
• Splutter cumin seeds, followed with ginger and garlic, cook till raw smell goes off.
• Add red chilli and coriander seeds, cook for a minute. Now Add onions, cook till translucent.
• Add red chilli powder and coriander powder, mix well and cook for a minute.
• Add tomatoes and salt, mix well. Cook for 2-3 minutes.
• Add prepared buttermilk and besan mixture to this stage. Whisk well to avoid curdles.
• Cook the kadhi for 5-7 minutes on low flame. Do not thickens kadhi. It’s consistency should be thin.
• In a serving bowl transfer kadhi and then add the prepared pakodas.
• Garnish with coriander leaves and serve hot with rice.
Note: Double Frying the Pakodas, makes them crisp and cooks through.

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