Punjab x Japan
Kadhi udon with pakora tempura
Kadhi pakora went to Japan, swapped rice for udon and kept the crunch.
55 minTime
16 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original581kcalsame
16 gproteinsame
7 gfibresame
55minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Soak the kombu in 3 cups of the water 15 minutes, then warm on low heat until just steaming and remove the kombu.
- 2Whisk the curd, 50 g of the besan, turmeric and 1 cup water until completely smooth.
- 3Pour the curd mix into the kombu water with ginger and green chilli. Bring to a boil on medium heat, stirring constantly, then simmer on low heat 20 minutes. Add salt.
- 4For the tempura, mix the remaining besan, rice flour, ajwain, a pinch of salt and soda water into a thin batter. Toss in the onion and spinach.
- 5Heat the oil on medium high heat to 180°C. Drop small loose clusters and fry 3 minutes until crisp. Drain on a rack.
- 6Heat the ghee on medium heat. Crackle mustard, cumin, fenugreek, red chilli, curry leaves, asafoetida and chilli powder. Pour into the kadhi.
- 7Warm the udon in boiling water 1 minute and drain. Divide into bowls, ladle the kadhi over and top with pakora tempura and coriander.
Serve it like this
Fill a deep bowl with udon and kadhi, float a red tadka swirl over the surface, and stack pakora tempura in a crisp tower at the centre with coriander on top.
