|
Pakore Ki Karhi Recipe
| Preparation Time | |
|---|---|
| Difficulty | Moderately easy |
| Occasion | Bonefire Party |
| Recipe Type | Lunch, Vegetarian |
| Cuisine | West India |
Bring an authentic punjabi touch to your table by serving this mouthwatering traditional punjabi pakoda kadi recipe. The gram flour based pakodas are deep fried and then simmered in a thick curd based curry recipe. Relish with steamed rice.
Ingredients
| Ingredient | Quantity | Calories | Fat | Cholestrol |
|---|---|---|---|---|
Moong Dal |
100 gram | 329 | ||
Salt |
1 as required | 0 | ||
Curd |
200 gram | 122 | 6.6 | |
Red Chili Powder |
1 teaspoon | 14.4 | 0.21 | |
Red Chili |
2 nos | 14.4 | 0.14 | |
Coriander Seeds |
1 teaspoon | 12 | 0.72 | |
Cinnamon |
4 nos | 104 | ||
Turmeric Powder |
1 teaspoon | 0.72 | 0.2 | |
Soda |
0.25 teaspoon | 0 | ||
Oil |
2 cup | 4392 | 617.32 | 0 |
Mustard seed |
0.5 teaspoon | 23.45 | 0.35 | |
|
Oil |
2 tablespoon | 483.84 | 68 | 0 |
| 5495.81 | 693.54 | 0 | ||
Preparation Method
- 1 Soak the dal for 5-6 hours. Strain it and grind in a grinder.
- 2 Strain the Curd through a strainer. Add 1tsp Salt, ½ tsp.
- 3 Red Chili Powder, ½ tsp. Coriander Seeds, 2 tsp. Moong Dal paste and Haldi. Mix well and keep aside.
- 4 Now take the dal and add ½ tsp Salt, ½ tsp. Red Chili Powder, ½ tsp. Coriander Seeds and Soda. Mix well.
- 5 Heat Oil in a kaCurd and fry pakories of small size to a golden brown color.
- 6 Now heat Oil in a kaCurd and put the tadka of Mustard, Asafoetida powder and Cinnamon.
- 7 Add the mixture of Curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes.
- 8 Finally put the tadka of Red Chili Powder. Serve hot it with Shahi Gatte and Missi Roti.
