Easy cooking ideas for Singles# 47- Kadhi Chawal( Fritters in Gram flour sauce and Rice) is not difficult but it is difficult to make a small quantity. So make it and eat the leftover cold version which is yummier than the piping hot one.
Kadhi-Chawal is made all over India with different recipes; bringing to you today our very own Punjabi. What is Kadhi? A preparation of curds, besan and pakoras (fritters) Punjabi kadhi-pakora makes an appetizing Sunday lunch when served with plain steamed rice. I added pakoras to the chickpea and sour yogurt gravy. It is eaten either with boiled rice or roti. Kadhi is a simple, quick, comfort meal in winter in Punjab as it is eaten sizzling hot.
This is my mother’s recipe of making traditional Punjabi kadhi with pakoras. All of us loved the kadhi she made and relished it every time. Mom used to make onion and potato fritters that we used to pounce on before they landed in the kadhi.But I make spinach fritters to up the nutrition quotient. Since the kids started watching Popeye, I made spinach famous for making them. This leafy green is dense in vitamins and minerals, low in calories and versatile in cooking.
I love kadhi, with pakoras or with vegetables. Fritters are fried in oil and to avoid that I make kadhi only with vegetables too. The curds have to be sour to make a yummy kadhi.I have seen that kadhi is a hot favorite with women more than men. I guess us women like the slightly sour and tangy taste. Kadhi is usually made with leftover curds that are a couple of days old.
Ingredients (for the Kadhi)
2 cups slightly sour yogurt
4 tbsp gram flour
1 tsp. ginger-garlic paste
½ tsp. turmeric
Salt to taste
1 tsp. red chilli powder
Mix all the ingredients with 4 cups water and whisk well ensuring a smooth and thin consistency.
Ingredients (for the pakoras) Fritters
1 cup gram flour, besan or chick pea flour
1 green chilli, chopped
1 cup chopped spinach
1 tbsp. chopped cilantro
Salt to taste
Red chilli powder to taste
½ tsp. Ajwain or caraway seeds
1 tsp garlic paste
½ cup water
Oil for frying
Ingredients for the Tempering
2 Dried red chilies
Curry leaves (optional)
1 tsp mustard seeds
½ tsp red chilli powder
Coriander leaves for garnishing
Mix all the kadhi ingredients’ and bring to boil, stirring all along. Let it simmer for at least 2 hours till you get a homogenous, slightly thick consistency. Keep stirring once in a while to ensure consistency.
Mix all the Pakora ingredients to form a thick batter. Take a spoon and pour the batter into the hot oil. Fry pakoras or fritters till they are golden brown and remove on a paper towel. Add them to the simmering kadhi, turning off heat. Transfer the kadhi to a bowl.
Take a small pan for tempering. Heat oil and add the dry red chillies, add the mustard seeds, washed curry leaves and red chilli powder. Drizzle over the piping hot kadhi, garnish with coriander leaves and serve with steamed rice or roti.
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