Punjabi Kadhi Pakora Recipe
Punjabi Kadhi Pakora Introduction:
Punjabi Kadhi Pakoda is a beloved North Indian dish that combines fried gram flour dumplings (pakoras) with a delicious yogurt-based curry. This comforting and flavourful recipe is a perfect blend of tangy and creamy flavors, making it a favorite amongst both Punjabi cuisine connoisseurs and curry lovers. The fritters soak up the flavourful curry, resulting in a delightful texture and flavor. Let’s take a look at the step-by-step instructions on how to make delicious Punjabi Kadhi Pakora at home!
For the fritters:
- 1 small to medium-sized onion, finely chopped
- 1 green chili, finely chopped
- 2 to 3 tbsp chopped coriander leaves
- 1 cup gram flour
- 1/4 tsp turmeric powder
- 1/8 tsp red chili powder
- 1/2 tsp coriander seeds, crushed
- 1/4 tsp ajwain
- 1/2 tsp salt
- 2 tbsp curd
- water, as needed
- oil for frying
For Kadhi:
- 1/2 cup gram flour
- 1.5 cups yogurt, at room temperature
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 6 cups water
- 2 tbsp mustard oil (or any cooking oil)
- 1/2 tsp fenugreek seeds
- 1 tsp cumin
- a pinch of asafoetida
- 1 small onion, chopped
- 1 green chili, chopped
- 1 tbsp ginger, finely chopped
- 1 tbsp garlic, finely chopped
- salt to taste
For tempering:
- 1 tbsp ghee (clarified butter)
- 1/4 tsp cumin
- a pinch of celery
- 2-3 dry red chilies
- 1/2 tsp Kashmiri red chili powder
Instruction:
Prepare the fritters:
- In a large bowl, mix chopped onions, chopped green chilies, coriander leaves, gram flour, turmeric powder, red chili powder, crushed coriander seeds, celery, salt, and yogurt.
- Add water slowly while mixing to make a thick batter. The batter should hold its shape when dropped from a spoon.
- Make Kadhi:
- In a large bowl, beat the gram flour and curd until well blended and smooth.
- Add red chili powder, turmeric powder, coriander powder, and water to the curd mixture. mix well to make a smooth batter.
- Heat mustard oil in a deep pan or wok. Add fenugreek seeds, cumin, and asafoetida. Let them crackle.
- Add chopped onions and chopped green chilies. Fry till the onion becomes transparent.
- Add chopped ginger and garlic to it and cook for a minute till the aroma comes.
- Pour the prepared curd solution into the pan and keep stirring continuously so that no lumps are formed. Cook the curry on medium heat till it starts boiling.
- Reduce the flame to medium-low and let the curry simmer for about 30 minutes while stirring occasionally. The curry should be thick and the flavors should meld together.
Tempering the Curry:
- Heat ghee in a small pan on medium heat. Add cumin, carom seeds, and dry red chilies. let them explode
- Sprinkle Kashmiri red chili powder over the tempering and switch off the flame immediately.
- Pour the tempering over the cooked curry, stirring gently to mix well.
- Serving Punjabi Kadhi Pakora:
- Garnish the curry with fresh coriander leaves.
- Serve hot Punjabi Kadhi Pakora with steamed rice or roti. It can be enjoyed as a main dish or mixed with other Punjabi dishes.
Kadhi Recipe Notes:
- Adjust the consistency of the curry by adding more or less water as per your liking.
- Use sour curd for a spicy curry.
- Make sure the curd is at room temperature to prevent it from curdling.
- To make the pakoras soft, add a pinch of baking soda to the batter before frying.
- Customize the spice level by adjusting the amount of red chili powder and green chilies.
Indulge in rich and flavourful Punjabi Kadhi Pakora, a dish that perfectly balances spiciness and creaminess. Crispy fritters drenched in a delicious curd-based curry create a fusion of textures and flavors. Whether you are cooking for a special occasion or just craving comfort food, this recipe is sure to satisfy your taste buds and leave you wanting more!
