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South Indian Recipes
North Indian Recipes
¼ cup Besan (gram flour)
a pinch Baking soda
¼ cup Onion finely chopped
1 small Green chili finely chopped
¼ inch Ginger grated or paste
Salt to taste
3 tablespoons Water
Oil for deep frying pakora
For Punjabi kadhi
¾ cup Plain yogurt (dahi or curd), Sour
1 tablespoon Besan (gram flour)
Salt to taste
¼ teaspoon Turmeric powder
1 ½ cups Water
1 tablespoon Oil mustard oil
¼ teaspoon Cumin seeds
⅛ teaspoon Coriander seeds (sabutdhaniya)
⅛ teaspoon Fenugreek seeds (methi dana)
1 Dried red chilies
A pinch MAC Asafoetida
1 ½ teaspoons Ghee (Clarified butter)
½ to 1 teaspoon Red chili powder
Mix besan, baking soda, onion, green chili, ginger and salt in a bowl.
Add water and make thick batter.
Meanwhile heat the oil for deep frying on medium heat.
Once oil is hot drop spoonful of batter into hot oil. You can use your hand or spoon.
Fry till it becomes golden brown. Keep moving them so it gets cooked and browned evenly.
Remove it to a paper towel lined plate and keep it aside.
Making punjabikadhi pakora
Mix yogurt, besan, salt and turmeric powder in a bowl. Make sure there are no lumps of besan. You can use hand blender or wire whisk.
Add little water at a time and keep whisking to make lump free batter.
Heat oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
Then add coriander seeds and methi seeds. Let them fry for few seconds. You will get nice aroma of it.
Then add dried red chili.
Mix in prepared yogurt-besan mixture. Bring it to a boil and let it simmer on low-medium heat. It will start to thicken up.
While it is simmering, on another stove heat the ghee in a small pan on medium heat.
Once hot turn off the stove, add red chili powder and immediately add tadka to the simmering kadhi.
Stir it well.
Add fried pakora and let it simmer for 5-7 minutes so pakora gets soft and soak up flavors.
If kadhi gets too thick then add some water to make desire consistency.
*Nutrition information is a rough estimate for 1 serving
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