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We hope you got insight from reading it, now let’s go back to punjabi kadi pakora and jeera rice recipe. To cook punjabi kadi pakora and jeera rice you only need 34 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Punjabi kadi pakora and jeera rice:
- Prepare Pakora
- Get 1 cup besan/gram flour
- Take Pinch pink salt
- Use 1/4 tsp turmeric powder
- Get 1/4 tsp red chilli powder
- Use Gravy
- Prepare 1/2 cup besan/gram flour
- Prepare 1 tbsp oil
- Prepare 1 tbsp ghee
- Provide 1 medium sized onion finely chopped
- Get 1 inch sized ginger finely chopped
- Provide 2-3 garlic cloves finely chopped
- Use 1 tbsp curd
- Get 1/2 tsp turmeric powder
- Use 1/4 tsp red chilli powder
- You need 1/4 tsp pink salt
- Provide to taste Salt (normal)
- Prepare as needed Water
- Use Tadka
- Prepare 1 tbsp oil
- You need 2 green chillies
- You need 2-4 garlic cloves
- Take 2 dry red chillies
- You need handful Curry leaves
- Get 1/2 tsp coriander leaves
- Provide 1/2 tsp red chilli powder
- Take 1/2 tsp Jeera/cumin powder
- Use Jeera rice
- You need 1 cup basmati rice washed and soaked in water for 10 minutes
- Use 1 1/2 cup water
- Use 1 tbsp shah jeera/cumin seeds
- Prepare 1 tbsp ghee
- Provide 2 bay leaves
- Use to taste Salt
Instructions to make Punjabi kadi pakora and jeera rice:
- Pakora: in a bowl add all the ingredients. Add water gradually to make a thick paste. Heat a pan. Add oil to deep fry the pakora Or fritters. Once the oil is hot, using hand or spoon take small portion of the besan paste and put into thee hot oil to give a small round shaped fritter or pakora. Fry all the pakoras until light brown. Switch off the flame, transfer the fritter or pakora to a separate plate. Keep aside.
- Gravy: in a mixing bowl add besan, curd, pink salt, turmeric powder, red chilli powder. Mix well. Now gradually add water to make a thin paste. Heat a kadai, add oil and ghee. Now add chopped onion, ginger, garlic, saute for few seconds. Now add the thin watery paste and keep on low to medium flame. Add 2 cups of water and keep on medium flame for boiling. Now add sugar and salt and mix well. Wait until the gravy is thick and the raw besan taste is gone. Now switch off the flame.
- Assembling pakora and gravy: take a serving bowl, keep the besan pakoras. From top pour the gravy and mix carefully.
- For tadka: heat a tadka pan. Add oil, now add jeera, mustard, curry leaves, 1-2 garlic cloves, green chillies, red dry chillies, hing, coriander powder, jeera powder, red chilli powder and saute for 1 sec. Now add this tadka on top of the kadi pakora gravy. Mix well.
- Jeera rice: take a pressure cooker. Add ghee, bay leaves, jeera or cumin seeds. Saute for few seconds on low flame. Now add the washed and drained rice. Mix well. Now add water. Cover with lid, put the whistle. Keep on high flame until 2 whistles. Once done, switch off the flame. Keep covered for 10 minutes like this. After 10 minutes, remove the whistle and lid. Using spatula mix carefully.
- Serve hot with kadi pakora.
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