Photograph of the finished Punjabi kadhi

India · Canh sữa chua viên bột Punjab Kadhi

Punjabi kadhi

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Unsweetened yogurt Unsweetened yogurt 2.6 lb
  • Photograph of Besan chickpea flour Besan chickpea flour 11.3 oz
  • Photograph of Onion Onion 2
  • Photograph of Cumin seeds Cumin seeds 0.7 oz
  • Photograph of Fenugreek seeds Fenugreek seeds 0.7 oz
  • Photograph of Red chilli powder Red chilli powder 1.4 oz
  • Photograph of Turmeric powder Turmeric powder 0.7 oz
  • Photograph of Oil Oil 4 ¼ cups
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Herbs Herbs 3.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Beat half of the besan flour with sourdough and water until you have a very thin mixture.
  2. 2 Simmer the mixture over low heat, stirring constantly, for 30 minutes until the soup thickens and the besan flour is fully cooked.
  3. 3 Cooking for a full 30 minutes is essential; if the flour isn't cooked through, the soup will have a very strong, raw flour taste.
  4. 4 Beat the remaining besan flour with the chopped onion and water until a thick paste is formed.
  5. 5 Fry each spoonful of paste in oil at 170 degrees for 3 minutes to form pakora pieces.
  6. 6 Drop the pakora balls into the soup just 5 minutes before serving so they are still fluffy.

With an appliance

  • Oven 54 min

    Replace steps 2–3: Pour the besan yogurt mixture into a covered saucepan, place on the middle rack of the oven at 140°C for 24 minutes; reduce by about 6 minutes. The even heat will cook the dough without the sauce sticking or separating, and you won't need to stir for 30 minutes. The Pakora in step 5 is still fried separately and then soaked for only 5 minutes to retain its crispness.

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