Punjabi Kadhi Pakora Recipe | Punjabi Kadhi Recipe

 Punjabi Kadhi Pakora Recipe

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

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!

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