Punjabi kadhi is an all-time delicious Indian meal. It is a regular and most often serving dish in most of Punjabi homes. Fried fritters are simply cooked in yogurt based curry and served on the layer of basmati rice.

Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings

Ingredients :

For making Kadhi you will require:

• 1 cup bengal gram flour (besan)
• 2 tbsp ginger-garlic paste
• A pinch of asafoetida
• 2 green chillies, finely chopped
• 2 cups sour curd
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp lemon juice
• 2 tsp oil
• Salt to taste

For making pakodas you will require:

• 1 cup gram flour
• 2 tbsp whole wheat flour
• 1 tsp baking soda
• 1 onion, thinly chopped
• 2 green chillies, finely chopped
• Fresh coriander leaves, finely chopped
• Salt to taste
• Oil for deep frying

For making rice you will require:

• 2 cups long grained rice
• Salt to taste
• 4 cups water

How to make Punjabi Kadhi Chawal:

1. For making pakoda’s, mix all the ingredients very well in a big bowl, add little bit of water and combine altogether.
2. Male sure the consistency of batter must be thick.
3. Heat good amount of oil in a frying pan and drop a big spoonful of the prepared batter.
4. Keep turning and fry them on medium high flame till turns golden brown in color.
5. Fry all the pakoras in 2-3 batches and drain on oil absorbent paper napkin.
6. Set the fried pakodas aside and let’s start making kadhi.
7. Whisk the sour curd and combine with gram flour.
8. Add salt, red chilli powder and turmeric powder.
9. Gradually add water and make a smooth, lump free batter. Keep aside.
10. Heat 2 tbsp of oil a non-stick pan and saute cumin and mustard seeds.
11. Add asafoetida, green chillies and ginger-garlic paste.
12. Stir fry for few seconds to disappear the raw flavor of garlic.
13. Add prepared curd mixture and stir constantly.
14. Simmer the flame and leave to cook for 10-12 minutes, until kadhi gets thickened.
15. Add fried pakodas in a boiling kadhi, spread lemon juice and garnish with chopped coriander.
16. For making rice, wash them thoroughly in normal running water.
17. Boil 4 cups of water and add rice with salt.
18. Let it boil on a high flame for about 15 minutes and then reduce the flame.
19. Cook till the rice are completely done.
20. Take a serving bowl and fill half with cooked rice and then pour a good amount of kadhi over them.
21. Serve piping hot with the pickle of your choice.