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Bring an authentic punjabi touch to your table by serving this mouthwatering traditional punjabi pakoda kadi recipe. The gram flour based pakodas are deep fried and then simmered in a thick curd based curry recipe. Relish with steamed rice.
- Combine 1 cup besan with water, salt, turmeric powder and mix well to make a smooth batter so that no lumps remain.
- Heat the oil in a kadhai and drop a spoonful of batter and deep fry till they turn golden brown and crisp.
- Combine the butter milk, besan, turmeric powder, asafoetida and salt and mix well so that no lumps remain and bring to boil.
- Meanwhile, heat the oil in a small pan and add the mustard seeds, garlic, ginger, kadipatta and onions and saute till they turn golden brown.
- Add this to the buttermilk mixture and simmer for 20 minutes.
- Add the pakodas, mix well and cover and cook for 4 minutes.
- Serve hot.
This recipe was contributed by rashmi.sing on 11 Oct 2011
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