Recipe: Tasty Bhajiya kadi

Bhajiya kadi. Maimoona Yasmeen Recipes - Dahi Ki Kadhi - Dahi & Besan Ki Kadhi with Bhajiya video - Easy, simple & Quick Cooking English. YOU CAN ALSO REACH US ON :Youtube. For the bhajiya Combine all the ingredients in a deep bowl, add water as required and mix well.

Kadhi chuteny or besan chuteny is made out of chickpea flour and it has lots of different flovers.it goes well will fafda or bhajiya. Kadhi is a popular North Indian dish of onion fritters dunked in a spiced yogurt sauce. Also known as Kadhi Pakora this dish is best relished with steamed rice. You can have Bhajiya kadi using 29 ingredients and 6 steps. Here is how you cook it.

Ingredients of Bhajiya kadi

1. You need of Toor daal.
2. Prepare of water.
3. You need of turmeric powder.
4. You need of Salt.
5. It's of Bhajiya batter.
6. Prepare of besan.
7. It's of chopped onion.
8. It's of ginger garlic paste.
9. You need of green chillies.
10. Prepare of jeera.
11. It's of Salt.
12. You need of coriander leaves.
13. You need of baking soda.
14. You need of Oil (for frying).
15. It's of kadi.
16. You need of Oil.
17. Prepare of Jeera.
18. Prepare of methi.
19. Prepare of big chopped onion.
20. It's of ginger garlic paste.
21. Prepare of maggi cube.
22. Prepare of tomato.
23. You need of red chilli powder.
24. You need of Salt.
25. You need of curry leaves.
26. You need of curd.
27. Prepare of fresh lemon juice.
28. It's of Besan.
29. It's of water.

This is a tantalizingly sour dahi kadhi prepared with besan, curd and delicious besan pakora. Compared with other kadhi recipes, kadhi prepared with this recipe has simply irresistible texture that lives up to its expectation of truly punjabi taste because of mildly spiced, deep fried pakora submerged in thick gravy. Punjabi pakora kadhi is freshly prepared pakodis of besan perked up with coriander, green chillies and green chillies are floated in a mouth-watering kadhi. The Punjabi pakora kadhi is quite richly flavoured with an assortment of spices ranging from cloves and cinnamon to fenugreek and coriander seeds.

Bhajiya kadi instructions

1. Take besan add onion,gingergarlic paste,salt,jeera,coriander leaves,green chillies and pinch of baking soda..mix well..marinate for 2 hours..now deep fry in oil.. batter should nt be too thick not too thin..drop those bhajiya in oil with the help of spoon...
2. Keep aside those fried bhajiyas..now take a pan add 1/4 cup of toor daal, add water,salt and turmeric and let the daal cooked compltly with water..mash it properly..let it be watery consistancy...
3. Now take anther pan add oil, now add jeera,methi and onions..let the onion change it colour than add ginger garlic paste and half of maggi cube saute well..than add curry leaves,tomato and red chilli powder cook till the oil separates..now add curd and lemon to it..and let it cook.
4. Let the curd cook and oil separates add toor daal with water and cook on high flame.
5. Now take 2 tsp of besan and little water and make the batter..add to the kadi..keep the gas on high flame..it will make the kadi to the thick consistancy.. plesase note it wont be too thick..keep it light thick.
6. Now lastly add the fried bhajiyas to it..and keep on low flame and wait till the bhajiyas are dipped into kadi..serve hot..👍.

Heat the oil in a deep non-stick pan, add the cinnamon, cloves, red chillies, fennel seeds, coriander seeds, cumin seeds, fenugreek seeds, ginger, curry leaves and chilli powder and sauté on a medium flame for a few seconds. The perfect dish to serve for a Holiday lunch. Fenugreek dumplings are deep fried and dunked for a few seconds in milk and then immersed in the curd kadhi. This process of soaking the fenugreek dumplings in milk makes them softer and more succulent and reduces the sharpness of the curd based kadhi. Add your private note Besan ki kadi is the oldest and most famous recipes from our ancient people.