The Punjabi Kadhi is different from the other regional variations of kadhi. It is thicker and creamier than other variations which have a slightly thinner consistency. The herbs and spices used in the recipe are also different.
take 1 cup Besan in a bowl. add 1 tsp oil. 1 tsp coriander powder, 1 tsp ajwain, pinch of baking soda & mix well.
Add water slowly & make a thick stickey batter.
Take oil in the kadhai & & make small size pakaude from the sticky Besan batter.
fry the pakaude till brown & crispy.
take 4 tsp Besan in the bowl. Add 1 cup curd, 1 tsp coriander powder, 1 tsp kashmiri mirch powder, 1 tsp turmeric powder, 1 tsp ginger garlic paste. Mix well & make a liquid batter.
take 1 tsp oil in the pot & add 1 bay leaf, &1 tsp cumin seeds. Saute for 1 second.
Add liquid batter in the pot & cook for 20-25 mint on low flame.
When the liquid starts thickens then add pakaude & cook for 7-8 mint more on medium flame.
take 2 tsp oil. add 7-8 curry patta, 2 kashmiri red chilli, 1 tsp black sarson seeds & stir for 1 mint. when turn off the gas then add kashmiri mirch powder. Tadka is ready & spread over the Kadhi pakauda.
PUNJABI KADHI PAKAUDA IS READY TO SERVE. ENJOY WITH RICE & PICKELS.
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