Gram Flour, Salt, Red Chillies, Turmeric Powder, Fenugreek Leaves, Asafoetida, Fenugreek Seeds, Black Peppers, Cumin, Black Cardamom, Cloves, Cinnamon, Mace, Long Pepper, Green Cardamom, Ginger Powder, Nutmeg, Bay Leaf
Gram Flour, Black Peppers, Fenugreek Leaves, Fennel Seeds, Asafoetida, Red Chillies, Salt, Coriander Powder, Carom Seeds, Kashmiri Mirch, Nagkesar, Soda Bicarb.
Panjabi Kadhi is a tantalizingly sour dahi kadhi having besan pakoras (gatta) submerged in it.
Take 1 Packet Kitchen Plus Kadhi Mix (80 gm) and mix it with 400 gm of Yogurt and 1 Cup of Water in the Blender. Heat 1 Serving Spoon (20 ml) Oil in the pan. Put Red Chillies, Finely Chopped Garlic Cloves and Sliced onion. Roast till the mixture becomes brown. Now mix the blended mixture with 2 cups (800 ml) water and cook on medium fire till the mixture boils three times. Add the Gatta and cook for 40-50 minutes on slow fire.
Heat 2 teaspoons of ghee, add 1 tea spoon of Kashmiri Mirch (Rangooni Mirch) and add 3-4 leaves of Kadi Patta. Garnish on top of the Kadhi and serve.
Enjoy the tasty Gatta Kadhi.
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