Punjabi Kadhi Pakoda Recipe

Authentic Punjabi Kadhi Pakora recipe with crispy onion fritters in a tangy yogurt-gram flour curry. Comforting,easy flavorful, and perfect with rice.

 Kadhi Pakoda

Kadhi Pakora is a favorite North Indian dish containing tangy, spicy yogurt , which is full of gram flour fritters . It is comforting, healthy and served with  boiled rice or cumin rice.
This recipe breaks the process into three parts - each time elapsed for fool proof results for kadhi , onion pakoras and tempering.

Ingredients:

For the Yogurt Curry (Kadhi):

kadhi list

For the Onion Pakoras:

onion pakora

For the Tempering (Tadka):

Tadka

Preparation:

  1. In a bowl, whisk yogurt and besan  together. Add water, turmeric, chili powder, coriander powder, asafoetida and salt. Stir well and put aside.
  2. Prepare the pakora batter with besan, sliced ​​onion, green chillies, coriander, ajwain, chili powder, turmeric, baking soda and salt. Add some water to make a thick batter.
  3. Heat the oil in a deep pan. Put a tablespoon of pakora batter in hot oil, fry  until golden and crisp. Drain on a paper towel and place aside.
  4. In a heavy bottomed pot, bring the yogurt and besan mixture to a gentle boil at medium heat, stirring constantly to prevent lumps. Heat and simmer for 10-12 minutes until slightly thickened.
  5. Gently add the fried pakora to the curry. Cover and simmer for 5 minutes so they absorb some gravy.
  6. In a small pan, hot oil or ghee. Now add cumin, mustard and fenugreek seeds. When they splutter, add curry leaves, then sprinkle the chili powder. Pour hot tempering over the kadhi.
  7. Allow the dish to rest for 2-3 minutes before serving to allow the taste to meld.

Tips:

  •  Strain yogurt  if watery to avoid running consistency.  
  •  Stir continously when  boiling to prevent burning at the bottom.  
  •  For soft Pakoras, leave the baking soda; For extra crisp, double fry them.  
  •  Adjust the layer of spices by variations through curry and tempering.

Serving instructions:

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