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kaladi

pyaz wali Kaladi | onion kalari | jammu food recipe

blessmyfoodbypayal
Pyaz wali kaladi is the kaladi cooked with onion and different spices.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish, Snack, Street Food
Cuisine Dogri, Jammu, North Indian
Servings 2

Ingredients
  

  • 1 Kaladi big
  • 1 Onion medium
  • 1 Green chilly
  • 1/4 tsp Red Chilli powder
  • 1/4 tsp Turmeric powder
  • 1 tbsp Whole Wheat flour optional
  • 1/4 tsp Garam masala
  • Salt as per taste
  • 2 tsp Oil

Instructions
 

  • Cut the Kaladi into pieces.
  • Add chopped onion, chopped green chilli, red Chilli powder, turmeric, whole wheat flour, garam masala and salt.
  • Mix all the material with the help of finger tips. While mixing, crush the pieces of Kaladi and make a fine, well mixed sticky combo of all the mixed ingredients.
  • Place non stick Tawa on gas stove and pour oil in the centre of the Tawa.
  • Transfer the kaladi mixture into the centre and let it cook on low to medium flame.
  • Don't let the mixture spread on entire Tawa here & there and keep it jumbled together in the centre like a one pan cake.
  • Whilst cooking, if you find little dryness on the sides of Kaladi mixture, then drop some oil on all the sides and even over the Kaladi mixture.
  • Keep checking the mixture from the bottom and when it turns brown, flip the side and let it cook from another side too in the same manner.
  • When Kaladi is cooked from both the sides, your pyaz wali Kaladi is ready. Serve hot with Bread or chapati or as it is.

Notes

  1. Enhance the quantity of Ingredients depending upon number of servings. Also if the size of your Kaladi is too small, then use 1 ¹/² or 2 Kaladis.
  2. Kaladi has its own fats depending upon the quality of Kaladi. At times a good Kaladi needs very very less or rather no oil and get cooked in the fats released by itself on being placed on hot Tawa.
  3. Use of only non stick Tawa is recommended otherwise if you make pyaz wali Kaladi on iron Tawa, you will find less Kaladi in your plate and more sticked to the Tawa. 
  4. Keep an eye while cooking pyaz wali Kaladi to prevent it from burning.
  5. Kaladi turns hard if turns cool and as a result, at times, becomes tough to chew. So better serve only hot.