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The ingredients needed to cook Punjabi kadhi combo of kadhi chawal is very popular and very tasty:
- Get 3 packets chach
- You need as required Water
- You need 1/2 teaspoon red chilli powder
- Use 1 teaspoon haldi powder
- You need 1/2 teaspoon garam masala powder
- Use Pinch hing
- Use as required Salt
- Get 2 big spoon besan
- You need 8-10 Curry leaves
- You need 2-3 whole red chilli
- Use 1 teaspoon cumin seeds
- You need as required Oil for deep frying pakoras
- Prepare for pakoras:
- Provide 1 big onion
- Use 2 medium potatoes
- Provide 1 cup besan
- Use 1/2 red chilli powder
- Get to taste Salt
- You need 1/2 teaspoon ajwain
- Take Pinch dry Methi leaves
- Use as required Water
Instructions to make Punjabi kadhi combo of kadhi chawal is very popular and very tasty:
- 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.
- After the kadhi has come to boil,then lower the flame and simmer the kadhi for 6to 7 mins,the kadhi will thicken.
- 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.
- 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.
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