Charishma's Punjabi Kadhi With Bhajiyas' Recipe

Name: Charishma's Punjabi Kadhi With Bhajiyas'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g plain yogurt, beaten; 3 -4 tablespoons gram flour; 1 teaspoon red chili powder; 1 teaspoon turmeric powder; 1 inch piece ginger; 3 -4 green chilies, washed, ends trimmed and slit; 2 -3 garlic flakes, peeled, washed and finely chopped; 15 fresh curry leaves, washed and torn; salt; 1 teaspoon black mustard seeds; 2 teaspoons extra virgin olive oil; 1 tablespoon cumin seed; 1 teaspoon fenugreek seeds; 5 -6 whole red chilies (optional); ¼ teaspoon asafetida powder (hing); 4 cups water; 2 green chilies, finely chopped or ¼ teaspoon red chili powder; 1 cup gram flour; salt; 1 pinch baking soda; 4 teaspoons fresh coriander leaves, washed and finely chopped; 1 onion, peeled, washed and finely chopped; oil, to deep fry; water, as required to knead; ¼ teaspoon turmeric powder

Servings: persons

500 g plain yogurt, beaten
3 -4 tablespoons gram flour
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 inch piece ginger
3 -4 green chilies, washed, ends trimmed and slit
2 -3 garlic flakes, peeled, washed and finely chopped
15 fresh curry leaves, washed and torn
salt
1 teaspoon black mustard seeds
2 teaspoons extra virgin olive oil
1 tablespoon cumin seed
1 teaspoon fenugreek seeds
5 -6 whole red chilies (optional)
¼ teaspoon asafetida powder (hing)
4 cups water
2 green chilies, finely chopped or ¼ teaspoon red chili powder
1 cup gram flour
salt
1 pinch baking soda
4 teaspoons fresh coriander leaves, washed and finely chopped
1 onion, peeled, washed and finely chopped
oil, to deep fry
water, as required to knead
¼ teaspoon turmeric powder

1
Following is the method to prepare the Punjabi kadhi:.
2
Heat oil in a pot.
3
Add mustard seeds and allow to splutter.
4
Add cumin seeds and fenugreek seeds.
5
Allow to crackle.
6
Once it stops crackling, add red chillies, if required and stir-fry briefly.
7
Fold in the torn curry leaves, ginger, garlic and green chillies.
8
Mix thoroughly.
9
Stir-fry until the raw smell of ginger and garlic is gone.
10
In another bowl, mix together yoghurt, gramflour, red chilli and turmeric powders alongwith 4 cups of water.
11
Add the ginger and garlic stir fried mixture to the yoghurt mixture.
12
Boil for a few minutes.
13
Lower flame and cook on simmer for 45 minutes.
14
Serve hot with long grain Basmati rice and Punjabi Masala Papads and mango pickle if you like.
15
Following is the method to prepare the Bhajiyas:-.
16
In a wide-mouthed bowl, knead together all the dry ingredients with water.
17
Shape into bhajiyas and deep fry in hot oil in a wok.
18
Drain on clean kitchen paper towels.
19
Add to the Punjabi Kadhi or serve as a plain snack with tea.

602

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 500 g plain yogurt, beaten, 3 -4 tablespoons gram flour, 1 teaspoon red chili powder, 1 teaspoon turmeric powder, and more.

Yes, Charishma's Punjabi Kadhi With Bhajiyas' falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Charishma's Punjabi Kadhi With Bhajiyas'

How did you like this recipe?

Frequently Asked Questions