Kadhi Chawal Recipe | Kadhi Chawal Street Food | Punjabi Recipe

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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
1.25 tsp salt, 1 tsp red chilli powder, 1/2 tsp turmeric powder, 1.5 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
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