Recipes
veg
Punjabi Kadi Chawal With Protein ka Twist
By Robin Pandey
⏳ Prep Time: 0 minute
13 Jul 2021
Nutritional Overview
Calories
490 kcal
Protein
32 gm
Carbs
59 gm
Fats
14 gm
Ingredients
Besan (15 g)
Soya Chunks (35 g)
Curd 200 g
Oil 7.5 g
onion 30 g (optional
Garlic (optional)
Rice 35 g (To use as a steamed rice)
Method
Step 1
In a bowl take the curd and whisk it well till smooth
Step 2
Add gram flour(Besan), red chilli powder, turmeric powder, garam masala powder and salt to the whisked curd.
Step 3
Stir and mix everything again
Step 4
Add water as required
Step 5
Stir very well to make a smooth mixture without lumps. If there are lumps, then break them with a wired whisk or a spatula or with your fingers.
Step 6
In another pan or kadai, heat oil. Make sure to use a large bottomed pot so that while boiling, the kadhi does not spill.
Step 7
Add the cumin seeds, fenugreek seeds and asafoetida. Allow the cumin seeds to crackle and the fenugreek seeds to change their color. Fry on a low flame, so that these spices do not get burnt.
Step 8
Optional Add chopped onions. Stir and sauté for minutes on a low to medium-low heat.
Step 9
Then add chopped ginger, chopped garlic and chopped green chillies. Stir and sauté for a minute.
Step 10
Now add curry leaves, dry red chilies, Stir and sauté for a minute on a low flame.
Step 11
Then add the curd slurry.
Step 12
Stir very well. Increase the flame to medium and bring the kadhi to a boil. Keep on stirring often so that the bottom does not get browned.
Step 13
After the kadhi has come to a boil, add the soaked soya chunks in the curry
Step 14
Cover with a lid and let the soya chunks soak in for - mins
Step 15
Serve kadhi pakora with steamed rice
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