Kadhi Pyazo

Published On March 5, 2022
In Article
By Guest Author
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Prep Time
60 minutes
Cook Time
30 minutes
Difficulty Level
Intermediate

Ingredients

FOR PREPARING PYAZO :
Chana dal / Bengal Gram - 1 Cup
Water - As required
Ginger / Adrakh - 1 Inch
Green chilli / Hari mirchi - 1 to 2
Salt - As per taste
Spinach / Palak - 2 Tablespoons finely chopped
Onion / Pyaz - 2 Tablespoons finely chopped
Oil - For frying
FOR PREPARING KADHI :
Buttermilk - 1 Cup
Water - As required
Gram flour / Besan - 2 Tablespoons
Boiled potato / Aloo - 2 Tablespoons mashed
Salt - As per taste
FOR PREPARING TADKA :
Oil - 1 Tablespoon
Mustard seeds / Rai - 1/2 Teaspoon
Curry leaves / Curry patta - A few
Dry red chilli / Sukhi lal mirch - 1
Red chili powder / Lal mirchi powder - 1/4 Teaspoon
FOR ROASTING CORIANDER POWDER :
Oil - 1/2 Teaspoon
Coriander powder / Dhaniya powder - 1 Tablespoon
FOR PREPARING RED CHILLI POWDER :
Oil - 1/4 Teaspoon
Red chili powder / Lal mirchi powder - 1/4 Teaspoon
FOR PREPARING PAPDI :
Whole wheat flour / Gedu ka aata - 1/2 Cup
Semolina / Suji / Rava - 1/2 Cup
Salt - As per taste
Water - As required
Oil - For frying
FOR PREPARING KADHI PYAZO :
Pyazo - 2 to 3
Papdi - As required
Boiled potato / Aloo - 1/2 Chopped
Cabbage / Patta gobhi - 2 to 3 Tablespoons chopped (fine long cut)
Onion / Pyaz 2 Tablespoons finely chopped
Roasted coriander powder / Dhaniya powder - 1/2 Teaspoon
Roasted red chilli powder / Lal mirch powder - As per taste
Kadhi - As required

Instructions

FOR PREPARING PYAZO :
Soak chana dal for 2 hours in water. Keep 2 Tablespoons soaked chana dal aside and grind the remaining chana dal along with ginger and green chilli. Take it out in a bowl.
Add soaked chana dal into the ground chana dal mixture. Then add salt, spinach, and onion. Mix well.
Take a small ball-sized portion of the mixture. Press it with your hands and prepare it like a flattened small pyazo.
Meanwhile, heat oil in a pan. Place prepared pyazo into the hot oil. Fry them on high flame.
Deep fry them until they become crispy and golden brown from both sides. Then, take them out on a plate using a slotted spoon. Keep it aside.
FOR PREPARING PAPDI :
Take wheat flour and semolina in a bowl. Add salt. Mix well. Then add water gradually to prepare a medium-hard consistency dough.
Take the small-sized ball from the dough. Prepare a peda from it. Now with the help of a rolling pin, make big roti from it.
Now cut it into small square shape pieces. Likewise, prepare all papdi.
Meanwhile, heat oil in a pan. Place prepared papdi into the hot oil. Fry them on high flame.
Deep fry them until they become crispy and golden brown from both sides. Then, take them out on a plate using a slotted spoon. Keep it aside.
FOR PREPARING KADHI :
Roast gram flour in a pan on low flame for 1 to 2 minutes till it becomes golden brown. Keep it aside.
Take buttermilk in a pan. Add little water, 1 Teaspoon of roasted gram flour, and boiled potato.
Now heat prepared buttermilk mixture on high flame. Stir it continuously till it starts to boil.
Add salt and 1 Teaspoon roasted gram flour. If kadhi becomes thin, you can add more roasted gram flour to adjust consistency. Mix well.
Boil it for 20 to 25 minutes.
FOR PREPARING TADKA :
Heat oil in a tadka pan. Add mustard seeds, curry leaves, and dry red chilli. Turn off the flame. Then add red chilli powder and pour it on boiling kadhi.
FOR ROASTING CORIANDER POWDER :
Now heat oil in a tadka pan. Add coriander powder. Saute it on low flame for 30 seconds to 1 minute. Keep it aside.
FOR ROASTING RED CHILLI POWDER :
Heat oil in a tadka pan. Turn off the flame. Add red chilli powder. Keep it aside.
FOR PREPARING KADHI PYAZO :
Break prepared pyazo on a plate. Then add crushed papdi, boiled potato, cabbage, onion, roasted coriander powder, roasted red chilli powder, and pour prepared kadhi on it. Mix well.
'Kadhi Pyazo' is ready to be served.