PUNJABI KADHI PAKORA RECIPE

Virender Singh Rana
5,618

Many regions in India have their own style of cooking Kadhi, a yogurt based curry (or soup). Punjabi kadhi is easily recognizable because it has Pakoras, fried dumplings made of chickpea flour. Punjabi kadhi can be enjoyed with hot steamed rice or chapati. Try this delicious & tangy recipe of Punjabi kadhi.

Prep Time 30 min, Cooking Time30 min, Total Time 1 hr

Ingredients

  1. Gram flour – 1 cup
  2. Sour yogurt – 3 1/2 cups
  3. Oil – 3 Tbsp
  4. Asafoetida – 1-2 pinch
  5. Mustard seeds – 1/2 Tsp
  6. Coriander seeds – 1/2 Tsp
  7. Turmeric – 1 Tsp
  8. Curry leaves – a sprig
  9. Dry red chilies – 2-3
  10. Red chilly powder – 1/2 Tsp
  11. Salt -1 1/2 Tsp or to taste
  12. Green chilies – 1 (chopped)
  13. Coriander powder – 1 Tsp
  14. Coriander leaves – 1 Tbsp (chopped)
  15. Ginger – 1 Tsp ( chopped)
  16. Fenugreek seeds – 1/2 Tsp
  17. Water to adjust the consistency – 1/2 ltr

Ingredients to make pakoras

  1. Gram flour – 1 cup
  2. Onion – 2 Tbsp (chopped)
  3. Salt – 1/2 Tsp
  4. Coriander leaves – 1 Tsp
  5. Red chilly powder – 1/2 Tsp
  6. Water – 1/2 cup + 1 Tbsp
  7. Oil to fry pakoras

Ingredients for tempering

  1. Oil – 1 Tbsp
  2. Red chili powder – 1/4 Tsp

Instructions

  1. Mix all the pakora ingredients and make a thick batter out of it. Make small dumplings and fry in hot oil until brown & crisp. Take out & keep it on absorbent paper. You can make the pakoras in appe pan also for healthier option.
  2. Take yogurt in a large bowl & whisk it properly. Add the gram flour And mix it well. Add water and make a lump free batter using whisk.
  3. Heat oil in a kadhai. Add mustard seeds, fenugreek seeds, coriander seeds, asafoetida, curry leaves & dry red chilies. Let it splutter. Put turmeric, green chilies & ginger. Let it cook for 1 minute and add the yogurt batter into the kadhai. Stir the mixture continuously till it gets thick & starts to boil. Once the kadhi starts to boil, put all the pakoras and mix it well. Add salt, red chilly powder & coriander powder. Mix well & stop stirring and let it cook on medium flame for 12-15 minutes. But do not forget to stir the kadhi after every 2-3 minutes.
  4. Heat oil in a separate tadka pan, add red chili powder. Stir for 5 seconds and pour the tempering over the hot kadhi.
  5. Garnish with chopped coriander leaves & kadhi is ready to serve.
  6. Serve hot with steamed rice or roti.

Kadhi

 

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