Punjabi Kadhi Pakoda Recipe | Kadhi Pakoda | kadhi Pakora | Kadhi Pakora Recipe

Punjabi Kadhi Pakora | Kadhi Pakora is a very tasty and spicy Punjabi recipe where a thick curry is made from sour curds and gram flour, which is mixed with gram flour, onions, and Indian spices to make delicious pakoras. Compared to other kadhis, the kadhi made in this recipe has a unique taste as the thick curry is fried with mildly spiced crispy pakoras, which give it the authentic Punjabi taste. Serve it with steamed rice or parathas to enjoy its unique taste.

Ingredients

For Besan Pakora:

Half cup of gram flour

Half cup finely chopped onion (or 1 medium onion)

1 green chilli, finely chopped

A pinch of baking soda

1 cup water (more or less as per your requirement)

Salt to taste

Oil for frying

To make curry batter:

1 cup sour curd

1/4 cup gram flour

One and a half cups of water

1/4 tsp turmeric powder

Salt to taste

For tempering:

2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp grated ginger

1/2 tsp red chilli powder

1/4 tsp fenugreek seeds

1/4 tsp asafoetida

A few curry leaves

2 dried Kashmiri red chillies

1 tbsp coriander leaves, finely chopped

Punjabi Kadhi Pakora

Instructions:

-First of all, take half cup water in a bowl. Sieve the gram flour. Add finely chopped onion, finely ground green chillies, baking soda and salt to taste. Add water little by little to make a thick batter.

- Heat oil in a small pan on medium flame. To make pakoras, take the batter little by little with the help of hands and slowly pour it into the oil. Pour the batter 6-7 times at a time. If your pan is big, you can make more pakoras at a time. Fry them till they are medium brown and slightly crispy. Remove them with a ladle and place on a plate lined with kitchen paper. Make pakoras in the same way with the remaining batter. Now it's time to make dahi ki kadhi.

- In a medium-sized bowl, whisk the curd and 1/4 cup gram flour with a spoon or blender. Add 1½ cups water, turmeric powder and a little salt. Whisk again with a spoon or blender. Make sure there are no lumps.

- Heat 1 tsp oil in a pan over medium heat. Add mustard seeds, cumin seeds and fenugreek seeds. When they crackle, add asafoetida and grated ginger and fry for 10-15 seconds. Add the curd-gram flour mixture and mix well.

- Let it boil till the raw smell of the gram flour goes away or for about 10 minutes. Keep stirring occasionally to prevent the mixture from sticking. If the gram flour mixture becomes too thick, add half a cup more water and cook for 5 minutes. Make sure the mixture is neither too thin nor too thick.

- Meanwhile, for the tempering, heat 1 tbsp oil in a small pan over medium heat. When the oil is hot enough, turn off the gas and add dried Kashmiri red chillies and red chilli powder. Pour the tempering over the curry immediately.

- Add the fried pakoras. Mix the mixture well and cook for 5 minutes. Switch off the gas and garnish with coriander leaves.

Note:

-The batter of the pakoras should be thick, not too thin.

- Do not fry the pakoras on a high flame, else they will remain raw from inside. Fry them on low or medium flame.

- If the curd is thick, the curry may also become too dense. If so, add more water and cook for 3-4 minutes. Keep the quantity of curd or gram flour balanced.

- Punjabi Kadhi Pakora and Boiled Rice is a delicious and nutritious dish served with salad, papad, and curd lassi. It can also be served with Tandoori Roti and Aloo Gobi Ki Sabzi. You can also have it with Dal Khichdi.