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Punjabi Kadhi Pakora Recipe


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  • Author: Soniya Saluja
  • Total Time: 1 hours
  • Yield: 4
  • Diet: VegetarianDiet

Description

Transform your meal with our irresistible Punjabi Kadhi recipe. Learn the authentic method, ingredient tips, and serving suggestions for a truly unforgettable dining experience.


Ingredients

Units Scale

Ingredients for Punjabi Kadhi

  • 2 cups Yogurt
  • 1/2 cup Besan (chickpea flour / gram flour)
  • 7 cups Water
  • 2 tbsp Oil
  • 1/4 tsp Hing / Asafoetida
  • 1 tsp Cumin Seeds
  • 1/4 tsp Fenugreek seeds/ methi dana
  • 1 tsp Coriander Seeds/ crushed
  • 1 Onion/medium chopped
  • 1 tsp Ginger-garlic Paste
  • 2-3 Green chili
  • 1 tsp Turmeric powder
  • Salt as per taste
  • 1 tsp Coriander Powder
  • 1/2 tsp Red Chilli powder
  • 1/2 tbsp Kasuri Methi

Tempering:

  • 2 tbsp Ghee
  • 2 Dry Red Chilies
  • 1 tsp Red Chilli Powder
  • Handful chopped coriander leaves

Ingredients for Pakora

  • Oil for Frying
  • 1 cup Besan
  • 1 Sliced medium Onions
  • 2 Thinly Sliced Green chilies
  • 1/4 tsp Carom seeds/Ajwain
  • 1 tsp Cilantro leaves
  • Salt as per taste

Instructions

Step 1 - Prepare the yogurt mix

  • Combine the yogurt and besan, then add water. Mix thoroughly and set aside.

Step 2 - Make Kadhi

  • In a deep pot, warm oil and add asafoetida, crushed coriander seeds, and fenugreek seeds. Stir briefly.
  • Add chopped onions and cook until slightly transparent. Add ginger and garlic, sautéing for 2 minutes.
  • Add green chilies, salt, turmeric, red chili powder, and coriander powder. Cook for around 30 seconds.
  • Pour in the yogurt mixture and bring to a boil, stirring constantly.
  • Reduce heat, cover, and let simmer for 20 minutes on low. Stir occasionally.

Step 3 - Make Pakora

  • Begin by heating oil in a pan for frying.
  • Combine all ingredients in a spacious mixing container, gradually adding 3-4 tablespoons of water as needed. The result should be a dense, adhesive batter.
  • To check if the oil is sufficiently hot, drop a small amount of batter into it. The batter should immediately bubble and rise to the surface.
  • Adjust the heat to medium, then carefully drop small portions of the batter into the oil. You can use either a tablespoon or your fingers for this step.
  • Cook the pakoras until golden brown. Once done, place them on a kitchen towel to remove excess oil.

Step 4 : - Add Pakora to the Kadhi and Tempuring

  • Add pakoras to the Kadhi
  • Heat ghee in a pan.
  • Add whole red chillies and whole red chili and chopped cilantro.
  • Pour over the Punjabi kadhi pakora. Serve hot!

Notes

When preparing Punjabi Kadhi Pakora, watch out for these common pitfalls:

  1. Overbeating the pakora batter
  2. Not whisking the yogurt mixture thoroughly
  3. Overcrowding the pan while frying pakoras
  4. Adding pakoras to the kadhi too early
  5. To check if the oil is sufficiently hot, drop a small amount of batter into it. The batter should immediately bubble and rise to the surface
  • Prep Time: 15 minutes
  • Additional Time: 0 hours
  • Cook Time: 45 minutes
  • Cuisine: Indian

Nutrition

  • Serving Size: 1