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Kadhi Chawal Recipe | Kadhi Chawal Street Food | Punjabi Recipe



kadhi chawal is a popular punjabi dish and street food ingredients and quantities are listed in the description box we will make the pakodas first keep a wok around medium heat and put in sufficient mustard oil to fry the pakodas you can use any other oil instead while the oil is getting hot we will prepare the pakoda batter we have taken 6 tbsp besan/chickpea flour and to this, we are adding 1 sliced onion 1/2 tsp salt, 1/2 tsp red chilli powder, 1 tsp coriander powder 1/4 tsp garam masala & 1/2 tsp chopped hara dhania and mix well we are not adding baking soda to make them soft as we are making small pakoras

you may add if you wish to after mixing add water little by little to make a medium thick batter which coats the pakoras nicely when mixed well whip the mixture well with a spoon, for 2-3 minutes, since we are not using baking soda keep this aside and check if the hot is hot or not keep the heat on medium the oil is hot now drop tablespoonfuls of batter in the oil as shown flip them after about 15 seconds flip them repeatedly and fry them until they turn golden when they are done hold against the edge of the kadhai to drain out most of the oil and transfer to a plate fry the rest of the pakoras similarly, transfer to the plate and keep aside remove oil from the wok keep the same wok on medium heat add 1 tbsp of the removed hot oil put in the ginger-garlic paste and reduce heat to low also put in 1 tsp coriander seeds and saute until the ginger-garlic paste is roasted light brown when roasted you will be able to smell the aroma as well

while they are roasting prepare the kadhi mixture to the whisked 500 grams of dahi add 4 tbsp besan/chickpea flour and mix well to make a smooth lump-free mixture keep stirring the garlic-ginger paste in between once the dahi-besan mixture is blended well, keep it aside when the ginger-garlic paste is roasted add the rest of the spices to the kadhai 125 tsp salt, 1 tsp red chilli powder, 1/2 tsp turmeric powder, 15 tsp coriander powder, and 1/2 tsp garam masala stir to mix well keep heat on low-medium roast for about a minute or until you can smell their aroma put in the yogurt-besan mixture and mix until the ingredients blend well add water as per the consistency of the kadhi you want

we are adding a total of 600 ml water stir and let it come to a boil to ensure the kadhi is lump-free the yogurt should be whisked smooth as well as its mixture with besan reduce heat to low when the kadhi comes to a boil then half cover with a lid and let it cook for 20-25 minutes and keep stirring from time to time if the kadhi, at any time, seems to be getting thick you can add more water if the curry is thin add some besan in water and stir well before mixing in the kadhi half cover the kadhi & let it cook the kadhi has been cooking for 15 minutes it has started thickening but needs more cooking to remove the raw taste of the besan add 1 tbsp roasted kasuri methi crush it before adding and stir it in you can check the salt at this time and add if needed we will cook it for another 10-15 minutes and in the meantime, we will start preparing the rice on another burner keep the heat on medium put 1 tbsp oil in a kadhai and let it heat up when oil is hot add in 1 tsp jeera and reduce heat to low

let it crackle add in the soaked 1 cup rice we soaked the rice for 15 minutes and drained out the water we will add double the quantity of water now, that is, 2 cups add salt now 1 tsp for 1 cup of rice mix well and raise heat to high and let the water come to a boil by the time our rice is ready, the kadhi also will be done the water has come to a boil reduce heat to low, cover with a lid & cook the rice for 10 minutes

it will be done also, keep stirring the kadhi while it is cooking from time to time the kadhi has been cooking for 25 minutes put in the pakoras & a liitle hara dhania stir and cook the kadhi for a minute or two more the kadhi consistency should be as shown here, neither too thick nor too thin keep the heat around medium after 2 minutes the kadhi is ready put off the heat and cover with a lid after 10 minutes our rice is ready all the water has dried out put off the heat and keep it covered for 5 minutes after 5 minutes both the dishes are ready

serve the kadhi chawal here is our dish of the day punjabi kadhi chawal do try it and give your feedback if you like the recipe please share the video and subscribe to our channel and press the bell icon so you do not miss our new video notifications thank you

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