Punjabi Kadhi Pakora Recipe

Punjabi Kadhi Pakora Recipe

Punjabi Kadhi Pakora

Punjabi Kadhi Pakora

Punjabi Kadhi Pakora is a traditional north Indian dish. In which deep-fried fritters drenched into a yogurt-based curry made with gram flour and spices. Basically there are so many varieties of kadhis in India like Sindhi Kadhi, Gujrati Kadi, Maharashtrian kadhi, and many more. Every region has its own version of Kadhi. The main difference between Punjabi Kadhi and other Kadhis is the presence of Pakoras(Deep fried fritters).

Being Punjabi I grew up while eating Punjabi Kadhi. I hadn’t imagined kadhi without Pakoras since my childhood.

This Kadhi usually served with plain rice or jeera rice and raw onion. You can have it the next day with plain parathas too. It will taste great. I am personally fond of this combination. Basically it is a time-consuming recipe so I usually prepare a little bit extra quantity. It’s preparation time is approx 1 and ½ hour.

Ingredients:

Ingredients For Kadhi:

  • Gram flour or Besan 1 cup
  • Yogurt 2 cup
  • Kasuri methi 1 tbsp
  • Oil 4 tbsp

Whole Spices:

  • Coriander seeds 1 tsp
  • Fenugreek seeds or Methi seeds 1 tsp
  • Cumin seeds 1 tsp
  • Carom (Ajwain) seeds or Ajwain 1 tsp

Powdered Spices:

  • Red Chilli Powder 1 tsp
  • Turmeric Powder 1 tbsp
  • Black Pepper Powder 1 tsp
  • Salt According to your taste

Vegetables:

  • Onion 2 medium ( finely chopped )
  • Green chilies According to your taste ( Finely chopped )

Ingredients For Fritters:

  • Yogurt 1 cup Gram Flour or Besan 1 ½ cup
  • Oil 500 ml

Vegetables:

  • Onion 2 medium ( Sliced )
  • Green chilies 4 medium ( Sliced )

Powdered Spices:

  • Red Chilli Powder 1 tsp
  • Salt 1 tsp
  • Black Pepper Powder 1 tsp

How to make Punjabi Kadhi Pakora:

  1. First of all, take a vessel or cooker. Always use a large heavy-bottomed vessel or cooker to prepare this. Add Besan, Yogurt, Turmeric, Salt, Red Chili Powder, Black Pepper Powder, Coriander seeds to it.
  2. Add just 1 tsp salt in this stage as you can adjust it later.
  3. Take 1-liter water and put it slowly to the vessel while stirring the mixture continuously. Add a little bit at first, stir the mixture well with the help of whisker. There should be no lumps in the mixture. Batter should be of semi-thick consistency. Then add all the water and stir the mixture well.
  4. Put the vessel on the stove on medium heat. Stir it continuously in the intervals of 1-2 mins until it comes to a boil.
  5. Now set the heat to low and let it simmer for 30 mins approx. Keep stirring in between.
  6. Meanwhile, let's prepare Pakoras.
  7. For this add Besan, Onions, Green Chillies, Red chili Powder, Black Pepper Powder, Yogurt, Salt to a bowl.
  8. Mix them well with hand. Add some water and mix. Batter should be of semi-thick consistency. Not too runny and not super thick either. Let it rest for 10 mins.
  9. Heat oil in a pan. Keep the stove on medium heat.
  10. When the oil is hot take some mixture using a spoon and put it into the hot oil.
  11. Put 3-4 spoons of mixture like this and let it cook. Don’t add too many Pakoras at once as they need some space to swim and fry well.
  12. When the flitters turn light golden brown, flip them one by one and let them cook from another side too. When the Pakoras cook well then transfer them on a kitchen towel.
  13. Using the above method prepare all the Pakoras and keep them aside. Now it’s time to check the kadhi.
  14. First of all, there should be no raw smell of besan left and consistency is thick enough like cream. At this point, If you find Kadhi is very thick, add some water and let it simmer for 5 more minutes on low flame.
  15. Keep stirring in between. Heat some oil in a pan for tempering the Kadhi. When the oil is hot add Fenugreek seeds, Cumin seeds, Carom seeds. Let them splutter.
  16. Now add Onion, Green Chilli. Saute them until the onion turns golden brown.
  17. At the end add Kasuri methi to the tempering and immediately transfer this to the kadhi.
  18. Mix the tempering to the Kadhi well. Adjust the salt as per your taste. Now add Pakoras to the Kadhi.
  19. Transfer the Kadhi to a bowl and garnish it with tempered red chilies.

Serve it hot with Plain rice or Jeera rice.

Tips:

  • Yogurt should be sour for Kadhi. If you don’t have you can make sour yogurt while keeping it out of fridge overnight or for 5-6 hours.
  • If you don’t have fenugreek seeds they can be skipped but then don’t forget to add Kasuri Methi.
  • Use Mustard oil for this dish. Especially for Pakoras mustard oil is recommended. It adds so much flavor to the dish.