Punjabi Kadhi Pakora Recipe
Transform your meal with our irresistible Punjabi Kadhi recipe. Learn the authentic method, ingredient tips, and serving suggestions for a truly unforgettable dining experience.
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Servings:
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Ingredients
- Ingredients for Punjabi Kadhi
- 2 Cups Yogurt
- ½ Cup Besan chickpea flour / gram flour
- 7 Cups Water
- 2 tablespoon Oil
- ¼ teaspoon Hing / Asafoetida
- 1 teaspoon Cumin Seeds
- ¼ teaspoon Fenugreek seeds/ methi dana
- 1 teaspoon Coriander Seeds/ crushed
- 1 Onion/medium chopped
- 1 teaspoon Ginger-garlic Paste
- 2-3 Green chili
- 1 teaspoon Turmeric powder
- Salt as per taste
- 1 teaspoon Coriander Powder
- ½ teaspoon Red Chilli powder
- ½ tablespoon Kasuri Methi
- Tempering:
- 2 tablespoon Ghee
- 2 Dry Red Chilies
- 1 teaspoon 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
- ¼ teaspoon Carom seeds/Ajwain
- 1 teaspoon Cilantro leaves
- Salt as per taste
Instructions
- Step 1 - Prepare the yogurt mixCombine 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 PakoraBegin 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 TempuringAdd 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!
Video
Notes
When preparing Punjabi Kadhi Pakora, watch out for these common pitfalls:Overbeating the pakora batterNot whisking the yogurt mixture thoroughlyOvercrowding the pan while frying pakorasAdding pakoras to the kadhi too earlyTo 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
Nutrition
Serving: 1g
