KADHI PAKODA RECIPE | PUNJABI KADHI PAKORA

Punjabi Kadhi Pakora is one of the most popular North Indian dishes! Deep fried fritters (pakora) are dunked in a yogurt based curry made with besan (gram flour) and spices! Absolute comfort food. Quick and easy to make and the taste is beyond imagination.

INGREDIENTS - 

FOR ONION PAKORA / PAKODA:

• ½ onion, thinly sliced
• ½ tsp kashmiri chilli powder
• pinch of turmeric powder
• salt to taste
• 1 green chilli, finely chopped
• ¼ cup besan / gram flour / chickpea flour
• 2 tbsp water
• oil for deep frying

FOR BESAN - CURD MIXTURE:

• 1 cup thick curd / yogurt, sour
• ¼ cup besan / gram flour / chickpea flour
• pinch of turmeric powder
• ¾ tsp kashmiri chilli powder
• ½ tsp ginger-garlic paste
• salt to taste
• 1 - 1½ cup water

OTHER INGREDIENTS:

• 3 tbsp oil
• ¾ tsp mustard seeds
• ½ tsp cumin seeds / jeera
• 5-6 methi seeds / fenugreek seeds
• ½ tsp coriander seeds, crushed
• 1 dried red chilli
• 1 inch cinnamon stick
• few curry leaves
• ½ onion, finely chopped
• ½ tsp ginger-garlic paste
• few coriander leaves, finely chopped

MAKING PROCESS –

FOR PAKODAS -

• In a mixing bowl, add onions, ginger, turmeric powder, salt, red chilli powder, coriander powder, coriander seeds, besan and buttermilk, make a thick batter.

• Heat oil in a kadhai for deep frying.

• Make random small bite size balls and fry the pakodas till 70% done.

• Fry them for the second time till golden brown and crisp. Keep it aside.

FOR KADHI -

• In a mixing bowl, add curd, besan, turmeric and salt, whisk well to avoid lumps. Keep aside for further use.

• In a heavy bottom pan, heat ghee and oil.

• Splutter cumin seeds, followed with ginger and garlic, cook till raw smell goes off.

• Add red chilli and coriander seeds, cook for a minute. Now Add onions, cook till translucent.

• Add red chilli powder and coriander powder, mix well and cook for a minute.

• Add tomatoes and salt, mix well. Cook for 2-3 minutes.

• Add prepared curd and besan mixture to this stage. Whisk well to avoid curdles.

• Cook the kadhi for 5-7 minutes on low flame. Do not thicken the kadhi. It’s consistency should be little less than thick. 

• In a serving bowl transfer kadhi and then add the prepared pakodas.

Garnish with coriander leaves & serve Punjabi Kadhi Pakora hot with steamed rice or jeera rice, topped with few teaspoonfuls of ghee. You could also have kadhi with roti or paratha. 

However, the combo of Kadhi Chawal is very popular and taste very good.

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