Punjabi Kadhi Chawal I Kadhi Pakora I मेरे घर का स्वाद पंजाबी कढ़ी चावल I Pankaj Bhadouria 

Punjabi Kadhi Chawal I Kadhi Pakora I मेरे घर का स्वाद पंजाबी कढ़ी चावल I Pankaj Bhadouria
Sharing with you my family’s special Punjabi Kadhi Chawal!
The Punjabi Kadhi is different from the UP ki kadhi pakora in that the Punjabi Kadhi Pakora has pakora made of besan and onions while th UP kadhi has pakora made of besan only. The Punjabi Kadhi is thicker, more robust in flavours too.
And with rice, the Punjabi Kadhi Chawal makes a perfect combination for lunch.
Try out the recipe of Punjabi Kadhi Chawal and let me know how it turned out!
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Recipe :
Punjabi Kadhi Chawal
Preparation Tiem: 15 minutes
Cooking Time: 30 minutes
Serves: 3-4
Ingredients:
For Pakora:
1 cup + 4tbsp Gram flour (besan)
½ tsp Carom seeds
2 large Onions, sliced
½ tsp Turmeric powder
Salt to taste
tsp Red chilli powder
Oil frying
For kadhi:
3 tbsp ghee
2 cups sour Yogurt
4 tbsp Gram flour
1 tbsp Ginger green chilli paste
1 tsp Black peppercorns
½ tsp Cumin seeds
½ tsp Fenugreek seeds
Asafoetida a pinch
1 tbsp Ginger chopped
4 Dried red chillies broken
1 Onion, sliced
2 tbsp coriander seeds
For tempering:
Ghee
Whole red chilies
Kashmiri chili powder
For Rice:
2 Cups Basmati Rice
1 tbsp ghee
½ tsp salt
1 tsp cumin seeds
1 tbsp chopped coriander leaves
Method:
Mix together all the ingredients for the pakora. Add very little water to make a very thick batter, more like a loose dough. Heat oil in a pan. fry small balls of the pakora mixture in medium hot oil till golden. Remove and set aside.
Mix the sour curds, besan, salt, turmeric, red chili powder, 4 cups water in a large bowl and blend well.
Heat ghee in a kadhai. Add the pepper corns, cumin seeds, fenugreek seeds, broken red chilies. When the splutter, add in the sliced onions and saute till translucent. Add in the yoghurt mixture and bring to a boil while stirring continuously.
Reduce the heat and simmer for 20 minutes, or till the kadhi thickens.
Heat ghee in a pan. add the red chilies and pour immediately over the kadhi.
Wash and soak the rice for 30 minutes.
Boil 4 cups water, add the drained rice, ½ tsp salt, 1 tbsp oil and cook over medium heat till the rice absorbs all the water.
Allow to stand for 10 minutes. Heat ghee in a pan. add the cumin seeds, when the splutter, add to the rice and mix with a fork.
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